All ye beans lovers, come o.
I don’t like beans!
I love moinmoin, akara, ekuru, gbegiri (not the watery ibadan gbegiri you all know o. Don’t worry, I’ll teach you how to cook my village gbegiri soon) but normal cooked beans? Mba. Not even Ewa Agoyin.
I eat beans though. I just don’t like it.
But for Le Hub, beans and fried plantain, aka combo of laive is his favourite food.
Yes, I know. I have that ‘luck’.
Anyway. In this our carb heavy country, beans offers a perfect protein balance to our meals so I’m forever looking for ways to add beans to our meals.
My 3year old is like Mummy. He doesn’t like beans. He takes it further though. He doesn’t like akara again (he did before). He doesn’t like ekuru. He also doesn’t like gbegiri. Hian! The boy sure takes this ‘exceeding your parents’ prayers pretty seriously.
Thankfully though he loooves moinmoin. Blessed relief! Still not enough for me though.
So trust me to come up with ways to get him to eat more beans. And if I also get to eat more beans in the process, hey, I term that a win-win-win solution.
Enter this absurdly delicious moist chocolate cake made with beans!
No, you are not hearing things. Cross my heart! It really is made with beans.
So, if you:
Want to eat more beans
Want to get your children to eat beans
Love chocolate cake
Love moist chocolate cake
Love delicious moist chocolate cake
Etcetera, etcetera, etcetera
This recipe is for you!
- 2 cups brown beans (I used oloyin)
- 1/2 cup cocoa
- 1 cup sugar
- 4 eggs
- 1/4 cup vegetable oil
- 1/2 teaspoon coffee (I used regular Nescafe) dissolved in 1 tablespoon hot water
- 1/4 cup evaporated milk (I used the small hollandia)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract (the quality matters)
- 1/2 teaspoon salt
Method Of Preparation
Cook the beans.
Incase you don’t know how to cook beans, let me give you the steps I followed:
– put water inside pot and put on fire to boil. Lots of water, enough to cover the beans and then some more. Don’t worry, you’ll drain any excess water before using the beans.
– Pick the beans ‘finickily’. No stone or chaff must remain.
– Rinse the beans. Don’t peel, just a quick rinse.
– Pour the beans into the boiling water. Don’t add anything o. Just the beans. Cover and let cook.
We will now have intermission while the beans cooks (even if you are using pressure cooker, you will still ‘intermissionize’ small, so no shakara for the rest of us)
Pressure cooker users can start shakara now and move on to the next step while the rest of us repeat intermission as needed. (Mtscheeeew!)
Once beans is soft to ‘mushy level’, drain in a colander aka sieve alias ‘ase’. Make sure all the water drains patapata. Let the beans cool down (I put mine in the freezer for a few minutes to hasten the cooling)
Pour the beans into a blender jug/food processor and blend the living daylights out of it till it is completely smooth. No single lump. If it is too thick for your blender, pour in the milk and/or oil at this stage. Sha make sure the beans is well blended.
Toss in all the remaining ingredients – cocoa, sugar, baking powder, baking soda, eggs, salt, vanilla, coffee, milk and oil (if you didn’t use them before)
I added something that is not in the ingredient list – half teaspoon of chili pepper. It’s completely optional but if you have ever tasted my chili cakes (you can order. You need to order. Please order. Tenkiu) you will understand.
Put the baking pan in the preheated oven and bake for 30mins or till done. You can stick a knife or skewer inside the middle to check. They will come out clean if baked.
(Remember these two checks for future cake recipes)
This is the kind of cake that tastes even better if allowed to rest overnight before eating. Just wrap it up once cool and leave till the following day.
Now, go give your children before you eat it all.
You are welcome!