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.