This chocolate cake is made with black beans for a moist and rich texture, offering a unique twist on a classic dessert.
Preheat your oven to 325°F (165°C).
Preheating ensures even baking from the start.
Grease a 9-inch cake pan and dust it with cocoa powder, tapping to evenly coat.
Using cocoa powder instead of flour prevents a white residue on the cake.
Drain and rinse the black beans thoroughly, then shake off excess water.
Ensure beans are well-drained to avoid excess moisture in the batter.
Using a handheld mixer, blend the black beans until smooth.
A smooth bean puree ensures a uniform cake texture.
Add three eggs, vanilla extract, and sea salt to the bean mixture and blend until smooth.
Mixing in stages helps achieve a consistent batter.
Mix in the melted coconut oil and honey, followed by the remaining two eggs.
Adding the oil and honey gradually helps them integrate smoothly.
In a separate bowl, sift together the cocoa powder, baking powder, and baking soda.
Sifting removes lumps and ensures even distribution of leavening agents.
Gradually add the dry ingredients to the wet mixture, blending until smooth.
Mix just until combined to avoid overworking the batter.
Pour the batter into the prepared pan and tap it on the counter to release air bubbles.
Tapping the pan ensures a uniform cake surface.
Bake for 40-45 minutes, or until the top is firm and a toothpick inserted in the center comes out clean.
Avoid opening the oven door frequently to maintain a consistent temperature.
Let the cake cool completely, then rest it overnight for best flavor and texture.
Resting the cake enhances its flavor and makes slicing easier.
Frost with your favorite frosting and serve.
Choose a frosting that complements the cake's rich chocolate flavor.
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