I don't like chocolate cake. Let me rephrase that, I didn't like chocolate cake. Every time someone chose chocolate cake for their birthday I would literally groan. It's always dry, heavy, and lacks a real chocolate flavor. Then everything changed the day my mom asked me to make this recipe. It is amazing! It is moist, rich, and literally goes with any frosting you can think of. Don't be scared off by the beans, you can't even tell they are in the cake, and they make it super moist. Trust me, once you try this delicious cake, there will be no going back.
1 pkg. (12-ounces) semi-sweet or dark chocolate chips
2 cans (15-oz. each) garbanzo beans, drained and rinsed
1-3/4 cups sugar
2 Tbs. cocoa powder
1 Tbs. lemon juice
1-1/2 tsp. baking powder
3/4 tsp. baking soda
1 tsp. vanilla
In a small bowl, melt the chocolate in the microwave for about 2 minutes, stirring frequently until smooth. In a blender, blend the beans and eggs until creamy.
Add remaining ingredients, including the melted chocolate and blend well. If your blender is not big enough, pour into a bowl to mix. Put batter into a greased and floured 9x13-inch baking pan and bake at 350 degrees for about 40-45 minutes, until a toothpick in center comes out with moist crumbs--DO NOT OVERBAKE. For cupcakes, bake for 20-25 minutes. When cool, frost with chocolate frosting.