You all know those kind of cakes you just keep making over and over again. The recipe that people keep asking for and which you already know by heart. Every time you bake a new one, you go; Oh yes, thats exactly how a cake should be like. It has been the guest of honour at several birthday parties and holidays, and you have served and dressed it in all sorts of directions, but a plain moist slice always makes your heart skip a beat…okay I think you got the point by now.
This recipe is my very own all time favourite cake recipe. It’s presence in our fridge is almost as common as milk and eggs, and I kinda always feel like having just a little piece with a cup of coffee. Besides the fact that it is moist and has a rich, deep chocolate flavour, this cake is almost healthy enough to eat as a breakfast, say what??
Oh yeah, this cake is flour less, gluten-free, contains no dairy product, no added fat and has a significantly reduced sugar content, woop woop! I know you might think ‘yeah right’ this cannot taste like a real chocolate cake, but oh yeah it does. I have tested it on several almost hundreds of people, including very sceptical sugar and fat loving men….and I am proud to say that I have never experienced anybody who did not love it.
So how was this brilliant recipe brought to life. I was as many others intrigued by the fact that you could incorporate beans into a cake, anything that weird had to be tested right away. I tried all sorts of recipes, but was slightly disappointed each time. Then one day, my very dear friend and fellow foodie Nina told me about a recipe on a bean brownie that tasted exactly as a filthy good old chocolate brownie, almost too good to be true! After several adaptions including removing all fat, adjusting the amount of beans and sugar, adding and removing aroma ingredients and playing around with textures and types of chocolate, I have ended up with something that I my world fills the criteria for being the perfect chocolate cake.
First of all you just need to try the cake as it is, right now, go, RUN to the kitchen and try it now! Then next time you can try to play around with it, add shredded coconut, mint flavoured chocolate, cocoa nibs etc. The cake is SO easy to make, it’s a everything-in-a-blender kinda cake and you can even buy black beans in a can if you are feeling lazy, and wanna save yourself the trouble of soaking and boiling beans.
If you wanna have a little food-fun, bake the cake and serve it for a critical ‘health crowd’ without telling anything about the content or type of cake and see how they respond to it, people seem to be quite amazed and nobody ever guesses that beans are the main ingredients or even present in the cake.
I really hope all of you are up for a little very easy cake baking and indulging, have fun 🙂
Note: I am now on instagram so if you feel like it you can follow me and my small everyday food-adventures there, my insta-name is: Atastylovestory
Black bean chocolate cake
Makes 1 loaf 1 cup/240 g cooked black beans (or 1 400 g/14 oz can black beans, drained)
3 large eggs
1/2 cup/100 g sugar
3 heaping Tbsp cocoa powder
1/2 cup/50 g dark chocolate 70%
1 tsp instant coffee or 1 espresso shot
1/2 vanilla pod, scraped
1 tsp baking powder
Juice and zest from 1/2 organic orange
A pinch of salt
1. Preheat the oven to 350í? ?í? í? ?í? °F/175í? ?í? í? ?í? °C
2. In a blender combine all of the ingredients, except the dark chocolate. Blend until it is smooth and free of any lumps.
3. Pour the batter into a parchment lined loaf pan. And yes the batter is veryí? ?í? liquid-y. Chop the dark chocolate and spread it across the surface, some of the chunks should fall into the batter or else help it with aí? ?í? teaspoon, in order to get chocolate inside the cake as well.
4. Bake the cake forí? ?í? approximatelyí? ?í? 35 min, and set a side to cool completely before removing it from the pan
Keep the cake in the fridge, up to 5 days, and it will keep moistí? ?í? andí? ?í? delicious. Serve ití? ?í? straight from the fridge with a dollop of sour cream or ice cream and fresh fruit. Or just eat ití? ?í? straight up as a snack! Enjoy…
Bonus info: If you cut the cake into 13 pieces, every piece contains 100 kcal!!!