Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
High-Protein Black Bean Chocolate Cake
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- Level: Easy
- Total: 1 hr 40 min (includes cooling time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 381
- Total Fat
- 16 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 145 milligrams
- Sodium
- 449 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 4 grams
- Sugar
- 32 grams
- Protein
- 18 grams
This rich and surprisingly healthy chocolate cake is packed with protein from the cake batter to the frosting. Plenty of dark chocolate, cocoa powder and espresso powder amp up the deep chocolate flavor of the flourless chocolate cake, while puréed black beans add a protein boost. The thick and luscious frosting is made with more dark chocolate and cocoa powder, plus protein-rich Greek yogurt and chocolate whey protein powder. The result is a delicious dessert with 18 grams of protein per serving.
- Level: Easy
- Total: 1 hr 40 min (includes cooling time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 381
- Total Fat
- 16 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 145 milligrams
- Sodium
- 449 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 4 grams
- Sugar
- 32 grams
- Protein
- 18 grams
Ingredients
Cake:
Frosting:
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Directions
- For the cake: Position a rack in the middle of the oven and preheat to 350 degrees F. Grease an 8-inch round cake pan with cooking spray and line with parchment.
- Microwave the butter and dark chocolate in a microwave-safe bowl in 20-second increments, stirring in between each, until melted and smooth, 1 1/2 to 2 minutes. Set aside to cool.
- Process the beans, brown sugar and eggs in a food processor until completely smooth, about 1 minute. Pulse in the chocolate butter and vanilla until smooth. Blend in the cocoa powder, baking powder, baking soda, espresso powder and salt until smooth.
- Pour the batter into the prepared pan and bake until a toothpick inserted in the middle comes out with some moist crumbs, 30 to 35 minutes. Let cool for 10 minutes, then run a thin knife around the edges, flip the cake onto a cooling rack, remove the parchment circle and let cool completely.
- For the frosting: Whisk the chocolate protein powder, confectioners' sugar and cocoa powder in a medium bowl until combined. Whisk the yogurt, whole milk and vanilla extract in large bowl until smooth. Whisk the dry ingredients into the yogurt mixture until smooth. Adjust the thickness with more milk, 1 teaspoon at a time, until the consistency of pudding. Spread the frosting over the cake, creating swirls on top.
