By: Michaelene Koskela
This is a tried and true, crazy good, decadent Chocolate cake. The ingredients will surprise you and the ease and versatility of this foolproof desert will amaze you! This cake is delicious plain, dusted with confectionary sugar topped with fresh berries, or frosted. I found this to be a very forgiving recipe so you can feel confident in substituting your preferred ingredients. The pictured birthday cake is frosted with chocolate butter cream icing and topped with local picked strawberries. Bonus this cake is GLUTEN FREE.
- – 1 ½ c Semi-sweet Chocolate chips or Cacao chips
- – 5 T Butter or Coconut oil/Dairy free alternative/Organic Apple sauce
- – 1 t Organic Gluten Free Vanilla
- – 19 oz of Organic Garbanzo beans, rinsed and drained
- – 4 Organic Eggs
- – ¾ c Sugar, Stevia, or Coconut Sugar
- – 1 t Baking Powder
- – ½ c Berries to garnish
- – 2 c Organic powdered sugar
- – ¼ c (1/2 stick) Softened organic butter or dairy free alternative
- – ¼ c Organic whole milk, Coconut milk or Almond milk
- – 1 oz melted Semi-sweet chocolate
- – ½ c Organic unsweetened Cocoa powder
- – 1 t Vanilla
Pre-heat oven to 350 degrees F (175 C) Grease an 8 or 9 inch round cake pan. I spray with coconut oil, then place parchment paper in the bottom of the pan, then spray again before dusting with cocoa powder. The parchment makes for a smooth top and easy release from the pan.
Place your chocolate into a microwave safe bowl with butter. Cook in the microwave for about 2 minutes, the first minute I cook at 50% power then stir every 20 seconds after the first minute until chocolate is melted and smooth. Stir in your vanilla then set aside.
Rinse your Garbanzo beans in warm water; frequently my pantry has the organic 13.4 oz boxes of beans so I use two. Garbanzo beans have a thin hull (You can keep the hulls or remove the hulls from your garbanzos the cake turns out less fibrous but either way will work, I prefer de-hulling to do this: soak in warm water then just pinch the hull off each one, toss the hull) Either way with or without hulls measure out the beans to equal 19 oz.
Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and baking powder, pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure the chocolate is completely mixed. Transfer the batter to the prepared cake pan.
Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10-15 minutes before inverting onto serving plate. Cool completely before frosting.
In mixer, cream butter until light and fluffy. Add in milk, melted chocolate, vanilla and 1/2c of the powdered sugar mix on low, add in cocoa powder mix again on low then slowly add in remaining sugar once incorporated beat on high scraping down sides for 2 minutes until desired consistency.
Frost cooled cake. Refrigerate any remainders, this cake also freezes well.
Happy 20th Birthday Marissa! This Auntie loves you!
*Be certain to read all labeling on chocolate chips, baking powder etc. make sure all ingredients are truly gluten free