Sunken Black Bean Chocolate Cake
Tender and moist, this chocolate cake batter is made in a blender and is gluten free with no flour what so ever. Topped with a coffee whipped cream and sea salt flakes, it is such a simple but delicious dessert to bake.
Equipment
- Blender/ immersion blender
- Rubber spatula
- 8 inch round tin
- Baking paper
Ingredients
Cake -
- 300 g cooked drained, rinsed black beans
- 150 g castor sugar
- 4 large eggs
- 70 g vegetable oil
- 50 g full fat greek yogurt
- 36 g cocoa powder
- 1 tsp baking powder
- 1/2 tsp bakin soda
- Pinch of salt
Coffee whipped cream -
- 125 ml whipping cream
- 10 g instant coffee diluted in 5 ml water
- 30 g icing sugar
- Sea salt flakes
Instructions
- Preheat the oven 160 deg C with fan or 180 deg C without fan. Line an 8 inch round tin with oil and baking paper, set aside.
- In a blender add the black beans, castor sugar, oil, yogurt, vanilla and blend until smooth. Add the cocoa powder, baking powder, baking soda, eggs, salt and blend again.
- Pour into the line baking tin and bake for 35-40 minutes or until a tooth pick inserted into the center comes out clean.
- Once the cake comes out of the oven it will sink in the middle and that is what we want. Allow it to cool completely before serving.
- While its cooling let us make the coffee whipped cream by whipping heavy cream, coffee powder and icing sugar until stiff peaks. I would suggest diluting the coffee in a little warm water to create a paste before adding it into the cream and whipping.
- Dollop the cream into the center of the cake and top with sea salt flakes. Slice and serve.
Notes
- To know if the cake is done, poke it with a tooth pick in the center, it should come out clean.
- You can leave the coffee whipped cream out and serve it with regular whipped cream or ice cream as well.
- This recipe is adapted from Pancake princess’s recipe.