Wednesday, June 8, 2011

Chocolate Lentil Cake

This one is a good one!

A few years ago my mom told me about this recipe for chocolate lentil cake, my first though was "what's a lentil?"  I had always avoided beans or any bean-ish thing because I didn't like the texture and I didn't like the taste of the canned beans.  Lentils are awesome because they don't require soaking, and they cook in like 45 minutes!  I made some on Monday, but it was devoured before I could remember to take a picture!
First you need to make lentil puree.

Lentil Puree
1 Cup lentils
2 1/2 cups water

Rinse Lentils.  Cover with water in saucepan.  Bring to a boil and reduce heat.  Cover and simmer until lentils are very tender (40-45 minutes).  Drain lentils, reserving stock. 
When cool (it doesn't have to cool all the way, just enough that you can handle it without hurting yourself and it won't burn you if you get some on your skin), transfer lentils to blender or mixing bowl, whip on high speed for one to two minutes.  As puree forms, stop and scrape the side of the container.  Add some of the stock as needed and continue whipping until lentils form a smooth puree the consistency of canned pumpkin.  It can be stored in the refrigerator for a few days or frozen for later use.  Makes about 3 cups.
Puree can be substituted for pumpkin in many recipies calling for canned pumpkin.

2 cups sugar
3/4 cup oil (less if your like my husband an want to dip the cake in milk)
3 eggs
1 1/2 cups lentil puree
1 1/2 cups water
1 tsp. vanilla
2 1/2 cups flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp salt (I use just over 1/2)

Cream sugar, oil, and eggs on medium speed of mixer for two minutes.  Add lentil puree, water, and vanilla and beat on medium speed for one minute.  Mix dry dry ingredients together and add to creamed mixture.  Beat for two minutes at medium speed.  Divide batter betweent wo well-greased 9 inch round cake pans.  Bake at 350 degrees for 40-45 minutes or until cake springs back when lightly touched in middle.
Cool and frost as desired.

Cheater tips: I sometimes just put it all into one greased 9"x13" pan, only if we're going to serve it right out of the pan though.  I also am too lazy to mix the dry stuff separately, and I don't like to do extra dishes if I don't have to, so I will generally just add the dry stuff right to the batter, with the baking soda LAST because it will start the leavening process as soon as it gets wet and we want it to do that leavening IN the oven!

I love this cake because it is so moist and it's a good way of sneaking some extra health into your diet!

1 comment:

  1. I'm so glad you posted this! I remember you brought this cake to that picnic we had back in Rexburg, and I really liked it. Awesome. :)