Rich Chocolate Black Bean Cake
Inspired by Serious Eats
Butter, flour and cocoa for prepping the loaf pan – stock
5-oz of semi-sweet chocolate chips, melted – $3.00
19-oz can of black beans, drained and rinsed – $2.39
2 large eggs – stock
1/3 cup of peanut butter – stock
½ teaspoon vanilla extract – stock
½ cup granulated sugar – stock
½ teaspoon baking powder – stock
¼ teaspoon salt – stock
Grand total assuming well-stocked kitchen: $5.39
Cost per serving: $0.90
1. Preheat the oven to 350 degrees (adjust oven rack so there’s one in the middle). Butter a 8.5-inch loaf pan (aka a 1lb loaf pan) then dust with cocoa and flour, tapping out any excess.
2. Melt the chocolate over a double-boiler (or melt in the microwave slowly and in 20 second intervals, stirring each time).
3. Puree the black beans, eggs, vanilla and peanut butter in a food processor or with an immersion blender until smooth, approximately 1 minute. Add the sugar, baking powder and salt and pulse for 20 seconds.
4. Add the melted chocolate and pulse until combined – this renders a pudding-like batter. Pour the batter into the prepared loaf pan and bake for 50-55 minutes or until a knife inserted into the center comes out clean.
5. Cool for 15 minutes on a wire rack, then invert onto a serving platter. Cool completely before dusting with confectioner’s sugar or frosting.