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1 Magic bean chocolate cake variation

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Magic bean chocolate cake variation

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Ingredients

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cake mix

  • 200 grams dark chocolate, 50%-72% cocoa
  • 180 grams sugar/rapadura
  • 420 grams Canellini Beans, canned, drained and rinsed
  • 1 tablespoon coffee or water, optional
  • 1 tablespoon Vanilla Essence/Extract
  • 1 heaped tablespoon cocoa powder
  • 1 teaspoon GF baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 120 grams oil, e.g macadamia nut or coconut
  • 5 eggs, large
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Recipe's preparation

    Method

  1. Grease and line 20cm tin. Preheat oven to 170 C

    1.  Break up chocolate into TM bowl and grate 5 sec Speed 8, set aside

    2.Add sugar and mill 3 sec Speed 9

    3. Add drained beans and water/coffee (if using), puree 20-30 sec, Speed 5. Scrape down sides of bowl.

    4. Add all other ingredients including grated chocolate

    5. Blend 20 sec, Speed 5-6

    6. Pour mixture into the tin (it is quite runny)

    7. Bake 30-40 mins until cooked

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Tip

This can be dairy free if the chocolate you choose is dairy free e.g Whittaker's dark and you use oil.

I have also made this cake with dextrose instead of sugar by adding another 20-50g of dextrose if you like it to taste a little sweet.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Best birthday cake I've ever

    Submitted by Worthy Thermy on 19. June 2014 - 13:18.

    Best birthday cake I've ever had - thanks Peta xx

    Thermy Beginner

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  • I made these just with 100g

    Submitted by Robo's on 6. November 2013 - 12:22.

    I made these just with 100g of sugar and ricebran ran oil, reduced the cocoa to 50g, they were still YUM, thank you 

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