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1
Preheat oven to 325u00b0 F. Spray a 9-inch cake pan with extra virgin olive oil cooking spray. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.
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2
Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, and salt into a blender. Blend on high until beans are completely liquefied. No lumps!
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3
In a small bowl, whisk together cocoa powder, baking soda, and baking powder.
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4
In the bowl of an electric mixer or with a whisk, beat butter (or coconut oil) with sweetener (sugar or honey) until light and fluffy. Add remaining 2 eggs and water (omit if using honey), beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder mix, and beat batter on high for 1 minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.
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5
Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch.
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6
After 10 minutes, turn out cake from pan, and flip over onto a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap.
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7
For the strawberry compote:
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8
In a pan over medium to low heat, put chopped strawberries, sugar and juice. Stir until strawberries start to melt and form a chunky jam.
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9
Serve cake with the strawberry compote on top.
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10
Note: The batter is runny, not firm. That's why the cake comes out so light and moist. For best flavor, let cake sit overnight or for few hours.
