Black Bean Chocolate Cake

This recipe is my very own all time favourite cake recipe. It's presence in our fridge is almost as common as milk and eggs, and I kinda always feel like having just a little piece with a cup of coffee. Besides the fact that it is moist and has a rich, deep chocolate flavour, this cake is almost healthy enough to eat as a breakfast.

Black bean chocolate cake:

• Makes 1 loaf
• 1 cup cooked black beans
• 3 large eggs1/2 cup/100 g sugar
• 3 heaping Tbsp cocoa powder
• 1/2 cup/50 g dark chocolate 70%
• 1 tsp instant coffee or 1 espresso shot
• 1/2 vanilla pod, scraped
• 1 tsp baking soda
• Juice and zest from 1/2 organic orange
• A pinch of salt

Directions:

1. Preheat the oven to 350 °F/175 °C

2. In a blender combine all of the ingredients, except the dark chocolate. Blend until it is smooth and free of any lumps.

3. Pour the batter into a parchment lined loaf pan. And yes the batter is very liquid-y. Chop the dark chocolate and spread it across the surface, some of the chunks should fall into the batter or else help it with a teaspoon, in order to get chocolate inside the cake as well.

4. Bake the cake for approximately 35 min, and set a side to cool completely before removing it from the pan