Dark Chocolate Bean Cake with Coconut Butter Cream

Dark Chocolate Bean Cake with Coconut Butter Cream

Chocolate cake is my jam. And I don’t like gimmickry around it. But when I was trying to create something for a big family lunch last weekend and the cupboard was bare of my usual flours and ground nuts I thought I’d try something else. A tin of beans as the structure.

I had little hope that it would be anything more than passable, but with good quality cocoa, butter and eggs I thought it might be ok.

It was a triumph of dark damp chocolate heaven with none of the heaviness or spongy crumb that I’m never keen on. The butter cream, made of coconut sugar, adds an amazing caramel tang.

It’s just the best thing I’ve made for a long time and I felt so grateful that I was compelled to do three test runs  this week.

Ingredients

    • 120 g unsalted butter, diced, plus extra for greasing
    • 400 g tin or jar of kidney beans, drained
    • 5 medium eggs
    • 1 tbsp filtered coffee
    • 1 Tbsp vanilla bean paste
    • 150 g coconut sugar
    • 80 g cocoa powder
    • 1 tsp baking powder
    • 1 tsp bicarbonate of soda
    • ½ tsp sea salt

      Coconut Butter Cream

    • 200 g coconut sugar
    • 1 tbsp milk
    • 80g unsalted butter, soft
      • 1 tsp vanilla bean paste
    • 1 ½ Tbsp cocoa powder

Preheat Oven to 180

Grease a 10″ springform cake tin.

The simplest way to make this cake is to use a magi mix, or food processor, as you need to get the beans blended to a fine consistency to ensure they do the magic that they most definitely do.

Add the beans, coffee, one of the eggs and vanilla to a large bowl of a food processor / magimix, and blend for 20-30 seconds until mixture is even looking – don’t worry about a few lumps and bumps.

Cream the butter and sugar together. Add the remaining eggs and combine in the magi mix with the bean mixture. Add the baking powders, cocoa, salt and mix well.

Pour into the greased cake tin and bake for 25-30 minutes until a crck has formed but the centre still looks a little unsteady.

Leave to cool while you make the butter cream.

Tip the coconut sugar into clean food processor bowl and blitz to create a fine powder. Add the butter, milk, vanilla and cocoa and blend until smooth and creamy. Leave in the fridge until the cake is cool to touch then spread thickly and evenly onto top.

Decorate with seasonal berries, flowers or candles. And repeat soon if you can’t help yourself.

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