This amazing cake has been around since the 90’s made by many people in their standard mix masters and then in their Thermomix’s and now I’ve created a recipe for the Cuisine Companion with it .. well I actually did it 2 years ago and have been making it quite regularly as its my children and other family members favourite cake – but I have finally decided to write it up !
Yesterday was actually our son’s birthday and I made it again and thought right I must write this up . so here we are … Happy Birthday…
Just as a side note this would also make a fantastic Easter Cake ! Pop Easter eggs in place of the strawberries .. and also pop easter egg halves inside with the frosting in the middle 😱 😍🎂 Double choc whammy …
Ingredients for Cake
1 can of red kidney beans or white cannellini beans
1 tblsp coffee
1 tblsp vanilla extract
60g raw sugar
60g brown sugar
1tsp baking powder (choose gluten free baking powder for those who are gluten intolerant)
1/2 tsp bicarbonate of soda
pinch of salt
75g raw cacao powder (not cocoa)
Method for cake
Place beans, eggs, coffee and vanilla extract into the CC bowl with ultra blade, mix on speed 10 for 1 minute
Change to whisk
Cream the butter and sugars on speed 7 for 30 seconds and scrape down and repeat.
Add back in the egg mix and cacao, baking power, bicarb and salt
Mix on speed 9 for 30 – 45 seconds
Empty out the mix into a well greased (with butter) ring tin and bake for 30 minutes at 170 degrees fan forced.
Remove cake from oven and set aside to cool in tin
Remove cake after 5 minutes from tin and place on cake cooling rack Use a knife around the outside of the cake and the inside near the hole
When cake is cool to touch cut cake in two halves through the middle horizontally, and lift top half easily by using two knives to support either side of the hole in the middle of the cake. Set top aside.
Apply frosting and using the same method lay top of cake back on the frosting.
Add frosting to top of cake and decorate with strawberries or Easter eggs
Healthy Chocolate Frosting
75 g cacao powder
60g pure maple syrup
pinch of salt
10g vanilla extract
Add all ingredients with whisk on speed 9 for 30seconds scrape down and repeat.