The fireman said this is one of the best chocolate cake's he's ever had. It did not last long in the house.
It's so moist and delicious.
It's total craziness. It's so good you can't stay out of it. I literally ate half the batch the first night. Then, my parents came over and between them and the fireman and I, we polished it off.
Although, when you're opening up your garbanzo beans, it's important that you use the star pattern to open them.
Pour into a greased 8x8 pan.
Because there is very little flour in this cake and very little sugar, the carb count is low, too. The garbanzo beans have fiber, which is good for you and gives them a lower carb count.
If you want a frosting on this cake, you could just add more chocolate chips right when you pull it out of the oven and let it sit on the hot cake for 2-3 minutes, then use your knife to smooth it across the top. Easy!
I really couldn't get over how moist it was. It doesn't have a deep dark chocolate flavor, you could use more cocoa powder or dark cocoa powder if you really need that, but it has a really great chocolatey flavor. The instant coffee gives a little extra depth to it, but you could leave it out if you don't like coffee flavoring.
It also has a really tender crumb.
Garbanzo Bean Chocolate Cake
1 16oz can garbanzo beans (chickpeas) rinsed
3 Tbl vegetable oil
1 tsp vanilla extract
1/4 cup flour
4 Tbl cocoa powder
2/3 cup white sugar ( I used 1/3 cup white sugar, 1/3 cup baking sweetener)
1 tsp instant coffee (optional)
1/4 cup chocolate chips to sprinkle on top
Mix all ingredients, except chocolate chips in a blender until smooth. Pour out into a greased 8x8 pan, top with chocolate chips and bake at 350 for 25-30 minutes.
For frosting, after poured in pan, don't top with chocolate chips before baking. After the cake is baked, pull it out, immediately sprinkle the top with 1/2 cup of chocolate chips, let sit 2-3 minutes for the chips to melt and spread using a knife across the top.