Protein punch

When I came across a recipe in the Sydney Morning Herald’s Good Food section that used a tin of red kidney beans to produce a gluten-free chocolate cake, to say I was dubious is an understatement. Curiosity got the better of me however, so I decided to give it a try. I shared my experiment with my family, because I knew I would be guaranteed an honest opinion – my brother is never one to hold back with his reaction. I doubled the original recipe and split the mix among three cake tins to create a triple layer cake The result was a success, a fudge cake that I smothered in dark chocolate icing with white chocolate cream between the layers. I didn’t tell everyone about my secret ingredient, and everyone was genuinely surprised when I revealed the details. A great way to sneak in extra protein for kids or vegetarians, and of course, a perfect recipe to cater for those that are gluten-free. Feel free to decorate.

Tip: make sure the cocoa powder is gluten-free if you are catering for those that are intolerant.

What I was cooking this time last year: Zucchini Fritters

Chocolate Fudge Cake

* The basic cake recipe ingredients list is taken from a recipe by Debbie Skelton that appeared in the Sydney Morning Herald’s Good Food section on 7 August 2013.

Ingredients:

Cake

  • 2 x 420g tins of red kidney beans, drained
  • 2 tablespoons espresso coffee
  • 2 tablespoons vanilla paste
  • 10 eggs, at room temperature
  • 250g softened butter, plus extra to grease your cake tins
  • 320g sugar
  • 140g cocoa powder
  • 1/2 teaspoon salt flakes
  • 2 teaspoons gluten free-baking powder
  • 1 teaspoon baking soda

White Chocolate Cream

  • 100g white chocolate
  • 300mls cream
  • 1/2 tin condensed milk (approx 200mls)

Dark Chocolate Ganache Icing

  • 220g dark chocolate
  • 300mls cream
  • 1/2 tin condensed milk (approx 200mls)

Method:

Cake

  • Turn the oven on to 180°C.

DSC07372

  • In a food processor, purée the kidney beans, coffee, vanilla and two eggs until smooth.

Red kidney beans eggs

  • Add the butter and sugar and process until smooth.

Butter and sugar

  • Add the remaining eggs, two at a time, processing until smooth.
  • Add the cocoa powder, baking powder, baking soda and salt and process until smooth.
  • Cut grease-proof paper to size to fit the bottom of three cake tins.
  • Grease the three cake tins and line the bottoms with the grease-proof paper discs.
  • Divide the cake mixture between the three cake tins and smooth out to encourage them to cook evenly.

Chocolate cake batter

  • Cook in the oven for approximately 30 minutes or until a skewer inserted into the cake comes out clean.
  • Remove the cakes from the oven once cooked and allow to cool in their tins.

White Chocolate Cream

  • To make the white chocolate cream, add the white chocolate, cream and condensed milk to a large bowl.
  • Suspend the bowl over a saucepan of hot water and gently heat until the chocolate is melted and everything is combined. Allow the chocolate ganache to chill completely in the fridge.
  • Once the white chocolate mixture has chilled, beat the cream until thick.

White chocolate cream

Chocolate Ganache Icing

  • To make the chocolate ganache icing, add the dark chocolate, cream and condensed milk to a large bowl.
  • Suspend the bowl over a saucepan of hot water and gently heat until the chocolate is melted and everything is combined. Allow the chocolate ganache to cool to room temperature.

Assembly

  • To assemble, place one cake on your serving plate.
  • Top with half of the white chocolate cream, and spread the cream across the top of the cake.
  • Add the next cake on top of the white chocolate cream layer.
  • Add the remaining white chocolate cream, and spread the cream across the top of the cake.

Tripple layer chocolate cake cream

  • Add the final cake to the top of the second layer of cream.
  • Top the layered cake with dark chocolate ganache icing, and spread to cover the top and sides of the cake.

Chocolate cake assembly

  • Allow to chill in the fridge until ready to serve. Enjoy.

Chocolate mud cake

What is your favourite chocolate cake recipe? Has this post inspired any new ideas?

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2 Comments

Filed under Baking, Cake, Chocolate, Recipes, Sweet, Vegetarian

2 responses to “Protein punch

  1. Abbi

    Definitely going to try this out!

  2. I have seen brownie recipes using beans and wondered what they would be like, shall have to try this! Thanks for sharing

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