Garbanzo Bean Chocolate Cake – this cake is amazing
This is my go-to recipe for chocolate cake which I found on AllRecipes. This recipe is amazing – it melts in your mouth. My two younger boys who aren’t gluten free love it as well. And did I mention – it’s EASY!
1 1/2 cups semi-sweet chocolate chips
1 can garbanzo beans (19 oz), rinsed & drained
3/4 cup white sugar
1/2 tsp baking powder
1 T powdered sugar for dusting
Preheat the oven to 350 degrees. Grease a 9-inch round cake pan.
Place the chocolate chips into a microwave-safe bowl. Melt chocolate chips over low heat in small saucepan, stirring constantly and adjusting heat as necessary (don’t burn it!) OR cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Pour into cake pan.
Bake for 40 minutes or until a knife inserted comes out clean. Cool in the pan or a wire rack for 10-15 minutes before inverting onto a serving plate. Dust with confectioners sugar just before serving.
(4.5/5 stars out of 642 reviews – see http://allrecipes.com/recipe/garbanzo-bean-chocolate-cake-gluten-free/)
*If your cake doesn’t invert perfectly don’t worry – sprinkle strategically with the powdered sugar and cover with fruit :).