Heat oven to 375°F. Grease 8 or 9-inch square cake pan with coconut oil or shortening. Sprinkle bottom and sides of pan with 1 tablespoon of the cocoa powder.
Place beans and water in food processor. Cover; process 1 minute or until smooth. Add coconut oil, eggs, sugar and vanilla. Cover; process 1 minute or until smooth. Add remaining cocoa powder, baking powder, coffee, baking soda and salt. Cover; process 30 seconds or until mixed. Spread in pan. Bake 30 to 35 minutes or until top is set and sides start to pull away from pan. Do not overbake. Cool 1 hour before cutting. Store at room temperature.
Tips: A small amount of coffee enhances the flavor of chocolate desserts without adding a real coffee flavor. You can omit the coffee if you prefer.
This moist cake is delicious served with ice cream and a little chocolate sauce drizzle.
Serving Size: about 2 3/4oz each
Nutritional Information Per Serving:
Calories 200, Total Fat 10g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 90mg, Sodium 340mg, Carb 27g, Fiber 2g, Total Sugar 20g, Protein 5g, Calcium 4%, Iron 10%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.