Black Bean Chocolate Cake with Chocolate Yogurt Frosting

Ingredients

• 15.5 oz black beans (1 can, drained and rinsed)
• 0.25 cup granulated sugar
• 4 large eggs
• 5 tbsp butter (melted)
• 1 tbsp vanilla extract
• 5 tbsp cocoa (Dutch-process preferred)
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 cup semisweet chocolate
• 3 tbsp unsalted butter
• 0.75 tsp vanilla
• salt (pinch)
• 0.6667 cup powdered sugar (sifted)
• 2 tbsp unsweetened cocoa powder (or Dutch-process cocoa)
• 6 tbsp Greek yogurt (cold)

Steps

1. 1

   Drain and rinse the black beans.

2. 2

   Blend the black beans with the granulated sugar, eggs, melted butter, vanilla extract, cocoa, baking powder, and baking soda until smooth. The source does not specify blending duration or cake-pan details.

3. 3

   Put the cakes in the oven at 350°F (the source does not state whether this is a single cake or multiple cake pans). Bake for 30 minutes.

4. 4

   After putting the cakes in the oven, make the frosting: combine the semisweet chocolate, unsalted butter, vanilla, a pinch of salt, sifted powdered sugar, cocoa powder, and cold Greek yogurt. The source does not give a specific mixing or melting sequence.

5. 5

   If the frosting clumps, microwave it in 10-second increments until it is whiskable.

Notes

The source does not specify cake-pan size or shape, whether to divide the batter between pans, detailed frosting preparation, or how and when to frost the cakes.

Nutrition per serving

• dessert
• gluten-free
• baked
• chocolate
• cake