Guilt-Free Chocolate Cake!!!

Alright, let me begin by explaining how I got this idea, as well as how to get the best result. I am an avid pinner of delicious recipes and ideas on Pinterest. One day I came upon this fellow pinner ranting and raving about a bean cake. First reaction? GROSS. Second.... I'd try it...

Sure enough, a few weeks later I was itching for some delicious chocolate dessert, and had some time on my hands to try it. (My family members tend to be the guinea pigs. Nine times out of ten they don’t mind!). Below is the recipe for the cake followed by the recipe for the frosting.

Anyway, the recipe I've typed up is basically the same as the one found on Healthy Indulgences link. The reason I’m typing it out, is because, even though the idea was a good read, the recipe was hard to follow whilst baking. I ended up mixing different thing at the wrong time, and although it still turned out delicious, it didn't look as great as I had hoped.

Have no fear! In reality it is simple and easy. All I am doing is taking out the extra words and putting it into point, easy-to-follow form. So, let’s get started!

First, there are a few things you should know:

1)      This is a very health-, as well as budget-, friendly cake

2)      It only take about 15-20 mins of prep time

3)      For best tasting result, it needs to set overnight*

4) Variations and substitutions to this recipe available on original post.

*Note: after the cake is done baking, it will only taste okay. Covering the cake and letting it sit in the fridge over night will give you a delicious and rich chocolate treat! Do NOT bake overnight.

Ingredients:
1-15 ounce can of unseasoned black beans
OR 1 1/2 cup cooked beans, any color
5 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons unsalted organic butter 

1/2 cup + 2 Tablespoons honey

6 tablespoons unsweetened cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda

Sidenote:
Mint Chocolate variation (in place of 1 Tbsp Vanilla extract):
1 tsp Vanilla extract

2 tsp Peppermint extract

Preparation:

-          Preheat oven to 325 degrees Fahrenheit. Spray a 9″ cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute.

-          Drain and rinse beans in a strainer or colander. Shake off excess water.

-          Place beans, 3 of the eggs, vanilla, and salt into blender. Blend on high until beans are completely liquefied. No lumps! And set aside.

-          In a small bowl, sift together cocoa powder, baking soda, and baking powder. And set aside.

-          In a separate bowl, beat butter with honey until light and fluffy.

-          Add remaining two eggs, beating for a minute after each addition.

-          Pour bean batter into egg mixture and mix.

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

-          Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.

Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, and then cover in plastic wrap or with cake dome.

For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for eight hours! If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately before serving

-          126g net carbs for the whole cake using honey.

-          13g net carbs per 1/10th

Chocolate Buttercream Frosting

Makes enough to thickly cover one layer, or fill and frost a halved stacked layer

Ingredients:
1/2 cup (1 stick) unsalted organic butter, softened
1/4 cup sugar
5-6 tablespoons unsweetened cocoa powder (depending how dark you like it)
2 tablespoons half and half (I ran out so I used 3 Tbsp of milk)
1 teaspoon pure vanilla extract
Pinch of sea salt

Preparation:

-          Cream the butter in a small bowl until fluffy.

-          Stir sugar into butter with a spatula, then beat until smooth.

-          Slowly blend in the cocoa powder, vanilla, and sea salt.

You’re done!

I received many compliments from this project, and I’m sure you will too.

Enjoy!

Disclaimer:

The pictures and information used in this blog are only copies of those found on the posted link in the introductory paragraph. This is NOT an original.