Black Bean Chocolate Cake from Haylie Duff’s the Real Girl’s Kitchen!
Haylie Duff’s series, The Real Girl’s Kitchen, is pretty awesome. Here’s why: when you watch her cook, you know she’s not trying to be an expert, she’s as real as she gets. Good humble food with a really delicious ending after each episode. Even though I don’t quite have the time to catch her show on the Asian Food Channel (currently in its 3rd season, if I’m not wrong), here’s an awesome recipe for Black Bean Chocolate Cake, made with actual black beans. Haylie (and her sister Hilary) swear that you cannot taste the black beans. And I can vouch for that, too! Happy Baking!
Black Bean Chocolate Cake
- 10 eggs
- 2 15 ounce 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
- Preheat oven to 160 degrees Celsius.
- 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.
Recipe Courtesy of the Asian Food Channel.
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