Dessert is a true weakness of mine. I could eat it after every meal, every day. I am always trying to find ways to make desserts that are wicked in flavor and high in satisfaction but low in fat and calories. Fruit can be tasty, but it doesn’t feel sinful, you know?
I am so excited about this chocolate cake!!! I confess, when I first concocted this recipe, it was supposed to be brownies. That didn’t happen. Maybe it was all the baking powder, but it rose and became cake-like instead of fudgy.
Luckily, there was no loss! This cake is sinful! Moist, decadent and extremely chocolaty. I think the combination of dark chocolate cocoa powder and milk chocolate chunks is perfect. Let us all have a moment of silence for the 5 oz solid milk chocolate easter bunny that gave its life for my dream of a healthy but tasty cake.
Thank you Bunny!
“Chocolate Cake Surprise” is a two-fold name. “Surprise” it has black beans, pumpkin and zucchini masked inside, and “Surprise”, yes, kids, you can have another piece! No one will expect either one, once they taste it. A second bonus is that all of that fiber really satisfies. Meaning, you will have your dessert, eat it too, and not be left craving more of that empty sugar fix. A cake that can sit out on the counter and tempt you and the kids because you can have a slice whenever you want!
I served it this time with a choice of whipped cream or frozen yogurt and fresh berries. It was a huge hit. Everyone who tried it thought it was delicious. I hope you do too.
The NUTS and BOLTS
- 1 cup All-Purpose Flour
- 1/2 cup Whole Wheat Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- (1) 15 oz Can Black Beans, Drained and Rinsed
- 1 cup Organic Cane Sugar
- 1 cup Canned Pumpkin
- 1/2 cup (Special Dark) Unsweetened Cocoa Powder
- 2 large Eggs
- 2 tsp Vanilla Extract
- 1/4 cup Skim Milk
- 1 Small (6″) Zucchini
- 5 oz Milk Chocolate, Chopped
- Nuts (optional)
- 1 tsp Coarse Sea Salt
WHAT TO DO WITH IT ALL
Add all of your dry ingredients to a large mixing bowl. Take a whisk and stir thoroughly until fluffed and well combined or sift all together. Set your bowl aside.
Drain and rinse well one can of black beans and dump into the work bowl of your food processor with 1/8 cup of water. Blend beans, adding one tablespoon of water at a time, until smooth. Add your cup of cane sugar and process again for 30 – 60 seconds. Finally, add the canned pumpkin and process until totally smooth.
Remove this puree from your food processor and pour into your stand mixer fitted with the paddle attachment. Crack two eggs right into the bowl and also add your milk and vanilla. Mix on medium until well blended. Now you can add your cocoa powder. Turn the mixer back on medium and as soon as the cocoa is well incorporated, begin adding the dry ingredients a bit at a time. Turn off your mixer once everything is well mixed.
Stir the grated zucchini and milk chocolate chunks into the batter. Pour your batter into an 11″ x 9″ baking dish coated with cooking spray and spread it out with a spatula (it will be fairly thick). Sprinkle up to a teaspoon of coarse sea salt over the top before baking.
Bake in an oven pre-heated to 350 degrees for 30 to 35 minutes, until an inserted toothpick comes out mostly clean. Let cool. Cut and serve.
I have not yet tried to bake a round cake and turn it out of the pan, but if you do, let me know how it turns out. I am going to experiment with a frosting made from silken tofu and raspberry. I think it will pair wonderfully with this cake… When I have it perfected, I will be sure to share it!
The eldest knew the vegetables were in the cake and was a touch suspicious. Once she tried it, she was SOLD. 5 of 5
The Twinkies ate every bit I would let them have. They kept saying it was “‘liscious!”. 5 of 5
All the grown-ups loved it, even knowing about the veggies. 5 of 5