So it’s 10:30 in the morning and I’m so hopped up on coffee and dark chocolate ganache frosting (c’mon I had a ton of it left and a bunch of bananas on the counter–what would YOU do???) that I can barely type!
But it’s also partly due to excitement because my hunch that the garbanzo bean base to my recent post of the Apple and Garbanzo Cake would make a delicious chocolate cake too was correct! This cake came out moist and delicious! The texture is so beautiful that I can’t believe it’s made with chickpea puree and zero flour!
I will say that the smoother you make your puree the better and that taking the time to rub off the tough skins before you put them in the blender is worth it. I think this base lends itself to many different cake and muffin ideas but the key is strong flavors so that you mask any lingering chickpea flavor–which is nonexistent in both this cake and the spiced apple one. If you are only going to try one of them, go with this one as it’s both decadent and crave-worthy! Of course the chocolate ganache frosting puts it over the top! This makes one 8-inch round cake so double the recipe if you want 2 layers. The chocolate ganache recipe below makes enough for two layers already.Print
- FOR THE CAKE:
- 1 19 oz can chickpeas drained
- 4 eggs, beaten
- 1 cup granulated sugar (or sugar substitute)
- 1 tsp baking powder
- 1/2 cup premium cocoa powder
- grated rind and juice of one orange
- 1/4 cup water
- 2 Tbsp canola oil
- 1 Tbsp of cointreau (optional)
- FOR THE CHOCOLATE GANACHE:
- 1 cup heavy cream
- 5 oz bittersweet chocolate chips
- 5 oz semi-sweet chocolate chips
- FOR THE CAKE: Preheat oven to 350 degrees. Grease and line an 8 inch cake pan.
- Drain chickpeas and rub them between your fingers to loosen and remove skins. Rinse any bits of skin away and puree chickpeas in a food processor or blender with the orange juice and water (the smoother the better).
- Spoon the puree into a bowl and gently stir in the eggs, sugar, baking powder, cocoa powder, grated orange rind, oil, and cointreau (or grand marnier) if using.
- Pour cake mixture into the pan tapping on the counter lightly to remove any large air bubbles. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool before removing from the pan and turn upside down onto a serving dish. Cover with chocolate ganache and garnish with grated orange rind.
- FOR THE CHOCOLATE GANACHE: Pour cream and chocolate chips into a medium sized microwave safe bowl. Microwave for one minute. Remove and stir. Microwave for 30 seconds. Remove and stir. Microwave for 30 more seconds if necessary. Remove and stir until smooth.
- Let cool slightly before pouring over your cake.
FOR THE CHOCOLATE GANACHE:
If you’d like, you can whip it once it’s cooled to make a thicker frosting that can be applied with a knife. Be aware that the color will lighten and it will lose it’s glossy sheen if you whip it. Either way it’s delicious!