Black Bean Chocolate Cake

I wanted to try making this for so long.  I love cake and a healthier version that tastes good, awesome.  I got this recipe from the blog healthyindulgences.net.  The recipe makes two 9" round cakes.  The recipe makes 12 servings.

Ingredients:
2-15 oz can of black beans
10 large eggs
2 Tbsp vanilla extract
1 tsp salt
12 Tbsp butter (I accidentally used only 6 Tbsp)
1 cup honey+2 Tbsp of sugar (I accidentally used only 1/2 cup honey and 1 Tbsp sugar)
12 Tbsp cocoa powder
2 tsp baking powder
1 tsp baking soda

Directions:
1.  Preheat oven to 325F.  Rinse beans in colander and shake off excess water.  Spray two 9" cake pans with cooking spray and line with parchment paper cut out to fit in bottom of pans.
2.  Place beans, 6 of the eggs, vanilla and salt in a food processor.  Blend on high until beans are completely liquefied.
3.  Whisk together cocoa powder, baking powder and baking soda.  Set aside.
4.  Beat butter with honey until light and fluffy.  Add remaining 4 eggs one at a time and beat for a minute after each addition.
5.  Finally, stir in cocoa powder mixture and beat on high until smooth.
6.  Scrape batter into the two pans and gently rap it on the counter to eliminate bubbles.
7.  Bake for 40-45 minutes. Cake is done when top is rounded and firm to the touch.
8.  After 10 minutes, turn out cakes onto cooling racks.  Once cooled and right before servings, frost cake with chocolate buttercream frosting, recipe below:

Ingredients:
1 1/4 cup powdered sugar
2 sticks butter, room temperature
1 tsp vanilla
pinch salt
4 Tbsp cocoa powder

Directions:
1.  Cream butter with sugar.  Add vanilla, salt and cocoa powder and beat until smooth.

Jason's Rating: 5/10
Beth's Rating: 6/10

Nutrition:
523 calories
30g fat (18g saturated)
250mg cholesterol
580mg sodium
56g carbohydrates
8g fiber
36g sugar
11g protein