Black Bean Blitz Chocolate Cake
Black Bean Blitz Chocolate Cake
Ingredients
Cake Layers
- 1 15.5-oz. can black beans* drained and rinsed
- ¼ cup brown sugar
- ½ cup granulated sugar
- 4 large eggs
- 5 Tbsp vegetable oil
- 1 Tbsp vanilla extract
- 5 Tbsp cocoa powder**
- 1 tsp baking powder
- 1/2 tsp baking soda
Filling & Topping
- Fruit and chia seed jam
- ½ cup raspberries
- 1 Tbsp powdered sugar
Instructions
- Preheat oven to 350℉. Grease 2 6-inch round cake pans with butter.
- In a blender or food processor, puree the beans, sugar, oil, eggs and vanilla until completely smooth.
- Add the cocoa powder, baking powder and baking soda and blend again until smooth.
- Divide batter equally into prepared pans and bake for 30-35 minutes, or until the top springs back.
- Let cool for 5 minutes before flipping the cake onto a wire cooling rack. Continue to cool on the rack until the cake reaches room temperature.
- Cover the top of one cake with a generous amount of jam then place the other cake on top.
- Use jam, raspberries and powdered sugar to decorate the top of the cake.
- Cake can be stored in an airtight container for up to three days in the refrigerator.
Notes
*Equivalencies: 15.5 oz. can = 1 3/4 cups cooked black beans.
**Use Dutch-processed cocoa for a deeper chocolate taste. Dutch-process cocoa is alkalized to neutralize it’s acidity. This difference in acidity is crucial for baking, as natural cocoa reacts with baking soda for leavening, while dutch-process cocoa is used in recipes calling for baking powder.
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