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Sneaky Dark Chocolate Cake Recipe

Photo source: Grandmother's Kitchen

Black beans ... and your kids (or husband) will never even know!

Ingredients

Serves 8

500 ml black beans (or 1 can)
5 large eggs
1 Tablespoon pure vanilla extract
1/2 teaspoon salt
6 Tablespoons butter
3/4 cup brown sugar
6 Tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda

Directions

Preheat oven to 350 degrees.

Grease a 9″ cake pan and dust with cocoa.

Place the beans, 3 of the eggs, vanilla, sugar and salt into blender or food processor. Process or blend on high until beans are completely liquified.

In a small bowl,Preheat oven to 350 degrees F.

Grease a 9 inch cake pan with oil or butter and dust with cocoa.

Place the beans, 3 of the eggs, vanilla, sugar and salt into blender or food processor.

Process or blend on high until beans are completely liquified.

In a small bowl, Mix together cocoa powder, baking soda, and baking powder.

In a larger bowl, beat butter until light and fluffy. Add the remaining two eggs, beating well after each one.

Pour bean batter into egg mixture and mix.

Finally, stir in cocoa powder mixture and water and beat the batter on high for one minute until smooth.

Pour into the prepared pan.

Bake for 40-45 minutes.

Cake is done when the top is rounded and firm to the touch. Mix together cocoa powder, baking soda, and baking powder.

In a larger bowl, beat butter/coconut oil until light and fluffy. Add the remaining two eggs, beating well after each one. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder mixture and water and beat the batter on high for one minute until smooth. Pour into the prepared pan.

Bake for 350 degrees for 40-45 minutes. Cake is done when the top is rounded and firm to the touch.

Serve with vanilla ice cream or your choice of sauces.

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