My latest love - well it's been going on for while - is vegetables in cakes. I'm fascinated by it. It's developed into beans and pulses this week. Anything that probably shouldn't traditionally go in a cake I want to throw in. My bloglovin profile describes this blog as 'a blog for those that love butter, sugar and eggs' and I guess I should really change that because this blog is really for anyone that loves to throw anything in a cake.
Whilst I love to follow a recipe, it's what makes me a poor cook as opposed to baker, I've been getting more daring with the idea of just throwing things. Maybe I'm getting more confident but I don't want to get cocky and ruin things so I still like safety of a recipe. When I say I'm a poor cook, I mean I'm ok but I'm not one of those people who knows when something needs more salt or pepper or more garlic. It's too much for me to handle.
It sounds stupid but I never realised how much of a different field cooking is to baking until I really got into baking. It never occurred to me that you could be good at one and not the other. Some are lucky enough to be good at both. I worry I'm not adventurous enough a baker sometimes and maybe I play it safe too often but it gets expensive if you aren't confident a recipe will turn out how you want it to. I was pretty confident this one would work. I came across the original a couple of weeks ago on A Tasty Love Story. It was originally made with black beans and I figured there was no reason why chickpeas wouldn't work. Sadly I made this after I gave up chocolate for Lent so I had to trust Nick and his opinion. He assured me the cake was very nice and moist and didn't taste like chickpeas. He also said the chocolate flavour was really good and dark. He's so good with words. This cake is also really easy to make, you basically throw everything in a food processor and bung it in the oven...more detailed instructions are below though if you're anything like me and need instructions.
So, I hope you'll trust Nick's opinion and not be discouraged by the fact that I baked a cake and didn't try it. I was trying to be adventurous and, for fear of being smited (smouted?) for cheating on Lent I had to forgo actually eating the cake. I should also add this cake is dairy, wheat and gluten free!
(Recipe adapted from A Tasty Love Story)
1 400g tin of chickpeas
3 large eggs
100g light brown sugar sugar
3 heaped tablespoons cocoa powder
50g dark chocolate, chopped
1 teaspoon strong coffee in hot water
1/2 tablespoon vanilla extract
1 teaspoon bicarbonate of soda
Juice and zest of 1/2 an orange
pinch of salt
- Preheat the oven to 180 C/350 F. Grease and line a loaf tin and set aside.
- Put all the ingredients except for the chopped dark chocolate into a food processor or blender and blend until smooth.
- Pour into the loaf tin and sprinkle the dark chocolate on the top, letting it sink into the batter.
- Bake for 35 minutes. Remove from the oven and leave to cool completely before turning out and slicing.
Note: It's very moist so should keep in an airtight container for upto 5 days.