Black Bean Mocha Fudge Cake with Chocolate Bean Spread
Black Bean Mocha Fudge Cake with Chocolate Bean Spread
Description
This cake is rich, fudgy, and completely gluten-free, made with Doudlah Farms Certified Organic Black Beans grown in regenerative Wisconsin soil. The beans blend into a silky batter that bakes up incredibly moist with a deep chocolate flavor. Pair it with the Chocolate Bean Spread for a filling that doubles as frosting — and a reason to make a double batch.
The Bean: Doudlah Farms Organic Black Beans are grown on USDA-certified organic, regenerative Wisconsin soil, free from glyphosate and 220 common agricultural chemicals. Their dense, creamy texture carries cocoa beautifully, adding a quiet depth that makes this cake extraordinary. Shop at doudlahfarms.com.
A note on cooking your beans: Simmer dried Doudlah Farms Black Beans in water with a generous pinch of salt until completely soft and creamy before using. An overnight soak will shorten cook time and improve texture.
Bean alternatives: Doudlah Farms Navy Beans or Great Northern Beans work well in the spread for a milder, creamier flavor.
Serves 12–16. Gluten-free.
Ingredients
Chocolate Bean Spread
- 150g (5¼ oz) Medjool dates, pitted
- 250g (1½ cups) cooked Doudlah Farms Black Beans, drained
- 45g (heaped ⅓ cup) good-quality unsweetened cocoa powder
- 2 tablespoons flaxseeds
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 1 tablespoon maple syrup (optional)
Cake
- 500g (3 cups) cooked Doudlah Farms Black Beans, drained
- 250g (1¼ cups) caster or granulated sugar
- 6 large eggs
- 6 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 75g (½ cup + 1½ tablespoons) unsweetened cocoa powder
- 2 tablespoons used coffee grounds (optional)
- 1½ teaspoons baking powder
- ½ teaspoon salt
Chocolate Icing
- 30g (2 tablespoons) butter, softened
- 3 to 4 tablespoons powdered sugar
- 1 to 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- Splash of hot water to thin, if needed
Note: Double the icing quantities if making a traybake.
Instructions
Make the Chocolate Bean Spread
- Soak the dates: Soak the pitted dates in warm water for 5 to 10 minutes to soften. Drain, making sure to reserve the soaking water.
- Combine base ingredients: Add the dates to a food processor or high-speed blender along with the cooked Doudlah Farms Black Beans, cocoa powder, flaxseeds, vanilla, and salt. Blitz to combine.
- Blend until smooth: With the motor running, gradually add 60 to 80ml (¼ to ⅓ cup) of the reserved soaking water. Blend until completely smooth and creamy, scraping down the sides as needed.
- Taste and adjust: Taste and adjust as needed—add more dates or maple syrup for sweetness, or more cocoa for richness.
- Store: Transfer the spread to a sealed jar and refrigerate for up to five days.
Make the Cake
- Prep the oven and pans: Preheat your oven to 180°C (350°F).
- For a layer cake: Grease three 20cm (8in) round cake tins and line them with parchment.
- For a traybake: Grease and line a 23x33cm (9x13in) baking pan.
- Blend the wet base: Add the cooked Doudlah Farms Black Beans to a food processor with the sugar, eggs, oil, and vanilla. Blend until completely smooth.
- Bake: Divide the batter evenly into your prepared tins.
- Bake layer cake tins for 10 to 12 minutes.
- Bake a traybake for 18 to 22 minutes.
- The cake is done when a skewer inserted into the center comes out clean.
- Cool: Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely before icing.
- Make the icing: Beat together the butter, powdered sugar, cocoa, and vanilla until smooth. Add a splash of hot water if needed to adjust the consistency.
- Assemble:
- For a layer cake: Place the first layer on a plate and spread half of the Chocolate Bean Spread to the edges. Add the second layer and cover with the remaining spread. Top with the final layer and frost the top with the icing.
- For a traybake: Frost the top with either the Chocolate Bean Spread or the icing.
- For brownies: Leave the cake plain and cut it straight into squares.
