If you are gluten free or don’t eat flour, then you will love this chocolate cake. I have been wanting to share this recipe on my blog since I first made it three years ago. It all began when a cooking club that I belong to decided that the theme of one of our meetings was going to be chickpeas. Truth: chickpeas are not my favorite beans. I don’t dislike them, in fact I love them in our Persian soups, I love hummus, I loooove Chana Masala and Falafel. But put them in a salad and I lose interest. Anyway, for my contribution to the recipes I was looking for something different than all the options mentioned above. Low and behold I came across a Garbanzo Bean Chocolate Cake. I was a bit skeptical at first but very intrigued. So I made the cake and we were all very amazed at how delicious it tasted.
I have been experimenting with the recipe and decided to Persianize the cake by adding some cardamom. I don’t know about the rest of you, but I think that chocolate and cardamom are a bit of a match in heaven. Valentine’s Day is a couple of days away, and this is a perfect treat for your loved one(s)!! I am happy to report that the cake that you see in these pictures was devoured by my colleagues and it disappeared rather quickly!
Melt chocolate in a double boiler. You can do this step in a microwave…truth be told my microwave and I don’t really have a relationship. I much prefer using the double boiler system, I personally think that it’s a better way to melt chocolate.
Place chickpeas in a colander and rinse thoroughly under cold water. Allow for the water to completely drain. I like to remove the loose skins from the beans. Place in a food processor. Process until the beans are completely mashed and have a smooth dough like constancy.
Add the eggs and mix for a few seconds.
Add sugar, baking powder, vanilla, and cardamom. Mix until well incorporated. 
Add melted chocolate and mix for a few more seconds.
Line the bottom of a cake pan with parchment paper. Spray the walls with canola oil spray.
Gently pour in the batter.
Bake for 40 minutes or until a tooth pick inserted inside the cake come out clean. Allow to sit in the pan for 10 minutes, then carefully remove and allow to cool on a rack to room temperature.
Cut strawberries in even slices. Warm the cream in a double boiler, add the chocolate and mix until completely melted. Add cardamom and mix well. Carefully spread the chocolate ganache on top of the cake. Then decorate with the strawberry slices.
My friend Mr. G suggests that you can use a variety of berries such as raspberries, blackberries,  or blueberries as a topping this cake!
- *Cake*
- 1½ cups semi-sweet chocolate chips
- 15oz can of chickpeas or garbanzo beans
- 4 eggs, room temperature
- ¾ cup sugar
- ½ tsp baking powder
- 1 tsp vanilla
- 1 tsp ground cardamom
- *Chocolate Ganache*
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
- ¼ tsp cardamom
- 10 medium/small strawberries
- Cake
- Pre-heat oven to 350 degrees.
- Melt chocolate in a double boiler.
- Place chickpeas in a colander and rinse thoroughly under cold water. Allow for the water to completely drain.
- Remove loose skins from the beans. Place in a food processor. Mix until the beans are completely mashed and have a smooth dough like constancy.
- Add eggs and mix for a few seconds.
- Add sugar, baking powder, vanilla, and cardamom. Mix for a few seconds more.
- Add melted chocolate and mix well so that all ingredients are well incorporated.
- Line the bottom of a cake pan with parchment paper. Spray the walls with canola oil.
- Gently pour in the batter in the pan.
- Bake for 40 minutes or until a tooth pick inserted inside the cake come out clean. Allow to sit in the pan for 10 minutes then carefully remove, and allow to cool on a rack to room temperature.
- Cut strawberries in even slices.
- Make chocolate ganache by warming cream in a double boiler, add chocolate and mix until completely melted. Add cardamom and mix well.
- Carefully spread chocolate ganache on top of the cake. Then decorate with the strawberry slices.
- Raspberries, blackberries, or blueberries can be used instead of sliced strawberries.
