(The Real Girls Kitchen episode and recipe here)
BLACK BEAN CHOCOLATE CAKE
Ingredients
- 10 eggs
- 2 15oz. cans Unseasoned Black Beans, drained and rinsed
- 2 Tablespoons Pure Vanilla Extract
- 1 teaspoon Sea Salt
- 1 ½ Sticks Organic Butter
- 1 teaspoon pure stevia extract
- 1 Cup Honey
- ¾ Cup Unsweetened Cocoa Powder
- 2 teaspoons Aluminum-free baking Powder
- 1 teaspoon Baking Soda
Directions
- Preheat oven to 325 degrees.
- Spray two 9-inch cake pans with extra virgin olive oil or coconut oil cooking spray and sprinkle cocoa on the inside of the pan, tapping evenly to coat.
- Drain and rinse black beans in a strainer.
- Combine beans, 6 eggs, vanilla, stevia and salt into blender.
- Blend on high until beans are completely liquefied.
- In a separate bowl, whisk together cocoa powder, baking soda and baking powder.
- In a stand mixer, beat butter with honey and turn on high until light and fluffy.
- Add remaining 4 eggs one at a time, beating for a minute each.
- Pour bean batter into the egg mixture and mix until smooth.
- Stir in cocoa powder and beat batter for one minute.
- Pour batter into cake pans and smooth the tops.
- Bake each cake pan for 40-45 minutes.
- Take cake pans out of oven to cool and after 10 minutes, turn out cake from pan and flip on to a cooling rack. Let cool until cake reaches room temperature.
- Frost the cakes immediately before serving with frosting of your choice.