Chef Buck here and check it
out we're making a chocolate cake yeah
that's right underneath all this
frosting is a delicious chocolate cake
made out of beans what that's right
got Bonzo beans we got two cans rinsed
and drained and we're going to transform
it into a tasty cake I got four eggs
took them out of the fridge you know let
them sit for a little bit to knock the
chill off and then we're going to take
our beans and we're going to take our
eggs throw them in a food processor and
blend them up if you've got a rich
person's giant deluxe food processor you
can do it all at once you know I have to
do it in two batches I'm working you
know with thrift store material but no
matter how you do it
you know when you're all finito it's
going to end up looking like baby food
but that's alright because we're going
to fix that although it's going to take
a little bit of work we're going to
throw in some baking powder and some
sugar and we're going to stir that up
you know
smooth it all out it's going to get all
silky and luxurious and now it's going
to look like rich babies baby food but
we're not done yet we're going to take a
baking dish about the size of your human
head and butter that up you know make
sure and butter it well get it all
around the crevices and cracks and the
edges of your dish and make sure along
the sides too cuz you know if you butter
it up nicely then later your cakes going
to fall out with no problem we want to
go ahead and melt our chocolate you know
we got to improvise double boiler system
here I got a pan of hot water and I put
another little rinky-dink pan in it you
know bring the water up to a bubble then
we're going to throw in our chocolate
and some butter and stir that around
till the chocolate chips start to melt
and get nice and smooth now if your
chocolate wants to freeze up you know
where it isn't smooth enough just
throwing some more butter
you know I throw it in a tablespoon at a
time I probably ended up putting in two
or three tablespoons of butter but when
it gets smooth and melted just go ahead
and roll it out you know spoon it out
into your bean mixture and stir it
around you know and then it's going to
turn into this rich deep chocolaty pool
that you're going to want to Diamond
this is like the river in a in Charlie's
Chocolate Factory except it's more like
a lake but we're going to take this and
we're going to add a little bit of
vanilla extract to it which you don't
have to do you know if you want to be a
cheapskate you know you don't have to
you know if you don't put the vanilla
extract it's not going to be end of the
world but I like that flavor I like to
add in some dried fruit you know these
are dried cherries but dried cranberries
work very well as well and these are
almond slivers but put in pecans walnuts
whatever kind of nuts you like but
adding some dried fruit and walnuts will
add a great texture to your cake so
spoon it out into your buttered baking
dish and then we're going to slide it in
the oven and we're going to let it bake
away at 350 degrees Fahrenheit you know
for about 40 to 45 minutes depending on
your oven now after about 45 minutes
boom we're going to take out of the oven
and you're going to know it's done
because all you have to do is slide a
toothpick or knife in there and pull it
out and if it comes out clean you know
doesn't have any batter sticking to it
then you know your cake is finito but
you don't want to mess with the cake
we're going to leave it alone let it sit
for about 10 or 15 minutes let it firm
up you know because if you fool with it
right now might break apart you know
because it's it's kind of soft you know
you want it to get its act together and
then after about 15 minutes run a knife
along the edges of your baking dish and
if you buttered it up correctly then you
can just kind of flip it over onto a
cooling rack
you know it'll come right out boom and
there you have it you know we're going
to leave it alone again for another 10
to 15 minutes and let it cool off some
more see it's steaming
you know you wanted to let it cool down
before you fool with it and then at this
point you know we can we can manhandle
it see how well it sticks together of
course I can still bust up you know if
you mock up you know and break it that's
okay it's still going to taste the same
you know but ideally you want it looking
nice and pretty like this and you can go
ahead and frost it right now do whatever
the hell you want with it but see camera
girl and I have different philosophies
you know I like it with frosting on him
but camera girl she doesn't like
frosting so I'm going to split it in
half
and do different things with different
pieces you know camera girl likes it
just with powdered sugar you know you
can eat it just like a brownie you can
eat it plain you know she likes it with
powdered sugar and a little bit of
raspberry Sun powder you know and that's
nice it's SuperDuper awesome like that
but you know I like to try different
things so I thought I'd go with the pork
and beans you know because it's a bean
cake right so I thought well what could
be better on a bean cake than beans you
know sounded like a great idea to me but
really you know kind of didn't work out
but I you know I thought well
psychologically maybe it just needs a
raspberry maybe that would get me over
the hump but that didn't work out either
so I had to go with a traditional cream
cheese frosting we take a little
softened cream cheese softened butter
boom again with the vanilla extract and
then just a hand blender go ahead and
start to work it together and then we're
going to add in some sugar slowly you
know I got about two cups of powdered
sugar here but you're going to add a
little more or less depending on your
taste and and how thick you want your
frosting to be but gradually add the
powdered sugar in there if you throw it
all in at once you know and then start
up your machine boom it's gonna it's
going to create this giant cloud of
powdered sugar with that will surround
your head and that's fixed e8u in a
sugary death you know so just add it
piecemeal at a time if it's too thick
you know if your frosting stick in the
knee like add a little bit of milk or
half and half you know just the
tablespoon at a time if your frosting is
too thick thin it with milk if it's too
thin just add a little bit more sugar
you know but once it gets to the
consistency that you like then that's it
you know you can go ahead and and throw
it on your cake you know spoon it on
there smooth it out you know turn it
into this lovely white Christmas cake
and then that's it you know it's going
to look not as gorgeous at first but you
can clean it up dress it up throw some
berries on there for color and now you
know boom you can enter it into a beauty
contest if you want ah
look how amazing
that's fit for royalty now me and camera
girl we have already eaten the other
half of this amber girl you had it with
the what did you have it you did your
your raspberries and your powdered sugar
and you had a little bit of the frosting
that I had leftover
normally you don't do the frosting I
like the cake with just the I know you
sugar you know big on the frosting but
this frosting is awesome it really is
amazing yeah that's good
boom that's so good man but is decadent
super decadent
people are gonna be like why don't you
cut a slice out there why you eat me why
you eat the whole thing look at you see
you start eating it and you can't stop
how and you when we've already eaten
half of it see that's that's the
addiction of the this cream cheese
frosting it's very good yeah but super
simple I'm not really a big cake baker I
don't make a lot of desserts normally
but like I said we've done this one like
three times this month just because it's
so damned easy so there you have it a
little bit of a flourless garbanzo bean
chocolate cake give this recipe a try
let us know what you think Bon Appetit
that's it thanks for watching all righty
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