Chocolate Cake w/a Secret Ingredient

Thursday, March 17, 2011





I made this a while back for my housewarming party. When I made it, I was so intrigued by the "secret ingredient" that I didn't even notice that it was gluten free until later...
I tried to make everyone guess what the ingredient was but no one could until Joe kept saying things like "it's an alliteration!" "it starts with a b!", heh. 
Some of the guests weren't too surprised since it can be made with brownies as well. But either way, the cake was finished so fast I never took a photo and had to make it again recently... just for photography purposes of course....



The secret ingredient is a can of black beans, *gasp! Ok fine, maybe it's not that exciting to some of you, but I at least had no idea this was possible. And it turned out so moist and delicious! I solemnly swear that you do not taste the black beans whatsoever and the cake is the perfect chocolate-y consistency. The first time I made it though, I had some issues getting it out of the pan in one piece. Even though I somehow managed to salvage it, I'm secretly glad I didn't photograph the first cake. The second batch came out clean and perfect, and then of course I still made it lopsided as I often do.




I paired it with a salted caramel frosting, and this time instead of buttercream I tried it with my classic cream cheese. It turned out just as delicious, if not tastier.


If you want to try a neat new chocolate cake recipe and save some flour, try this one! It's not just for the gluten-free kids!

Chocolate Cake w/A Secret Ingredient
Adapted from here

1 15oz can of unseasoned black beans
5 large eggs
1 tbs vanilla ext
1/2 tsp sea salt
6 tbs butter
3/4 cup granulated sugar
6 tbs unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1 tbs water



Preheat oven to 350 degrees F.
Puree the beans with the salt, sugar, and two of the eggs. Check that there are no lumps from the beans. Pour into a mixing bowl and add the rest of the ingredients and stir it all together.
Grease two 6in pans REALLY well and pour the batter in.
Bake for 30 minutes or till a cake tester comes out with crumbs or clean.
Overturn and cool for a while. I wrapped mine in plastic and froze it before I iced it!


Salted Caramel Cream Cheese Frosting
1 8oz packet of cream cheese
2/3 cup brown sugar
1 tsp vanilla ext
1/2 cup heavy whipping cream
1/4 cup salted caramel (add more according to taste, I think I went up to 1/3 cup)


Beat the cream in a bowl to stiff peaks. In a separate bowl, beat the cheese, sugar, vanilla, and caramel. Fold in the cream and adjust the taste as necessary.



2 comments:

Lizzy said...

pretty! :) it sounds delicious paired with the salted caramel frosting.

Deeba PAB said...

Ooh you are smart! What a great idea. Have you ever tried a cake with beetroot puree? I have to try this beanie version. Great for kids!

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