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In a food processor, puree the beans, water/coffee, 1 egg and vanilla until smooth. Set aside. Combine butter and sugar in a food processor or using an electric beater, until pale and fluffy. Add the remaining eggs one at a time, processing or beating well after each addition. Add bean mixture and process or beat until combined.
Place all ingredients, except the butter, into a bowl. Pour in melted butter and beat with electric beater on high for 3 minutes. Pour mixture into a prepared tin and bake at 180C until a skewer inserted into the centre comes out clean. View all notes.
Delicious egg-free and dairy-free chocolate cake using basic pantry staples.
Moist chocolate cake that lasts a long time and freezes really well.
Method. Preheat oven to 150C. Cake: Heat butter, sugar, chocolate and water in a saucepan and stir over low heat until well combined. Sift both flours together and blend into chocolate mixture. Stir in eggs, sour cream and vanilla. Pour the mixture into a deep 20cm pan and cook for approximately 1-2 hours depending on your oven.
This simple chocolate cake recipe will take you back in time! Made with condensed milk and a decadent chocolate icing, this cake will be your new afternoon tea favourite.
Mix all ingredients together with a whisk or fork until smooth. Pour mixture into a greased and lined cake tin. Bake at 180C until a skewer comes out clean. Let cake sit for 5-10 minutes until turning out onto a wire rack to cool. View all notes.
This entire chocolate cake can be blitz in the food processor making it super easy to prepare.
Make this moreish gluten-free chocolate cake when you have visitors pop around. They won't even know the difference!
These cakes were made for a World's Greatest Shave event. It makes a simple chocolate cake, which can be decorated however you would like.
