Monday, July 25, 2011

Black Bean Chocolate Cake

My grain-free friend linked me this black bean cake, and it looked so easy and tasty, I made it! The texture was impeccable. Better than regular cake, in fact. It did taste a little odd with the black beans, and wasn't as sweet as I would have liked. But when i generously dusted with powdered sugar, it was perfect on sweetness. As far as the black bean taste, I would love to experiment with this recipe using Japanese red bean paste instead of black beans and sugar. I think it would work out well. And that could be like a sudo-red velvet cake! Exciting things to come.

Black Bean Chocolate Cake
adapted from the food faffer

1 - 15 oz. can black beans, thoroughly rinsed
5 large eggs
1 Tbs. vanilla extract
1/2 tsp. salt
6 Tbs. butter, softened
3/4 cups sugar
6 Tbs. cocoa powder
1 tsp. baking powder
1/2 tsp baking soda
1 Tbs water
powdered sugar for dusting (heavily)

1. Pre-heat oven to 350 F and grease a 9" cake pan.
2. Mix together cocoa, baking powder, and baking soda in a small bowl.
3. In a large bowl, beat butter until fluffy. Add 2 of the eggs, and beat well one after the other.
4. Put beans, remaining 3 eggs, vanilla, sugar and salt into food processor and process until completely smooth. Add butter/egg mixture, and mix well.
5. Stir in bowl of dry ingredients and water, and process on high for 1 minute.
6. Pour into cake pan, and bake for 30 mins.

No comments:

Post a Comment