Having One's Cake and Eating it Too

Thanks for visiting, everyone. The idea for this blog started about three years ago when I started posting the photos I had been taking of the food I was creating on facebook. My friends and family always asked for recipes and many of them encouraged me to start a blog. Food and photography are some of my favorite hobbies, but once I started medical school it seemed like it would be too daunting to pursue my creative passions along with the demands of school. 'Not so', my wonderful friends and family advised. Along with enjoying these hobbies, surviving medical school, getting to the gym 6 days/week, and keeping up with my friends and family...I realized that they were right: one could, in fact, have their cake and eat it too...it just might mean a bit more work. One friend in particular was instrumental in making my desire to start a blog a reality: Courtney. Thank you so much for volunteering your precious free time to help me create Kiwi Confections! The other dear friend who was persistent in making sure I stayed accountable to my own wishes is Sara. I can hear her voice in my head right now as I type this blog post. These two ladies have helped me overcome my fear that if things don't turn out perfectly, it's not worth doing. This is such an important lesson in life...but also in the kitchen! The recipe I'm posting today is one that I've been asked about countless times mainly because it makes you feel just a smidge less guilty for indulging in something universally crave-able: Chocolate Cake!

A fruit garnish like this slice of blood orange just makes it even more appetizing.
Photo Credit: Me

Amazing Black Bean Cake:

Makes a 9″ one layer cake, Serves 10


1-15 ounce can of unseasoned black beans (preferably no salt added)


4 large eggs


1 tablespoon vanilla extract


1/2 teaspoon sea salt


6 tablespoons unsalted butter
3 ounces unsweetened bakers' chocolate


1/2 Cup honey
1/4 Cup sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda

1. Preheat oven to 325 degrees Fahrenheit. Spray a 9″ cake pan with cooking spray and line with parchment paper.
2. Melt the 3 ounces of baking chocolate in a microwave safe bowl. Set aside and allow it to cool.
3. Rinse and drain beans. Place beans, one of the eggs, vanilla, honey, and salt into blender. Blend on high until mixture is smooth.
4. In a separate bowl whisk together cocoa powder, baking soda, and baking powder and set aside.
5. Beat butter with the melted and cooled bakers' chocolate until fluffy. Add remaining three eggs one at a time, beating for 20 seconds after each additional egg.
6. Add the bean batter and cocoa powder mixture alternatively into butter mixture and mix. Beat the batter on medium high for one minute, until smooth. (Make sure you scrape the bowl in order to incorporate batter that may be stuck to the sides and bottom)
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 30-35 minutes. Be careful not to overcook the cake. Remove the cake from the oven and allow it to cool for 20 minutes in the pan.
9. Once the cake is cool, run a knife around the edge of the cake to loosen it. Turn the cake out onto the serving dish or cake plate. Let it cool to room temperature. Once cooled, ice the cake with the Gleaming Dark Chocolate Icing.

Gleaming Dark chocolate Icing:

1/2 Cup sugar

1/4 Cup unsweetened cocoa

1/8 Cup cornstarch

1/8 teaspoon salt

2/3 Cup water

2 Tablespoons butter

1/2 teaspoon vanilla

1. Combine sugar, cocoa, cornstarch, and salt in a small saucepan. Cook this mixture on medium heat while gradually pouring in the water. Cook and stir until the mixture boils.
2. Boil the icing for a full minute while stirring constantly.
3. Remove the icing from the stove and add the butter and vanilla. Allow the icing to cool until it reaches a thick, yet pourable consistency.
   Pour the icing on top of your completely cooled and plated cake.

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