Simply Whole Kitchen

April 11, 2012

{Secret Ingredient} Dark Chocolate Layer Cake

Hello beautiful cake! I've missed you and been searching for you for over a year now. 

Oh yes, it is A-M-A-Z-I-N-G!  This is my very favorite chocolate cake recipe that I've tried so far.  Best news?  It IS better for you and FULL of protein!

What? How is that possible?  Well, thank you for asking!
Let me introduce you to the simplest, moistest and most delicious dark chocolate chocolate cake!  And oh yea, it is flour-less and full of black beans!

Yes, that is correct. It is full of black beans and nutrition that you just won't get from a regular full of fat and sugar chocolate cake. And my family couldn't believe it either!  I made this cake for our Easter dinner dessert and didn't tell anyone what the 'secret ingredient' was until they all tasted it.  No one could believe it and everyone enjoyed it!

The BEST part is that when the last piece was gone, my hubby immediately asked when I would make it again...score 1 big point for the 'better for you' team!

PS- if any of my family members are reading this, this is what I want on my birthday this year...

Secret Ingredient Dark Chocolate Cake
recipe adapted from Chocolate and Carrots

2 cans (15 oz) of black beans, rinsed and drained
8 eggs
2 tbsp vanilla extract
10 tbsp coconut oil
1/2 c sugar in the raw, or stevia
10 tbsp dark cocoa powder
1/2 c dark agave nectar
2 tsp baking powder
1 tsp baking soda
1 c dark chocolate chips (60% cocoa or more), divided into the two layers

1 85% dark chocolate bar
1/2 c 60% dark chocolate chips
1 c whipping  cream
Sprinkles (optional)

Preheat oven to 350°. Grease two  with cooking spray. In your blender (or food processor), combine 1/2 of the black beans, eggs, vanilla extract, coconut oil, and sugar and agave nectar. Beat until blended.  Add in 1/2 the cocoa powder, baking powder, and baking soda. Beat until blended.

Pour the batter into one of the the prepared pans and place 1/2 c  dark chocolate chips on the top of each, pushing down into the batter just a tiny bit.  Put the remaining 1/2 of the ingredients into the food processor and blend (follow steps above).  Pour the batter into the second prepared pan and add the other half-cup of the chocolate chips.

Bake for 25-30 minutes, or until a cake tester comes out clean. Allow to cool for 10 minutes in the pan. Remove and place the cakes on a cooling rack to cool completely before icing.

To make the icing, put all ingredients into a double boiler and cook until the chocolate is melted and completely combined.  Remove from the heat and cool on the counter for 5 minutes.  Put the icing into the fridge and cool for at least 15 minutes (25-30 maximum).  Then ice the cake, top with sprinkles (this is optional, I did it for decoration but avoided eating them which is why I put the BIG ones on.  You don't need the unnecessary added sugar). Enjoy!


Blogger Texanerin said...

This looks SO good. I don't know but I think the agave might be giving it some extra moistness. What do you think? I'm in need of the moistest version possible. :)

Oh and I'm making the cupcake version on Sunday! I'm so excited.

April 11, 2012 at 3:56 PM  
Blogger Sara said...

Yes, I think the agave does help. Overall I was very very impressed with how moist this cake turned out (and how moist it remained before we consumed it all...which wasn't very long). I also think the beans have something to do with it. This cake doesn't have any flour (which absorbs liquid) so I think that also helps.

Let me know how yours turned out! I'm a HUGE fan of this recipe so I hope you like it too!

April 12, 2012 at 3:10 PM  
Blogger Robin @ Happily Home, After said...

Hi Sara,

Found your blog via a pin and I'm now following you via Pinterest. Would love to Follow the blog as well but the only option I see is via email? I'm also a 100% whole grain / whole wheat, low / no sugar gal and have been now for 8+ years; feel better, look better,yay! I'll enjoy exploring all your posts. I have a few recipes on my blog too.

Question: for the frosting recipe you mention an 85% dark chocolate bar. What size (ounces or other)?

I've tried the black bean brownies before so I'm interested in trying the cake version. Thanks!


April 17, 2012 at 9:54 AM  

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