jord of cakes

So a few weeks ago I posted about this amazing black bean chocolate cake I made that literally tasted nothing like it sounds (except the amazing part). Seriously, Zack about freaked when I told him there was no flour, no sugar, and mainly black beans in it. And I swear I'm not just saying this, but it's probably the richest, chocolaty-ist cake I've ever had.

Recipe I (loosely) followed here. I'll share the way I made it below (there are a few ways).

Ingredients:
1-15 ounce can of unseasoned black beans
5 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons unsalted organic butter
1/2 cup honey + 1 teaspoon pure stevia extract
6 tablespoons unsweetened cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda

Prep:
Preheat oven to 325 degrees Farenheight. I used a 9" baking pan, layer the inside with cooking spray and a light layer of cocoa.

Drain and rinse beans in a strainer or colander. Shake off excess water.

Place beans, 3 of the eggs, vanilla, stevia (if using) and salt into blender. Blend on high until beans are completely liquefied. No lumps!

Whisk together cocoa powder, baking soda, and baking powder. Beat butter with sweetener (erythritol or honey) until light and fluffy.

Add remaining two eggs, beating for a minute after each addition.

Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water (if using), and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.

Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome (I use an overturned plastic chip bowl). For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for eight hours! If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately before serving.

~57.6g net carbs for the whole cake using erythritol/stevia.
~5.7g net carbs per 1/10th
~125.6g net carbs for the whole cake using honey/stevia.
~12.56g net carbs per 1/10th

I won't lie, I made totally unhealthy frosting, but if you follow the link for the cake at the top of this post, there is a healthier frosting alternative. To each his own.

And let the noms begin. Let me know how it turns out!