Brown Beans Chocolate Cake

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Lagoshousewife - Brown Beans Chocolate Cake

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:

Like beans

Hate beans

Want to eat more beans

Want to get your children to eat beans

Love cake

Love chocolate cake

Love moist chocolate cake

Love delicious moist chocolate cake

Etcetera, etcetera, etcetera
This recipe is for you!

Ingredients

  • 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)

Intermission
Intermission
Intermission

Dissolve the half teaspoon of coffee in 1 tablespoon of hot water and set aside to cool

Butter and ‘cocoa’ your baking pan. (I used an 8inches square pan)

Intermission again
Intermission
Intermission
Intermission

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.

ย Blend everything together till smooth and completely mixed.

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.

Or you can press down lightly on top to check. The cake will feel bouncy.

(Remember these two checks for future cake recipes)

Leave the cake in the pan for 10 minutes, then turn out on a rack and let cool before cutting.

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 ย your children before you eat it all.

You are welcome!

9 COMMENTS

  1. Wow!!!!!!!!!!!!!!!!!!!!!!!!!
    You deserve a standing ovation for this. I’m sooooo impressed.
    All the ingredients are healthy but for those of us on keto/any other kind of diet, sugar isn’t an option.
    Asides that, i personally choose to stay away from ‘healthy’ sweeteners cuz God jus delivered me from sugar addiction (phew!) so any modifications or suggestions please?

    • Thank you!
      Unfortunately I have not tried any other sweetener with this recipe so I can’t advise what you can use as substitute right now.
      I’ll have to look into that and see what will work.

  2. haba LHW, do you want my intestines to fall out? Even the worms in my bele are beginning to complain….as if the delicious recipes were not taunting enough, you decided to add Beans chocolate cake to it? not fair o……
    also, for those of us without an oven….and those of us wey no sabi bake, how will i try this cake now? **salivating seriously**

  3. Wow! Wow!! Wow!!!
    First of all, I had no idea you had a website, just saw it this evening. 2nd of all Wow!!!!!!!! Chocolate cake with Beans. I raise hand for you ma.

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