Decadent Chocolate Cake Revisited

Decadent Chocolate Cake with Peanut Butter Frosting

Decadent Chocolate Cake Revisited

I take no credit for this original recipe, which is Kimberly Roberto's. Kimberly is co-author of the Maximized Living Nutrition Plan, and the original recipe can be viewed on her blog at smartmeals.wordpress.com. I am rearranging it a little before serving it tonight at West Ridge Church's very first ever Winning My Race Recipe Night/Celebration. This recipe is doubled from the original and uses Swerve rather than Xylitol. The ingredients get combined initially in 3 different bowls (or 2 bowls and one blender) and have been listed in those groupings. The only item that is repeated in different bowls is eggs. You will need a total of 10 eggs; 6 in the first bowl (or blender), and then 4 in the second bowl where they will be added to a butter/Swerve mixture one at a time. Use a large mixing bowl for the first two groupings of ingredients, and a small one for the last.

2 (15 oz) can of unseasoned black beans

6 large organic eggs

2 tablespoon pure vanilla extract

1 teaspoon sea salt 

1 teaspoon liquid pure stevia extract

1 1/2 sticks softened unsalted organic butter (or 12 tablespoons extra virgin coconut oil)

1 1/2 cups Swerve

4 large organic eggs (left at room temperature while butter is softening)

3/4 cup unsweetened cocoa powder (plus extra for lining pan)
2 teaspoons aluminum-free baking powder
1 teaspoon baking soda
2 tablespoons filtered water (added last as all 3 bowls are combined)

Preheat oven to 350º F. Cut a piece of parchment paper to fit the bottom of a 13" x 9" glass pan and set aside. Grease a 13" x 9" pan with coconut oil or a thin layer of butter. Line the pan with the cut parchment paper then grease the top of the parchment paper too. Dust cocoa all over the inside of the pan and parchment paper, tapping to evenly distribute and tap out any access.

Drain and rinse the beans and shake off excess water. The beans get blended with the other first ingredients. You can either add the beans, first 6 eggs, vanilla extract, sea salt, and liquid stevia to a blender to blend, or add to a large bowl and use my favorite kitchen tool, a hand-held blender to blend the ingredients until it is liquefied right in the bowl. If you use a standard blender puree until smooth and liquefied.

In a second large bowl (if you used hand-held blender method), beat softened butter with Swerve until light and fluffy. Add the 4 eggs, one at a time, beating for 30-60 seconds after each addition.

Mix the cocoa powder, baking powder, and baking soda in a small bowl and blend with a fork to smooth any lumps.

Pour the bean batter into the egg mixture and mix. Finally, stir in the cocoa powder mixture and water and combine until cocoa powder is no longer floating on the top. Then beat the batter on high for one minute. Scrape the batter into the prepared pan and smooth the top.

Bake in the 350º oven for 40-45 minutes. Cake is done when the top is rounded and firm to the touch.
The cake can be cooled completely in the pan and frosted later to be served directly from the pan. Fancier options include cooling the cake for 10 minutes, using a butter knife to gently go around the edge of the pan, and flipping cake on to serving platter for frosting when cool. This cake can also be done in two 9" round pans and frosted into a layer cake. Also cool for 10 minutes before flipping. Be certain to double the frosting recipe if making into a layer cake.

Frosting choices include those listed with the Decadent Chocolate Cake recipe on Kimberly Roberto's blog, and the Peanut Butter Frosting recipe from my blog.