Flourless Black Bean Chocolate Cake

A delicious flourless chocolate cake made with black beans and topped with a chocolate Greek yogurt frosting.

By @maxiskitchen

Original recipe source

Cook time: 65 minutes

Servings: 6

Ingredients

• 0 parchment paper
• 15.5 oz black beans
• 0.75 cup granulated sugar
• 4 large eggs
• 5 tbsp melted butter or neutral oil
• 1 tbsp vanilla extract
• 5 tbsp unsweetened cocoa powder
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 cup semisweet chocolate chips
• 3 tbsp unsalted butter
• 0.75 tsp vanilla extract
• 0 kosher salt
• 0.67 cup powdered sugar
• 2 tbsp unsweetened cocoa powder
• 6 tbsp full-fat Greek yogurt

Instructions

1. Preheat the oven to 350°F. Grease two 6-inch round cake pans and line the bottoms with parchment paper.
2. Add the black beans, sugar, eggs, melted butter, and vanilla to a high-speed blender or food processor. Blend until completely smooth.
3. Add the cocoa powder, baking powder, and baking soda and blend again until smooth.
4. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, until the tops spring back when gently pressed and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Cool in the pans for 5 minutes, then turn the cakes out onto a wire rack and let cool completely.
5. Add the chocolate and butter to a large microwave-safe bowl and microwave for 30 to 60 seconds, until the chocolate begins to melt. Stir until completely smooth, then whisk in the vanilla and kosher salt.
6. Sift the powdered sugar and cocoa powder over the chocolate mixture and whisk until partially combined.
7. Add the cold Greek yogurt and continue whisking until smooth and creamy.
8. Once the cakes are completely cool, place one layer on a serving plate and spread with a layer of frosting.
9. Top with the second cake layer and spread the remaining frosting over the top and sides.