A great brunch makes any day brighter. Hosting a brunch is a casual way to get friends, family, or even clients together.
I always like to serve something fun and unexpected when cooking for guests. For this brunch it’s a Secret Ingredient Chocolate Cake. What’s the secret? Black beans! Trust me, you won’t taste the black beans, but you will feel like you’re spoiling yourself with a decadent morning treat. Without the guilt and sugar crash regular chocolate cake gives you, this extremely high protein and rich in fiber cake will surprise even the pickiest dessert lovers!
This spread was for one of my client's brunch meetings. In addition to the cake, I served: a platter of dried fruit, a plate of smoked wild Scottish salmon garnished with sliced lemons, red onions and capers, sliced whole grain bread, a bowl of berries dressed with a little lime juice and a touch of honey, and a bowl of roasted mixed nuts.
Whomever you choose to serve it to, this brunch will guarantee a happy and energy-filled day ahead.
SECRET INGREDIENT CHOCOLATE CAKE
for the cake-
- 2 15-ounce cans low sodium black beans
- 2 large whole eggs
- 6 large egg whites
- Pinch of salt
- 3/4 cup honey
- 2 teaspoons vanilla
- 3/4 cup coconut oil
- A few drops of water (as needed to blend)
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Olive oil spray
- 1/4 cup melted coconut oil
- 1/2 cup honey
- 1 cup tablespoons unsweetened cocoa powder
- 3 tablespoons non-fat plain Greek yogurt
- 2 teaspoons pure vanilla extract
- 5 tablespoons shredded unsweetened coconut
Preheat oven to 325 degrees Fahrenheit.
Line two 9-inch round baking pans with parchment paper, and spray with olive oil spray. Set aside.
In a high-powered blender add the beans, eggs, salt, honey, vanilla, coconut oil and water. In a small bowl whisk the cocoa powder, baking powder and baking soda and carefully add to the blender. Mix gently with a spatula before turning the blender back on. Blend until well mixed, about 2 minutes.
Pour the batter into the two baking pans. Tap the pans lightly on the countertop to prevent air bubbles.
Bake for 40-45 minutes until cake tester comes out clean. Let the cakes cool for 15 minutes in their pans. Carefully flip the cakes out of the their pans, and place on a cooling rack. Cool for another 15 minutes before icing.
While the cakes are baking, prepare the icing.
Mix the coconut oil and honey in a medium size bowl. Slowly stir in the cocoa powder, vanilla, and salt. Mix in the Greek yogurt until smooth. Lastly, add in the shredded coconut.
Use half of the icing to ice the top of one cake. Place the other cake on top of the first, and ice the top of the second cake. Cover the top of the cake with shredded coconut.
Slice and serve!