420 g canned kidney beans drained
1 tbs coffee (liquid)
1 tbs vanilla extract
70 g cocoa powder unsweetened
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
125 g butter
5 egg
180 g sugar
Method
- STEP 1 In a food processor, puree the beans, water/coffee, 1 egg and vanilla until smooth. Set aside.
- STEP 2 Combine butter and sugar in a food processor or using an electric beater, until pale and fluffy.
- STEP 3 Add the remaining eggs one at a time, processing or beating well after each addition.
- STEP 4 Add bean mixture and process or beat until combined.
- STEP 5 Add sifted cocoa powder, baking powder, baking soda and salt and mix well.
- STEP 6 Pour batter into a 22 cm greased round or ring pan and bake for approximately 35 minutes at 180C. The cake will spring back when touched and skewer will come out clean when cooked.
Note: this took much longer than 35 minutes - probably 50 altogether. The cake rises quite high in the oven but then collapses. Very chocolatey!
