Black Bean Chocolate Cake with Buttercream Frosting

Name: Black Bean Chocolate Cake with Buttercream Frosting
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT3H35M0.000S
Yield: 8 servings
Ingredients: Extra-virgin olive oil or coconut oil cooking spray; 3/4 cup unsweetened cocoa powder, plus more for dusting; Two 15-ounce cans black beans, drained and rinsed; 2 tablespoons pure vanilla extract; 1 teaspoon sea salt; 1 teaspoon pure stevia extract; 10 large eggs; 2 teaspoons aluminum-free baking powder; 1 teaspoon baking soda; 1 1/2 sticks (12 tablespoons) unsalted butter; 1 cup honey; 2 sticks (1 cup) unsalted butter, softened; 3 to 4 cups confectioners' sugar, sifted; 3 to 4 tablespoons milk or heavy cream; 1 tablespoon pure vanilla extract; 1/4 teaspoon sea salt; 1/2 cup unsweetened cocoa powder

Recipe courtesy of Haylie Duff

Watch how to make this recipe.

Black Bean Chocolate Cake with Buttercream Frosting

3 Reviews

Level: Intermediate
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

914

Total Fat

51

Saturated Fat

30

Carbohydrates

106

Dietary Fiber

12

Sugar

79

Protein

18

Cholesterol

348

Sodium

773

Total: 3 hr 35 min (includes cooling time)
Active: 50 min

Level: Intermediate
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

914

Total Fat

51

Saturated Fat

30

Carbohydrates

106

Dietary Fiber

12

Sugar

79

Protein

18

Cholesterol

348

Sodium

773

Total: 3 hr 35 min (includes cooling time)
Active: 50 min

Ingredients

Cake:

Extra-virgin olive oil or coconut oil cooking spray

3/4 cup unsweetened cocoa powder, plus more for dusting

Two 15-ounce cans black beans, drained and rinsed

2 tablespoons pure vanilla extract

1 teaspoon sea salt

1 teaspoon pure stevia extract

10 large eggs

2 teaspoons aluminum-free baking powder

1 teaspoon baking soda

1 1/2 sticks (12 tablespoons) unsalted butter

1 cup honey

Frosting:

2 sticks (1 cup) unsalted butter, softened

3 to 4 cups confectioners' sugar, sifted

3 to 4 tablespoons milk or heavy cream

1 tablespoon pure vanilla extract

1/4 teaspoon sea salt

1/2 cup unsweetened cocoa powder

Directions

Preheat the oven to 325 degrees F.
For the cake: Spray two 9-inch cake pans with cooking spray and sprinkle cocoa on the inside of each pan, tapping evenly to coat.
Combine the beans, vanilla extract, salt, stevia and 6 of the eggs in a blender. Blend on high until the beans are completely liquefied. In a separate bowl, whisk together the cocoa powder, baking powder and baking soda.
Beat the butter with the honey in a stand mixer on high speed until light and fluffy. Add the remaining 4 eggs one at a time, beating for a minute between each addition. Pour the bean batter into the egg mixture and mix until smooth. Stir in the cocoa powder mixture and beat the batter for one minute. Pour the batter into the prepared cake pans and smooth the tops.
Bake the cakes until a toothpick inserted into the center of each comes out clean and the cake springs back to the touch, 40 to 45 minutes. Let the cakes cool in the pans for 10 minutes, then flip them out onto a cooling rack to cool to room temperature.
For the frosting: Beat the butter in a stand mixer on medium speed until light and fluffy, a few minutes. Reduce the speed to the lowest setting and add 3 cups of the confectioners' sugar and beat until incorporated. Increase the speed to medium and add 3 tablespoons of the milk, the vanilla extract and salt and beat for 3 minutes. Mix in the cocoa powder and blend. If the frosting is a little thin, add the remaining sugar in batches. If it is too thick, add more milk a tablespoon at a time.
Frost the cakes.