Seriously Sneaky Chocolate Cake

overhead view of chocolate cake

Photo by Johnny Miller

This crazily delicious cake gets its moistness from black beans...and there's sweet potato in the frosting.
Makes 9



  1. 1 of 3 Heat oven to 350 degrees . 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.
  2. 2 of 3 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.
  3. 3 of 3 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.


  1. 1 of 1 Bake 1 medium sweet potato (about 8 oz) at 375 degrees 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 Information for Seriously Sneaky Chocolate Cake
Servings Per Recipe: 9
Per Serving: 36 g sugar, 8 g pro., 360 mg sodium, 15 g Fat, total, 4 g sat. fat, 53 g carb., 7 g fiber, 357 kcal cal.