Chocolate And Kidney Bean Cake? Yes, really! The kidney beans replace the flour, making this cake Gluten Free (if you use the right chocolate) and very moist… Don’t knock it until you try it!
Ingredients (To make the Chocolate And Kidney Bean Cake)
- 100g dark chocolate, roughly chopped
- 420g can kidney beans, drained
- 5 eggs
- 1 tbsp vanilla extract
- 125g butter, softened
- 180g caster sugar
- 70g cocoa
- 1 tsp baking powder
- 1/2 tsp bicarb soda
- 1/4 tsp salt
Ingredients (to make the ganache)
- 400g dark chocolate, roughly chopped
- 200ml cream
Grease and line a 20cm round cake tin. Set aside.
Place the dark chocolate in a medium heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir occasionally with a metal spoon until the chocolate is melted. Set aside until the chocolate cools, but does not set.
In a food processor, puree the kidney beans, one egg, vanilla and the cooled, melted dark chocolate until smooth. Set aside.
Beat butter and sugar in a mixing bowl until pale and fluffy. Add the remaining four eggs, one at a time, beating well after each egg.
Add kidney bean mixture and beat until well combined.
Sift together cocoa, baking powder, bicarb soda and salt and add to wet ingredients and mix well.
Pour cake mixture into prepared cake tin and bake for 35-40 minutes or until a skewer comes out clean. The cake will rise as it cooks, but as it cools it will fall back to become a “flat” cake.
Allow cake to completely cool in the tin.
To make the chocolate ganache, place the dark chocolate into a mixing bowl, set aside.
Bring the cream to the boil and then add to the dark chocolate. Mix well until the chocolate melts and the ganache becomes silky smooth. Set aside to cool completely.
Once cooled, beat using electric beaters until fluffy and smooth.
Carefully cut the cake in half. Spread half the ganache onto the bottom half of the cake and spread to the edges. Place the top half back on top and then smooth the remaining ganache over the top of the cake. Enjoy!