This crazily delicious cake gets its moistness from black beans...and there's sweet potato in the frosting.




  • Heat oven to 350°. Coat a 9-inch square baking pan with cooking spray. Line bottom with parchment; coat with more spray. Whisk flour, cocoa powder, baking powder and baking soda.

  • In food processor, combine beans, sugar, vanilla and salt. Process until smooth and blended. Add eggs, veg oil and 1/3 cup warm water. Process until smooth. Add flour mixture and process until blended.

  • Pour into pan and bake 35 min or until cake springs back when pressed. Cool 10 min, then run a thin knife between pan and cake. Flip cake over; remove parchment and cool completely. Frost cake with Ganache.


  • Bake 1 medium sweet potato (about 8 oz) at 375° for 45 min to 1 hr. Cool 10 min, then slice in half. Scoop out flesh (you'll need 1 cup) and place in food processor. Process until smooth. Add 1 cup chocolate chips (milk, semisweet or bittersweet) and process until smooth, scraping sides occasionally; the warm sweet potato puree will melt the chocolate. Cool 10 min, then spread on cake. Makes 1 1/2 cups.

Nutrition Facts

357 calories; 15 g total fat; 360 mg sodium. 53 g carbohydrates; 8 g protein;