Impossible Chocolate Cake

I have been DYING to try this recipe for months after finding it on Stumble Upon. It is not impossible because it is hard to make. It is impossible because it is flour and refined sugar free.  I made it last night for a little girls night get together. It is a delicious chocolate cake with a secret, but I didn't tell anyone the secret until after they ate it, because they might have not even tried it. I had my doubts but it turned out so moist and tasty, you couldn't even tell that is was good for you. I modified her recipe a bit, because I think Stevia is way too expensive to be putting in a cake. I would rather frame it and never use it for the price you pay. Her recipe is the link below mine, but I think mine is a little easier :)

Diet Chocolate Cake
1 can of plain black beans - 15 ounce
5 large eggs
1 tablespoon vanilla
1/2 cup salted butter
1/2 cup honey
1/2 cup Splenda
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda

Heat oven to 325 degrees and prepare an 8x8 cake pan with cooking spray or butter. You can also sprinkle the pan with cocoa powder and tap to coat for an easy removal.

Original Recipe:

Secret ingredient :)
The first step is to transform your black beans into something more appetizing.

1.)First rinse and drain the black beans. 

2.)In a blender or food processor add 3 of your eggs, rinsed black beans, vanilla, and splenda.
Blend until smooth. REALLY SMOOTH. You don't want bean chunks in your cake, then everyone would know your secret :)

After beans are smooth add to a large mixing bowl. 

In a smaller bowl add room temperature butter and honey and beat until fluffy. Add the remaining 2 eggs and mix well. Then add this mixture to your pureed black beans and mix well. 

In another small bowl whisk together cocoa powder, baking soda, and baking powder. Slowly add your dry mixture to the beans, and beat until fully incorporated.

 Next add the mixture you your prepared pan and smooth out. Place in oven for 40-45 minutes or until inserted toothpick comes out clean. You can let cool and eat plain, or frost. 

It is really good plain, but even better with frosting :) I found the frosting hard to do without sugar. You can attempt her recipe but I sort of used half her recipe, and half of a regular recipe for chocolate frosting. Obviously if you make regular frosting it is no longer refined sweetener free, but there is still very little refined sugar. Here is the recipe I made up:

1/2 cup room temperature butter
1 cup icing sugar
1/4 cup splenda
6 tablespoons cocoa powder
2 tablespoons whipping cream
1 teaspoon vanilla extract

Beat butter and vanilla until fluffy. In a separate bowl mix sugar, splenda, and cocoa powder. Slowly add to butter until fully combined. Add whipping cream and beat until smooth and fluffy. This is enough to frost the entire 8x8 cake, or like I did because my cake broke in half when I turned my pan over, a mini cake loaf with 2 layers :)

1 comment:

  1. Kari (and Oscar), This looks fabulous! It doesn't surprise me that the black beans work well, because a sweet bean paste is often used as a filling in Asian style desserts- but I have NEVER seen them used in a chocolate cake! Thanks so much for sharing this. I'm going to try it as soon as I can!


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