Black Bean Chocolate Cake With Coconut Ganache

bb choc cake I only recently discovered black beans as an alternative for flour and the results are surprisingly good! The dark colour makes them especially great for chocolate cakes because they add to the richness and indulgent texture! This cake is something special and also works just as well in brownie or muffin form. Eaten straight from the fridge this cake has a great gooey yet chewy-edged brownie texture. It can also be heated up and eaten with ice cream (the dream). 

This particular version was made to take to work as a birthday cake and it went down well. It also went far as it is quite rich and you only need a small slice. In hindsight, I should have taken it out of the fridge earlier as it was quite firm and a bit difficult to cut with only a plastic knife to hand!!

I made the ganache as an experiment as I’ve never really made a dairy-free icing with anything other than cashews but the results were great, I was surprised how simple it was! I hope you all enjoy this as much as I did!

Black Bean Chocolate Cake With Coconut Ganache
 
Prep time
Cook time
Total time
 
Recipe type: dairy free, gluten free, grain free, sugar free
Serves: 12
Ingredients
  • 2 x tins black beans
  • 1 tin full fat coconut milk, refrigerated for at least 4 hours (I use Biona)
  • 200g dark chocolate (70% cocoa solids minimum)
  • 4 medium-large eggs
  • 1 cup coconut sugar
  • ½ cup cacao or good quality cocoa powder
  • 2 tbsp coconut oil
  • 2 tsp gluten free baking powder
  • A large pinch of salt
  • Raspberries or strawberries for decoration
Instructions
  1. Preheat the oven to 170 degrees celcius and line a deep cake tin with baking paper, greasing the sides with coconut oil
  2. Break 125g of the chocolate into a mixing bowl with the coconut oil and place into another bowl of boiling water and stir occasionally until melted
  3. Meanwhile, place the black beans (drained) and the eggs into a food processor and blend until smooth
  4. Add the cacao powder, coconut sugar, baking powder and salt to the processor and blitz again until combined
  5. Pour the mixture into the melted coconut oil and chocolate and stir well until the mixture is smooth
  6. Pour into the cake tin and bake for approximately 45 minutes until a knife can be taken out of the cake clean (if the cake starts to brown, cover with foil half way through cooking)
  7. Remove from the oven and leave to cook completely before removing from the tin
  8. For the ganache, grate the remaining 75g dark chocolate
  9. Open the coconut milk and scoop the hard cream layer off the top and into a small saucepan (you can keep the thinner liquid for making smoothies)
  10. Heat the cream on a low heat until it starts to simmer (but not boil)
  11. Simmer gently for 3-4 minutes and then turn off the heat
  12. Add the chocolate and a pinch of salt to the pan and leave to melt for 5 minutes (do not stir)
  13. After 5 minutes, stir the mixture well until smooth and shiny
  14. Leave the mixture to cool until it reaches room temperature and then place in the fridge for 30 minutes
  15. Once it has set to a spreadable consistency, spread the ganache over the top of the cake and decorate with the fruit
  16. Store the cake in an air tight container in the fridge

 

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