Chocolate Cookie Cake

If I being completely honest, this cake could have gone really wrong.

I made it at night, which is sort of weird for me because usually all my baking takes place in the afternoon.. You know, when I should be doing other important stuff.  But anyway, everything was going well. The batter tasted good, the oven was preheated, all that jazz.  I was rushing to get it in the oven a little bit because the rest of my family was about to start a movie and I didn’t want to miss out.

So I spread the batter into a pan, popped it in the oven, set the microwave timer and plopped down onto the living room couch.

You can probably tell where this is going, but I like telling stories so I’m going to continue.  During some part of the movie (no doubt one that was quite loud), the timer I had set beeped its annoying beep.  Only this time it was slightly less annoying because I managed not to hear it.

Some 50 minutes later my mom casually asked “Is that cake still in the oven?“.  This spurred a full out freak out on my part in which I burst out of my chair and sprinted to the kitchen.  Pulling this Chocolate Cookie Cake out of the oven, I was convinced that it was ruined.  Luckily, I was wrong.

Later when I cut into this cake I realized that it wasn’t even burnt.  Perhaps a bit overdone, but nothing I couldn’t eat.  So that’s what I did.  I served myself a big old piece, and after devouring it, concluded that if this thing could taste good after I forgot about it in the oven, then it would taste absolutely amazing when actually cooked the right amount.

Enjoy guys!  Just don’t watch a movie while you bake it…

Chocolate Cookie Cake
  • 1 can white beans
  • 3/4 cup applesauce
  • 1 ripe banana
  • 1 1/4 cup rolled oats
  • 1 tsp vanilla
  • 2 tsp baking powder
  • 1/2 cup cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tbsp honey
  • 1/2 tbsp melted coconut oil
  • 1/2 cup chocolate chips
Preheat oven to 350F.  Drain and rinse beans very well.  Add beans, and every other ingredient except chocolate chips to bowl of food processor.  Blend until oats have broken down and a thick batter has formed.  Add chocolate chips to food processor and process quickly to break down and combine.  Scoop batter into a greased 9in pan and spread into an even layer.  Bake for 40-45 minutes (and don’t watch a movie!).  Serves 8-12.

Revisited Recipe of the Day:

Chocolate Chip Banana Cookie Pie


6 Comments

  1. Joy @ Baking-Joy

    May 23, 2013 at 5:13 pm

    This looks delicious! Soft and gooey 🙂

  2. Anonymous

    May 23, 2013 at 8:39 pm

    Must be something about beans. I added beans to some regular cupcakes (just a little bit of puree will keep ANY cake recipe soft). I got talking on the phone, and baked a batch of MINI cupcakes for over 45 minutes instead of 15. Honestly, you couldn’t tell the difference!

    1. SS

      May 24, 2013 at 7:16 am

      What an awesome surprise! I’m totally keeping that bean trick in mind for when I want a super soft cake.

  3. Anonymous

    May 24, 2013 at 5:28 pm

    Informative article, exactly what I wanted to find.

    Feel free to surf to my web site – Gafas Oakley

  4. Anonymous

    May 25, 2013 at 1:03 am

    What i don’t realize is in fact how you are now not actually much more well-preferred than you might be now. You’re very intelligent.

    You realize thus considerably relating to this topic, made me in my view imagine
    it from a lot of various angles. Its like men and women aren’t involved until it’s something
    to accomplish with Lady gaga! Your personal
    stuffs excellent. All the time maintain it up!

    Visit my website – Max Thermo Burn

Leave a Reply