Friday, May 29, 2009

Delicious Chocolate Cake

I just finished a piece of this delicious chocolate cake. And, I have to say that it is TO DIE for!! The texture is very close to wheat and sugar chocolate cake. It isn't quite as thick, but, I guess you can have 2 pieces then! My all time favorite cake is white cake with white frosting... but that might be a stretch to try and make that healthy. Maybe I could only make it 3/4 healthy and use some classic ingredients for the frosting. (Because we all know that white sheet cake frosting makes the cake!!) That's for another kitchen day of experimentation! 

This cake is SO easy to make. You don't have to get anything special to make this. But it does have a really interesting ingredient... a can of black beans. It sounded really crazy when I read it also, but I've tasted it, and I have to say it's pretty good :)

Here's the recipe. Once again... I found the original recipe idea from Lauren at Healthy Indulgences.

Almost Guilty Chocolate Cake
1- 15 oz can of unseasoned black beans
5 large eggs
1Tbs vanilla extract
1 tsp almond extract
1/2 tsp sea salt
2.5 tsp Stevita stevia
6 tbs organic butter
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1 Tbs water

Preheat oven to 325 degrees. Butter 2 9" cake pans and dust with cocoa powder. 

Drain and rinse the black beans. Make sure there is no extra water in the beans. In a blender, place beans, 3 eggs, vanilla, almond, salt and Stevia. Blend on high until beans are completely combined. There will be some bean skins, but no lumps. In a separate bowl, add cocoa powder, baking powder, and baking soda. In a separate large bowl, beat the 2 eggs. Pour bean mixture into eggs and slowly add the cocoa powder mixture. Beat on high for a minute and add one tablespoon water. 
Pour half of the batter into each cake pan.

Bake at 325 degrees for 45 minutes. The cake is done when a the top is firm and the edges are starting to pull away from the pan. A toothpick will come out clean. 
When the cake is cool, remove it from the pan and wrap it in plastic wrap overnight. This will prevent it from being bitter because of the black beans. 
Frost and Serve.

Chocolate Whipped- Cream Frosting
1/2 cup organic butter, softened
2 tsp Stevita stevia
5 Tbs unsweetened cocoa powder
2 tsp cream
1 fresh organic egg yolk
1/2 cup whipping cream (whipped) with stevia added to taste

Cream the butter and stevia in a bowl. Slowly add cocoa powder. Beat in half and half and egg yolk. Fold in the whipped cream until combined.

Put one layer of the cake down on a platter and frost with 1/3 of the frosting. Gently place the second layer of the cake on top and use the rest of the frosting to finish off the cake.


1 comment:

  1. It amazes me what can be done with a can of beans. I've been experimenting with creating cupcakes out of beans, both white and black. It still shocks people when I tell them I made their dessert out of beans!

    This looks like a great cake! I will have to give it a try :)