There are a few occasions when I see a recipe on a blog and I know that I need to make it immediately. Of course, I bookmark several new recipes each week, but I never have time to try all of them. Unsurprisingly, it was a chocolate and peanut butter recipe that made the “must-make-this-now” cut.
I’ve actually made black bean brownies before, but they were dense and fudgy. This cake, on the other hand, looked light and, well, cakey.
Last week, I had some time off from work and took advantage of the opportunity to try this wonderful dessert. Links to the recipe components for this Chocolate Black Bean Cake with Peanut Butter Cream Cheese Frosting and Chocolate Glaze are below.
Start the cake by combining dry ingredients: cocoa, baking powder and baking soda; set aside
Combine black beans, sugar, vanilla, and some of the eggs in a blender until mixture becomes liquid; set aside
Beat softened butter in a mixer until light and creamy
Add remaining eggs, one at a time
Once fully combined, add the black bean mixture and mix; then add the dry ingredients
Mix batter until everything is well combined, batter will be just like regular chocolate cake batter!
I did not have small cake pans, so I baked the cake in a spring-form pan instead (20-25 minutes)
Set cake aside to cool
For cream cheese peanut butter frosting, use cream cheese softened at room temperature
Beat well until light and creamy
Add peanut butter and then confectioners’ sugar
Cover cake entirely
Since we didn’t have cream, I made a chocolate glaze instead of a ganache
Combine chocolate, butter, and corn syrup over low heat; stir in vanilla
Top cake with glaze immediately
Slice and serve!
The black bean cake was light, moist and perfectly complemented by the rich chocolate glaze and creamy peanut butter frosting. It was lower in calories than a typical cake, but still satisfying enough that I was able to enjoy one slice and walk away (a slight miracle for me). I can’t wait to make it again!
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What was the last recipe you saw and had to make immediately?