Chocolate Fudge Brownie Cake

This recipe has been a couple of months in the making and has become a definite favourite in my household. It's super healthy but I try to reserve it for special occasions because it is a dessert after all.  It's also super simple to prepare if you have a food processor and absolutely delicious! I've made it a number of times when we've had company and I even made it for Easter - it's that good! There's only one problem as I see it when it comes to this recipe ... it's hard to resist. As I took pictures of the cake for this blog post I was determined to not have a piece  (as I've been experimenting with my diet and reducing my carb intake). But alas I couldn't resist the temptation and I ate heavenly slice of this deliciousness, with no regrets I might add ;).

So the ingredients used in this recipe are simple and probably found in most pantries. The main ingredients include black beans, dates and oat flour to hold it all together. The cake is gluten free, plant based and healthy as a brownie cake can get!

To make this cake you'll need a good quality food processor. I've had mine since I first got married 15+ years ago and it's still alive and kicking. Besides my blender, it's my favourite small appliance in my kitchen. When investing in small appliances that you'll have around for a long time, it's best to take your time and spend the money on a high quality appliance.

Begin making this recipe by combining all the dry ingredients.  If you're using rolled oats, place oats into the food processor and pulse until flour like texture. Add to the oat mixture all dry ingredients including cacoa powder and baking powder, but excluding coconut sugar. Pulse until incorporated for approximately 30 seconds. Place into a bowl and set aside.

Next, you'll want to blend all the wet ingredients.  Place black beans in food processor and pulse 3-4 times just to break it up. Add coconut sugar, and all wet ingredients including dates, pear puree or apple sauce, hot water, coconut oil, vanilla and pulse until smooth. Here's a tip for the dates, if they're super soft, then you can skip this step, but if they're hard you can soak the dates in the hot water required in the recipe and soak them for 5-10 minutes until they soften.  Add dry ingredients to black bean mixture and pulse until fully incorporated. Stir in the chocolate chips.

Line the bottom of a 9 inch spring for pan with parchment paper and lightly grease the sides with coconut oil. Place in 350 preheated oven and bake for approximately 30-40 minutes or until toothpick comes out clean. Remove from the pan and allow to cool on a wire rack.

I love so many things about this recipe but my favourite part has to be the chocolate ganache frosting. I'm salivating as I think of the yumminess of this frosting - it's seriously so good and so simple to prepare!

To make the ganache you'll need dark chocolate chips and coconut cream.  Coconut cream is essentially the white fatty part of canned coconut.  Simply scoop out the white coconut cream and discard the liquid remaining at the bottom.  Place coconut cream in a sauce pan and melt over low heat. Once melted, remove from heat and stir in dark chocolate chips until the chocolate has completely melted. Allow to cool to room temperature before spreading it on the cake. You can enjoy this cake immediately or chill in the fridge overnight. I find that I prefer the chilled cake as the flavours come together and the cake becomes even more chewy, but serving fresh is great as well.

Hope you enjoy this as much as we do!

xx

Lara

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Chocolate Fudge Brownie Cake

Yield: 10

Author: Lara

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

A healthy treat that is so decadent and simply delicious! A great mid-week treat that will satisfy your chocolate craving but also good enough to serve to your special dinner guests.

Ingredients

• Brownie
• 1 cup of rolled oats or oat flour
• 2/3 cup of coconut sugar
• 1/2 cup cacao powder
• 1 tbsp baking powder
• 3 cups of cooked black beans
• 1 cup softened dates
• 1/2 cup of pureed pear or apple sauce
• 1/2 cup hot water
• 3 tbsp organic cold pressed coconut oil
• 2 tsp vanilla
• 1/3 - 1/2 cup dark chocolate chips (optional)
• Chocolate Ganache
• 3/4 cup of dark chocolate chips
• 1/2 cup coconut cream

Instructions

1. Preheat over to 350°C
2. In a food processor place oats and pulse until flour like texture. Add to the oat mixture all dry ingredients including cacoa powder and baking powder, but excluding coconut sugar. Pulse until incorporated for approximately 30 seconds. Place into a bowl and set aside.
3. Place black beans in food processor and pulse 3-4 times just to break it up. Add coconut sugar, and all wet ingredients including dates, pear puree or apple sauce, hot water, coconut oil, vanilla and pulse until smooth. Add dry ingredients to black bean mixture and pulse until fully incorporated. Stir in the chocolate chips.
4. Line a 9 inch spring for pan with parchment paper and lightly grease with coconut oil.
5. Place in preheated oven and bake for approximately 30-40 minutes or until toothpick comes out clean.
6. Remove from the pan and allow to cool on a wire rack.
7. Chocolate Ganache
8. Place coconut cream in a sauce pan and melt over low/medium heat. Once melted, remove from heat and stir in dark chocolate chips until the chocolate has completely melted. Allow to cool to room temperature before spreading it on the cake.
9. Serve immediately or chill in the fridge overnight. I find that I prefer the chilled cake as the flavours come together and the cake becomes even more chewy, but serving fresh is fine as well.

Notes:

Here's a tip for the dates, if they're super soft, then you can skip this step, but if they're hard you can soak the dates in the hot water required in the recipe and soak them for 5-10 minutes until they soften.

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