So before you go turning your nose up at a cake that has chickpeas in it, try it. It was really good. I got this cookbook for Christmas from a colleague last year and it has been pretty awesome. I made the boys make me this cake for my birthday last year (sorry I'm just getting around to posting!). It's so different but so good!
Cake
- 8 Tbsp butter, melted, divided
- 1/2 cup cocoa powder
- 15 oz can chickpeas, drained and rinsed
- 2 Tbsp hot water
- 3 eggs
- 1/2 cup sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 cup flour
- 2 Tbsp vinegar
- 8 Tbsp butter, melted
- 1/2 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/2 cup milk
- 1 tsp vanilla extract
 |
| Ignore my dirty kitchen. It was my birthday! |
In a medium mixing bowl, puree the chickpeas with the hot water and eggs using an immersion blender. When the mixture is smooth, add in the sugar, butter, salt, baking soda, vanilla, cinnamon, and cocoa. Once this is all incorporated, add in the flour. Finally, quickly stir in the vinegar just before baking. Transfer the thick batter to the baking pan and move to the oven. Bake for about 25 minutes, until a toothpick inserted into the middle of the cake comes out clean.
When the cake is done, set the pan on a cooling rack until completely cooled. In the meantime, make up the frosting. Combine the melted butter and cocoa powder until you have a thick paste. Beat the mixture, alternately adding the powdered sugar and the milk until you have a consistency you like. Add the vanilla. Once the cake is completely cool, spread the frosting over it. Decorate with candles for a special occasion.
NOTE: to make a taller cake like the one in the show, make several smaller round cakes and stack them with frosting between the layers.
Serves 8
Prep Time: 10 minutes
Total Time: 45 minutes
Recipe from Firefly, The Big Damn Cookbook by Chelsea Monroe-Cassel
No comments:
Post a Comment