Recipes and Cooking Black Bean Chocolate Cake 4.0 (12) Add your rating & review Wish there was a chocolatey dessert that didn't ruin your diet? Your wish has been granted. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 20 mins Bake Time: 30 mins Cool Time: 1 hrs Total Time: 1 hrs 50 mins Servings: 12 Yield: 1 cake (12 slices) Jump to Nutrition Facts Ingredients Coconut oil or nonstick cooking spray Unsweetened cocoa powder ⅓ cup coconut oil 4 eggs, room temperature 1 tablespoon water ⅓ cup unsweetened cocoa powder 1 teaspoon baking powder ½ teaspoon baking soda 1 15 ounce can black beans, rinsed and drained ¾ cup packed light brown sugar ½ cup granulated sugar 1 tablespoon vanilla ½ teaspoon salt Instant espresso coffee powder, fresh berries, and/or Sweet Cashew Cream (recipe, page xxx) (optional) Directions Preheat oven to 350°F. Grease a 9-inch round cake pan with coconut oil. Dust pan with cocoa powder, shaking out excess. Line pan with parchment paper; dust again with cocoa powder. In a small bowl microwave coconut oil 15 to 20 seconds or until melted. In a large bowl combine eggs, the water, and melted coconut oil. Stir together the 1/3 cup cocoa powder, baking powder, and baking soda. In a food processor combine beans, both sugars, vanilla, and salt. Cover and process until smooth. Stir bean mixture into egg mixture until combined. Add cocoa powder mixture to egg mixture; beat with a mixer on medium 1 minute. Spread batter into prepared pan. Bake 30 minutes or until a toothpick comes out clean. Cool cake layer in pan 10 minutes. Remove from pan; cool on a wire rack. If desired, dust cake with espresso powder and/or additional cocoa powder and serve with berries and/or Sweet Cashew Cream. Rate it Print Nutrition Facts (per serving) 201 Calories 8g Fat 30g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 201 % Daily Value * Total Fat 8g 10% Saturated Fat 6g 30% Cholesterol 62mg 21% Sodium 331mg 14% Total Carbohydrate 30g 11% Total Sugars 22g Protein 5g Calcium 62mg 5% Iron 1.5mg 8% Potassium 86mg 2% Folate, total 8.9mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.