Black Bean Chocolate Cake

Sounds weird – tastes wonderful! It’s simultaneously dense and light, surprisingly not too sweet. Great for folks who don’t eat gluten or refined sugars.

Preheat oven to 325 degrees.

To prepare the cake pan: Grease a 9″ cake pan with butter, then line pan with parchment or wax paper cut to fit bottom of pan. Dust with cocoa powder.

To prepare the batter: In a blender, combine

1 1/4 cup cooked Breslin Farms black beans along with a little of their liquid,
3 eggs,
1 tsp vanilla,
1/2 tsp salt,
6 tablespoons cocoa powder,
1 tsp baking powder, and
1/2 tsp baking soda.

Blend until there are absolutely no lumps.

Separately, whip until smooth, by hand or with electric beater:

1/2 c honey and
7 tablespoons butter. Add
2 eggs and whip until smooth.

Pour butter mixture into blender with bean mixture and blend until incorporated.

At this point, the batter should look glossy and smooth and very much like any traditional chocolate cake batter.

Pour batter into pan. Thump pan on the counter several times to smooth batter and dissipate air bubbles. Bake for about 45 minutes.

Allow the cake to cool in the pan for ten minutes, invert onto a plate, and then turn over again onto a cooling rack. Allow the cake to finish cooling completely on the rack — the longer it cools, the better the texture will be. I usually cool mine overnight.

The cake is great on its own, but we like it with honey sweetened whipped cream and a sprinkling of pecans or fresh-picked berries. For outdoor parties, I’ve sometimes just dusted the top with powdered sugar. And, I confess, I’ve also iced it with traditional powdered sugar icing.

Modified slightly from an original posted by The Accidental Huswife.

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