Secret Ingredient Healthy Chocolate Cake

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 2 tsp Baking powder
  • 6 tbsp Cocoa powder, unsweetened
  • 1/2 tsp Sea salt
  • 1 tbsp Vanilla extract, pure

• Dairy

  • 6 tbsp Butter, unsalted organic

• Other

  • 1/2 cup + 2 Tablespoons honeyOR Truvia*
  • One 15 ounce can (or 15 ounces, cooked unseasoned black beans

Found on healthyindulgences.net

Description

Ingredients

• One 15 ounce can (or 15 ounces, cooked) unseasoned black beans
• 6 large eggs
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon sea salt
• 6 tablespoons unsalted organic butter OR 5 1/2 Tablespoons coconut oil
• 1/2 cup + 2 Tablespoons honeyOR Truvia*
• 6 tablespoons unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 cup (1 stick) unsalted organic butter, softened, OR 7 tablespoons non-hydrogenated shortening
• 1/4 cup + 1 tablespoon erythritol, powdered, OR 1/4 cup xylitol, powdered
• 5-6 tablespoons unsweetened cocoa powder
• 2 tablespoons half and half OR coconut milk
• 1 teaspoon pure vanilla extract
• Pinch of sea salt
• Pure stevia extract, to taste
• 1 fresh organic egg yolk

Directions

• Preheat oven to 350 degrees Fahrenheit (163 degrees Celsius). Spray a 9″ cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan, then grease the parchment lightly. Alternatively, you can make cupcakes. If you’d like to bake the batter as cupcakes, line 16 cupcake tins with paper liners. 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 and baking powder. In a bowl, use a mixer to cream the butter with sweetener (erythritol or honey) until light and fluffy. Mix in the two remaining eggs, beating for a minute after each addition. Beat the bean mixture the rest of the batter. 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. If you are baking the cake as a single round layer, bake for 40-45 minutes. If you are baking the batter as cupcakes, bake for 35 minutes. Cake is done when the top springs back when you press on it. Remove cake to a cooling rack to cool for 10 minutes. Turn out cake from pan, and flip over again on to cooling rack. Let cake cool until it reaches room temperature, then cover in plastic wrap. For BEST flavor, let cake sit overnight! If you are stacking this cake, level top with a long serrated knife, shaving off layers until the cake round is flat and even. Store cake or cupcakes in the refrigerator. For the best flavor and texture, warm the cake to room temperature before serving.
• Cream the butter in a small bowl until fluffy. Powder erythritol or xylitol in a coffee grinder or Magic Bullet for a minute or two, until extremely fine in texture (reminiscent of powdered sugar). Let sweetener settle in grinder before opening the top. Stir powdered sweetener into butter with a spatula, then beat until smooth. Slowly (unless you want to redecorate your kitchen!) blend in the cocoa powder, vanilla, and sea salt. Beat in the half and half and egg yolk, if using. Add stevia, starting with 1/16 teaspoon. You’ll probably use less than 1/4 teaspoon. Just keep tasting and adjusting the sweetness to your liking.