Chocolate Black Bean Cake (GF, Dairy Free) With Chocolate Ganache

 This is actually my husbands favorite chocolate cake recipe and he complains I don't make nearly enough. It's full of healthy carbs & protein, uses natural sweeteners, is GF & Dairy Free (not vegan as it has eggs & honey).

Preheat Oven to 325
Grease a 9" spring loaded cake pan with coconut oil, then dust with cocoa powder. Line bottom with parchment paper, cut to fit. This makes for easy removal.

1 Can (15oz) of Unseasoned Black Beans - rinsed well (If you don't it might taste salty, I made that oops once.)
5 Eggs
1 Teaspoon of Vanilla Extract
1/4 Teaspoon of Salt
7 Tablespoons of Cocoa Powder
1 Teaspoon of Baking Powder
1/2 Teaspoon of Baking Soda
1/2 Cup of Honey (I use Raw Honey)
3 Dates, Pitted (If you don't have dates you can use 3 Tbs of Cane Sugar)
7 Tablespoons of Melted Coconut Oil (Melted Butter or Olive Oil can be used if desired)
Add All of your ingredients into your blender, wet ingredients go in first.

Blend until Smooth.
The batter should now look and smell just like normal cake! Isn't that amazing! :)
Pour batter into pan and tap it on the counter a few time to release any air bubbles.

Bake 35 - 45 minutes (Really depends on the oven, my old oven took 45, my new oven takes 35). A toothpick inserted into the center should come out clean.
Once the pan is cool enough, remove cake from pan and let sit to cool completely before adding the ganache.

Dark Chocolate Ganache
6oz of Good Quality Dark Chocolate Chopped into small pieces (I am using a coconut chocolate today just for fun, feel free to try you're favorite flavors here.)
1/2 Cup of Almond Milk (Or any milk or milk replacement of your choice)

To make the chocolate ganache. 1st add the chocolate to a mixing bowl. Then bring the almond milk to a very low simmer, once you see the beginning of a simmer, remove the ganache from the heat & pour it over the chocolate and whisk until smooth. Let the ganache sit for 10 minutes before pouring over the cake.

This cake tastes best when chilled in the refrigerator. Don't attempt to taste it while it's warm. Don't say I didn't warn you because the texture is weird when its warm! Kind of foamy. haha

I added some shredded coconut on top to match the coconut chocolate I used in the ganache. I love topping this with fresh raspberries or strawberries too. You can also add 1 Tsp of flavored liquor to the ganache if you want more then just chocolate & you're not using a flavored chocolate. Maybe a hint of Chambord or Kahlua? :)