Black bean chocolate cake with tofu mousse filling

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 263.8
  • Total Fat: 17.6 g
  • Cholesterol: 153.1 mg
  • Sodium: 206.0 mg
  • Total Carbs: 18.6 g
  • Dietary Fiber: 8.1 g
  • Protein: 15.0 g

View full nutritional breakdown of Black bean chocolate cake with tofu mousse filling calories by ingredient
Submitted by:

Introduction

Super moist, super chocolatey black bean chocolate cake with fudgy tofu mousse filling. Dairy-free, gluten-free, vegetarian. Super moist, super chocolatey black bean chocolate cake with fudgy tofu mousse filling. Dairy-free, gluten-free, vegetarian.
Number of Servings: 8

Ingredients

    Cake:

    1-15 ounce can of unseasoned black beans
    5 large eggs
    1 Tablespoon pure vanilla extract
    1/2 teaspoon sea salt
    6 Tablespoons Benecol Light
    2 teaspoons liquid stevia extract
    6 Tablespoons unsweetened cocoa powder
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1 Tablespoon black coffee

    Mousse:

    16 ounces lite silken tofu
    8 ounces unsweetened baker's chocolate
    1 Tablespoon black coffee
    1 teaspoon pure vanilla extract
    1 teaspoon unsweetened cocoa powder
    2 teaspoons liquid stevia extract

Directions

Cake:

Preheat oven to 325 degrees Fahrenheit. Grease a 9" cake pan. 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, then spray the parchment lightly.

Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder. Beat butter until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and coffee, and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.

Bake 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 cake cool completely before assembling.

Mousse:

Melt baking chocolate and blend all ingredients in a food processor or blender.

Assembling the cake:

Cut cake into 2 even layers. Spoon and spread mousse onto bottom layer, add top layer of cake. For best flavor and texture, cover and refrigerate overnight.

Serving Size: 8 slices

Rate This Recipe