I am posting about this cake for two reasons. One, due to being absolutely ashamed of myself for neglecting this blog. Have not been posting consistently, and mean to change that. Secondly, not only was that cake totally delicious, but gluten free. Now I'm not "normally" a gluten free person. My husband, Bob, thinks it the joke of the year to ask at the Natural Foods store if he can have some of that free gluten that's going around. But when our local supermarket coupon booklet came in the mail, with a GF cake on the cover, that was my heads up, knowing I would be having a group of women over, one of whom is, yes GF.
The Chocolate ganache icing was simplicity itself, consisting of just cream and chocolate chips. The recipe called for coconut milk, but if you have an opened container of cream on hand, I figure go with it. And, truly the taste cannot be beaten. Unless you are also lactose free.
Gluten-Free Chocolate Cake
coconut oil for greasing cake pan
6 tbsp. cocoa powder, unsweetened, plus extra for dusting pan
15 oz. can black beans
5 large eggs
1/2 tsp. sea salt
1 tbsp. pure vanilla extract
6 tbsp. unsalted organic butter, or extra virgin coconut oil
1/2 cup honey
1/2 tsp. baking soda
1 tsp. aluminum-free baking powder
1/2 cup coconut milk (or heavy whipping cream)
4 oz. chocolate chips, or chopped semi-sweet chocolate
Preheat oven to 325 F. Cut a round of parchment paper and line the bottom of a 9" layer cake baking pan, then grease the parchment and sides of pan lightly with coconut oil. Dust cocoa all over the inside of the pan.
Rinse and drain the beans. Place beans, 3 eggs, salt and vanilla into blender. Blend on high until beans are completely liquified. No lumps! In a large mixing bowl, beat butter (or coconut oil) with honey until light and fluffy. Add remaining eggs, beating for a minute after each addition. Hold a strainer over the bowl and add 6 tbsp. cocoa powder, baking soda and baking powder. Tap the strainer to sift into bowl. Mix together until smooth. Add contents of the blender to the bowl and mix together. Scrape batter evenly into pan and smooth the top.
Bake for 40 to 45 minutes, until the top is slightly rounded and firm to the touch. After 10 minutes gently turn out cake onto a cooling rack. Cool to room temperature before frosting. Place cake onto serving plate.
To make chocolate ganache frosting, bring coconut milk to a boil on medium heat, or if using cream to just under boil. Place the chocolate bits into a small bowl and pour hot cream over and let it sit until the chocolate has melted. Stir well, and frost. Enjoy! Don't tell your victims the secret ingredient though. Let them try and guess.