Black Bean Chocolate Cake with Strawberry Hearts

INGREDIENTS

• Nonstick cooking spray
• Unsweetened cocoa powder
• 1/3 cup canola oil
• 4 eggs, room temperature
• 1 tablespoon water
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 (15-ounce) can Michigan Black Beans, rinsed and drained
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon vanilla
• 1/2 teaspoon salt
• Strawberry hearts 

DIRECTIONS

1. Preheat oven to 350°F. Grease a 9-inch round cake pan with cooking spray. Dust pan with cocoa powder, shaking out excess. Line pan with parchment paper; dust again with cocoa powder.
2. In a large bowl combine eggs, the water, and canola oil. Stir together the 1/3 cup cocoa powder, baking powder, and baking soda.
3. In a food processor combine beans, both sugars, vanilla, and salt. Cover and process until smooth. Stir bean mixture into egg mixture until combined. Add cocoa powder mixture to egg mixture; beat with a mixer on medium 1 minute. Spread batter into prepared pan.
4. Bake 30 minutes or until a toothpick comes out clean. Cool cake layer in pan 10 minutes. Remove from pan; cool on a wire rack. Decorate cake with strawberry hearts.