Monday, March 9, 2015

My Girl's Birthday Cake and Cupcakes

I have posted this chocolate cake recipe previously, but it is so good it is getting a second go. I also used a cream cheese frosting instead of the chocolate so there is that change. 

Decadent Chocolate Cake with Cream Cheese Frosting
(makes 1 – 9 inch cake. Double the recipe if you want two layers.)
Ingredients:
1-15 ounce can of unseasoned black beans
5 large organic eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons unsalted organic butter OR extra virgin coconut oil
3/4 cup xyliol plus 1/2 teaspoon liquid pure stevia extract
6 tablespoons unsweetened cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1 tablespoon filtered water


Preparation:
Preheat oven to 350 degrees.  grease a 9″ cake pan with coconut oil or  a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan (put a couple drops of oil so that is doesn’t curl, then grease the top of the parchment lightly.


Drain and rinse beans and shake off excess water. Place the beans, 3 of the eggs, vanilla, stevia and salt into blender. Blend on high until beans are completely liquefied. Make sure there are no chunks.  Mix together cocoa powder, baking soda, and baking powder in a small bowl. In a larger bowl, beat butter with xylitol until light and fluffy. Add the remaining two eggs, beating for one minute after each addition. 

Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water  and beat the batter on high for one minute or until smooth. Scrape batter into pan and smooth the top.
Bake for 350 degrees for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover with an overturned bowl.  (Frost immediately before serving)

 To make this cake I needed two bowls and a blender.   

Cream Cheese Frosting
(I was able to frost the cake the cupcakes and had enough frosting left to use it as a fresh fruit dipping sauce. So this could easily be cut in half, or use the full batch and you could have plenty to frost a double layer cake with a layer of frosting in the middle.)

Ingredients: 
2 – 8 ounce packages of organic cream cheese, softened 
1/2 cup plain Amasai or organic heavy whipping cream 
1 tablespoon vanilla 
1/2 cup Xylitol or spoonable stevia to taste

Directions: 

Mix all ingredients together with a hand mixer until well combined.  For a thinner consistency, add more Amasai or whipping cream.

 
 It is the perfect party cake recipe. I hope you enjoy!

Many blessings to you this fine spring like day.--Kate

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