This is our go-to chocolate cake recipe. It’s seriously moist and delicious. It only gets richer the longer you leave it in the fridge (this does not mean you should leave it in the fridge longer than a week, that might not be so good – it would probably disappear by then anyway). I should also note that it freezes very well.
This is a garbanzo bean chocolate cake, garbanzo beans being more commonly known as chickpeas. Sometimes we don’t tell people they are eating chickpea cake, but this recipe has been very handy when we visit people who are gluten-free/gluten sensitive/dairy-free. Ironically the recipe tells you to flour the pan (I wouldn’t do that…)
Here is the recipe. We usually cut out one egg and bake it for 35 minutes on convection (but that depends on your oven). S. made a chocolate ganache with 400g of dark chocolate melted in the microwave, which he then mixed with soy milk, in this instance. Then I decorated the cake with toasted almond slivers.