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Chocolate YUM Cake

February 23, 2011

This blog is really a gift to you from my hus-bird. He has made this chocolate cake three times in the last few weeks. It is sooo good and GUILT-FREE. No, really. Here is what James has to say about it….

This is “The Cake”. This is not just any cake. This is THE CAKE.
This cake is what happens when black beans, eggs, butter, coconut milk, xylitol, stevia, and lots of cocoa powder have a knock-down-drag-out fight, then put aside their differences and make LOVE. Eating a whole “cake” would put you into a diabetic coma, but eating THIS CAKE would give you the strength to take on the armies of Xerxes and The Empire by yourself. This cake makes the ladies go CRAZY! Chuck Norris had a bite of this cake, then shaved his beard and became a monk. This cake was the first thing that Jesus asked for after being tempted by the devil and fasting for 40 days in the desert. This cake is so good, it donates its time by volunteering at local soup kitchens every weekend and doing yard work for elderly widows. This cake blurs the lines between dreams and reality. It makes you wonder, “Am I awake? Or am I still eating cake?” This cake cures cancer. This cake causes tyrants to bend their knees and tigers to jump through rings of fire while singing “Eye of the Tiger” (they reportedly really hate that song). This is the cake to end all cakes. This cake is not right or left. This cake is not even bipartisan. This cake represents the “do it like I said, or I’ll MAKE you” party. This corrects scoliosis and eliminates depression. This cake composes symphonies and shields the earth from invading aliens. This cake has a gravitational pull upon all that is good and righteous. God spoke into the void and said “Let there be cake! No – not just any cake, THIS CAKE.” And He saw that it was good.

This recipe is adapted from the Maximized Living nutrition manual. Maximized Living

DECADENT CHOCOLATE CAKE (makes 1 – 9 inch cake)
Ingredients:
1-15 ounce can of unseasoned black beans

5 large organic eggs

1 tablespoon pure vanilla extract

1/2 teaspoon sea salt

6 tablespoons unsalted organic butter OR extra virgin coconut oil

3/4 cup xyliol

1/4-1/2 cup stevia

6 tablespoons unsweetened cocoa powder

1/2 teaspoon baking soda

1 tablespoon filtered water

Preparation: Preheat oven to 350 degrees.  grease a 9″ cake pan with coconut oil or  a thin layer of butter. Drain and rinse beans and shake off excess water. Place the beans, 3 of the eggs, vanilla, 1/4-1/2 stevia and salt into blender. Blend on high until beans are completely liquefied. Make sure there are no chunks.  Mix together cocoa powder, baking soda in a small bowl. In a larger bowl, beat butter with xylitol until light and fluffy. Add the remaining two eggs, beating for one minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water  and beat the batter on high for one minute or until smooth. Scrape batter into pan and smooth the top.Bake for 350 degrees for 40-45 minutes. Cake is done when the top is rounded and firm to the touch and knife comes out cleanly. Let cool until cake reaches room temperature, then cover with an overturned bowl.  (Frost immediately before serving)

Super Chocolaty Frosting

Ingredients:

1/2 cup (1 stick) unsalted organic butter

1/4 cup xylitol, pulverized into powder

5-6 tablespoons unsweetened cocoa powder

2 tablespoons coconut milk

1 teaspoon pure vanilla extract

Pinch of sea salt

Optional addition for a glossy finish:
1 fresh organic egg yolk

Preparation:
Cream the butter in a small bowl until fluffy. Powder xylitol in a coffee grinder or for a minute or two, until extremely fine in texture (will look like powdered sugar). Stir powdered sweetener into butter with a spatula, then beat until smooth. Slowly blend in the cocoa powder (do this slowly so that it doesn’t explode), vanilla, and sea salt. Beat in the coconut milk and egg yolk. Add more xylitol if you want, and keep tasting and adjust sweetness to your liking.

Coconut Milk Whipped Cream

Ingredients:
1 can coconut milk, stored in refrigerator overnight
1/4 cup xylitol

Preparation:
Open the can and drain all of the coconut water.  You only want to use the cream that has separated.  Put into a bowl with the xylitol and beat until creamy.  It will not be the exact consistency of whipped cream but it tastes great!
If you want a more traditional whipped cream- try an organic heavy cream with 1/4 cup xylitol.

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9 Comments leave one →
  1. natalie permalink
    February 23, 2011 1:48 pm

    this looks delicious. can you purchase xyliol anywhere? or is it mostly a health food store item? yum, can’t wait to try.

  2. February 23, 2011 2:44 pm

    Not sure if you can buy it everywhere yet. We get a big bag of it at Wholefoods. They have it in the supplement section. This cake really tastes like cake and the texture is so perfect.

  3. Ashley permalink
    February 25, 2011 12:39 am

    I am making this…tonight! YUM! Woo hoo!

  4. John Ryan Recabar permalink
    March 6, 2011 1:43 am

    i am baking this next Friday. thanks for the great idea.

    • March 6, 2011 1:46 am

      You are welcome. It really is delicious. Share it with your friends. They will be shocked at how good it tastes.

  5. March 7, 2011 3:19 pm

    Ooooooo you’re right! This does looks delicious, thanks 🙂

  6. brittany permalink
    February 14, 2012 4:28 am

    This looks incredible! 2 questions… what kind of stevia did you use? I have the steviva brand but it is a blend and not straight stevia. Also, I can’t have eggs…could I do the flaxseed egg substitute in this recipe?

  7. Kathryn permalink
    March 13, 2012 9:30 pm

    I used all the stevia I had which was about 1/4th of the recipe and my kids are devouring it! Next time, I will have all the sweetener plus have the eggs at room temperature and then I will devour it:)

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