Chocolate Cake with Buttercream Frosting

My past attempts at a whole foods chocolate cake were always heavy when I used whole wheat flour, so I was excited to try a “bean” version of this decedent indulgence! I am so happy that my chocoholic husband gave this a fine thumbs up!  The word “fine” is a good thing for a numismatist! 🙂

Cake:

• 1 can drained organic black beans
• 6 TBL organic butter
• 5 eggs
• 3 TBL honey
• ½ cup unsweetened coco powder
• 1 tsp baking powder
• ½ tsp baking soda

Line two baking pans with parchment paper and spray lightly with olive oil. Puree the black beans and organic butter in your food processor until very smooth. Add eggs, honey, baking powder and baking soda and continue to process until the batter is completely mixed. Don’t worry about over mixing, there is no flour to make this “cake” tough.

Divide the mixture between two pans (this recipe makes “little” cakes about an inch and a half tall each) and tap the pans on the counter to remove any air pockets.

Bake in a preheated 325 degree oven for 30 minutes. Cool completely before frosting. (Oh and remember to remove the parchment paper … do I have a story I could tell you!)

Frosting:

• 1 stick butter
• ½ cup unsweetened coco powder
• ¼ cup chocolate soy milk
• 3 TBL honey

Warm the soy milk slightly and mix in your coco powder until you have a smooth chocolate “syrup”. The warm soy milk will help remove some of the gritty texture of the coco powder. In your processor or mixing bowl blend the butter and honey until light and fluffy. Add your coco concoction and continue to beat until you have a well blended butter cream frosting.