oh no you didn't

The black bean dessert is back!  Oh yes I did.

Remember the time long, long ago when I made the most delicious brownies in the world?  So good, I ate them for dinner? Yes, the black bean brownies that tasted better than any brownie I'd ever had and didn't even have a hint of bean taste despite being the main ingredient.  Well now brown cow, what I have before your very eyes is tearfully-delicious, slap-your-momma, make-you-wanna-inhale-every-morsel chocolate cake.  And the star ingredient again?  Those little black beans.  

Try this.  I dare you.

Black Bean Chocolate Cake
1 can black beans, drained and rinsed (I used a 15 oz. can)
5 large eggs
1 tbs vanilla extract
1/2 tsp salt
6 tbs coconut oil (butter would also be okay)
3/4 cup sugar (Demura or Sugar in the Raw will work)
6 tbs cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1 tbs water

1. Preheat the oven to 350º and grease a 9″ cake pan.
2. Mix together the cocoa, baking powder and baking soda in a small bowl.
3. In the bowl of an electric mixer, beat the coconut oil (or you could use butter) until it’s soft and fluffy. Add 2 of the eggs and beat well after each one.
4. Put the beans, 3 of the eggs, vanilla, sugar and salt into a blender or food processor and blend/process until the mixture is smooth. Add this mixture to the coconut oil/egg concoction and mix to combine until smooth and fully incorporated.
5. Stir in the remaining dry ingredients.   Add the water and beat on high until smooth.
6. Pour the batter into the cake pan and bake for 30-35 mins. The top of the cake should be rounded and firm in the center.
7. Allow to cool.  Cut and serve with your favorite ice cream!