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Flourless Chocolate Cake with Mascarpone Cream Frosting

That’s IT! I am on a butter cream frosting hiatus.   It’s so insanely sweet I can’t get over it – does anyone have a solution for this??!  If so please let me know.  Four cups of icing sugar in a frosting is screaming diabetes to me but it’s around that four cup mark when the texture becomes right.  I don’t know if you’re on the same page I am but it doesn’t really matter because mascarpone frostings are so very good and provide you with a similar texture and look.  Mascarpone adds such delight to so many frostings – like the mascarpone peanut butter frosting I posted about a while ago … yeah point made.

So anyways, lets get to another important matter – this cake!!!!!   HOLY GAWD it is GOOD.  Don’t judge me when I tell you this … it’s flourless … and … it’s made with … BEANS!  I know you’re thinking “Ok Sam, you’ve lost your marbles; I’m not making a bean cake…!”  To be honest I had the same reaction when a friend introduced force fed me her recipe.  It was the best chocolate cake I have ever had so obviously it had to make an appearance on the blog.   At that point a mental note was made – cakes with weird ingredients are the best cakes ever.

Flourless Chocolate Cake
Yields 2
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Ingredients
  1. 1080 mL (2 cans) unseasoned black beans (drained and rinsed)
  2. 2 tablespoons prepared coffee (not grounds, an actual coffee cup)
  3. 4 tablespoons vanilla extract
  4. 3/4 cup unsweetened cocoa powder
  5. 2 teaspoons baking powder
  6. 1 teaspoon baking soda
  7. 1/2 teaspoon salt
  8. 3/4 cup butter, softened
  9. 2 cups white sugar
  10. 10 eggs, room temperature
  11. Any type of topping you want for your cake (I used blackberries)
Instructions
  1. Preheat oven to 325°F. Coat 2 cake pans (8 inches in diameter) with butter or cooking spray so the cake doesn't stick.
  2. Puree beans in a blender with coffee and vanilla until smooth.
  3. In a small bowl, sift cocoa powder, baking powder, baking soda, and salt together.
  4. Using a stand mixer or hand mixer, mix together butter and sugar for one minute. Beat in all of the eggs for a minimum of two minutes; until the mixture is light and fluffy.
  5. Add bean mixture from blender and mix until just combined. Slowly add in the cocoa mixture and beat until the batter is very smooth.
  6. Pour batter evenly into cake pans and gently (so cake batter doesn't go flying!) hit the cake against the counter to get any air bubbles out.
  7. Bake for approximately 35-45 minutes; when you gently shake the dish, the center should not move. At this point the cakes are likely done, however, you can double check with a toothpick; insert into the middle of a cake and if it comes out clean, they are done.
  8. Let the cakes cool in their pans on a rack.
  9. Flip the cakes out onto a flat surface you can pick up again (I used a cutting board for one and the surface I was displaying the cake on for the other).
  10. Ice the top of the bottom cake and place the second take over top.
  11. Ice the top of the second cake and decorate with anything you desire (suggestions: blackberries, raspberries, nuts...).
Notes
  1. If you let them sit over night, apparently they are better... I haven't quite lasted that long yet!
Samantha Potter http://samantha-potter.com/

Mascarpone Cream Frosting
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 16 oz mascarpone
  2. 1/2 cup white sugar
  3. 1 teaspoon pure vanilla extract
  4. 4 cups heavy whipping cream
Instructions
  1. Using an electric beater or stand mixer, mix mascarpone, white sugar, and pure vanilla on high until well combined.
  2. Add the whipping cream and mix on low until everything is mixed. Turn the mixer to high and mix until stiff peaks form.
  3. Once the cake has cooled, frost the middle layer and then add the top layer and frost the top layer.
Samantha Potter http://samantha-potter.com/
  • October 16, 2014 - 2:52 am

    Mirta - Very interesting recipe, I’ll have to try it , looks delicosaReplyCancel

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