Chocolate Beans Cake With Coconut Cream Cheese Frosting And Topped With Fresh Fruits And Meri

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Chocolate Beans  Cake With Coconut Cream Cheese Frosting And Topped With Fresh Fruits And Meri


Cooking Time

Preparation Time :20 Min

Cook Time : 40 Min

Total Time : 1 Hr 0 Min


Serves : 6
  • 1¾ tsp Sprig vanilla extract

  • 420 gram kidney beans

  • 3/4 cup cocoa powder

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 125 gram butter

  • 5 nos eggs

  • 1½ cup powdered brown sugar

  • 100 gram dark chocolate

  • 2 tbsp chopped candied orange peel

  • 1/2 cup milk

  • 100 ml chilled whipping cream

  • 150 ml heavy coconut cream,chill overnight

  • 100 gram cream cheese

  • 1 tbsp powdered brown sugar

  • 1/2 cup egg white

  • 1 cup sugar

  • 1 tsp lemon juice

  • 1/4 tsp Red gel food colour(optional)

  • For sugar syrup, 3 tbsp sugar

  • 1/4 cup hot water


  • Grease and line with parchment paper a 20cm round cake tin, also preheat oven to 180°C.
  • To melt dark chocolate,chop it and microwave it for 20 second intervals, stirring after each interval until totally smooth, keep the melted chocolate aside so that it cools but doesn't set.
  • In a food processor, make a smooth paste of kidney beans, one egg, 1 tsp vanilla extract, milk, candied orange peel and cooled melted dark chocolate ,set aside.
  • Beat butter and sugar in a mixing bowl, whisk until pale and fluffy ; add remaining eggs, one by one, beat properly after adding each egg.
  • Add bean mixture and beat till it well combined.
  • Sift cocoa powder, baking powder, baking soda and add to the wet ingredients, mix well.
  • Poured cake mixture into prepared cake tin and bake for 35-40 minutes or ultil a toothpick comes out clean.
  • Allow the cake to completely cool in the tin, then chill in refrigerator for frosting.
  • For frosting: With the help of the electric hand blender, whisk whipping cream and heavy coconut cream until stiff peaks.
  • In another large bowl mix cream cheese,1/2 tsp vanilla extract and 1 tbsp powdered sugar until well combined.
  • Now gradually fold in the whipping cream with cream cheese mixture.
  • For sugar syrup mix sugar and hot water.
  • Now cut the cake into two layers,soak the upper surface of both layers with sugar syrup.
  • Attached both layer with sufficient quantity of prepared cream.
  • Now crumb coat the cake , keep in the refrigerator for 15-20 minutes.
  • Take out the cake from the refrigerator and apply thick coat of cream, then chill in the refrigerator.
  • For meringue kisses: pre- heat oven to 100° C ,line one or two cookie sheets with parchment paper.
  • In a bowl beat egg white and lemon juice until stiff,start by beating low then increase to high speed, when the mixture is stiff add the sugar very slowly one teaspoon at a time .
  • Once all the sugar has been added, continue to whisk on high speed until you have a smooth, stiff and glossy mixture
  • Now slowly mix the 1/4 tsp Vanilla extract and red food colour.
  • Take a pastry bag with desired tip and fill with the mixture and pipe out the kisses onto the prepared cookie sheet.
  • Bake meringue kisses in 100°C for an hour .
  • Cool it down and keep it in airtight container.
  • Lastly take out the cake from the refrigerator topped it with fresh fruits and meringue kisses.
  • Serve it chill and enjoy.