school days | + healthy chocolate cake recipe

Sunday night found me in the kitchen, therapeutic baking to ready myself for the next morning, when my tiniest baby would start school with her big brother and sister. 
I may have cut myself a big chunk for breakfast, and blamed it for the lump in my throat and watering eyes. 
The week, however, was off to an exciting start, and Amie has loved finally being in a classroom of her own, after faithfully walking her siblings to school for her entire life. 
And I may have even enjoyed those few quiet hours I had to myself, just a little bit.

This cake helped fill back-to-school tummies and is a perfect protein-packed lunchbox treat.
I baked another this afternoon, and it didn’t last long (I did sneak a few pieces away for tomorrows lunch boxes, before the rest was devoured).

The recipe is quick and easy, originally found here with great reviews, and I’ve made a few changes to suit our taste. It is a rich, moist and surprisingly light cake that is almost guilt free, save for the small amount (just under half a cup, and a sprinkling on top) of sugar.
It is a thermomix recipe, but it could be easily adapted to puree the beans in a blender or other food processor, beating butter, eggs and sugar with a mixer.

MAGIC BEAN CHOCOLATE CAKE 

420g can red kidney beans drained and rinsed thoroughly
5 eggs
1 tbsp vanilla extract
125g butter
100g raw sugar
50g cacao or cocoa powder
1 tsp baking powder
1/2 tsp bicarb soda
icing sugar to serve (optional)

Puree the kidney beans with 1 tablespoon of water and 1 of the eggs. I do this on speed 7, for about 6 seconds, scrape the sides and blitz again. I do this quite a few times to make sure it’s smooth enough that my kids won’t detect the beans! Set the bean mix aside, and without washing the bowl mix the butter and sugar on speed 5 for about 30 seconds. 
Add the remaining 4 eggs and mix 20 seconds speed 4.
Add the bean mixture and remaining ingredients and mix on speed 4 or 5 until combined.
Pour into a well greased bundt tin or muffin tray, and bake at 180C until a skewer comes out clean. (It takes my oven about 40-45 minutes, and would be less for muffins)
Let it cool almost completely before trying to remove it. 
Sprinkle a tiny bit of icing sugar over the top – because kids eat with their eyes, and it looks amazing 😉

Enjoy!

x

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