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1
Add lentils to a small saucepan. Cover by 2 inches with water. Bring to a boil. Cover and reduce heat to low; cook until lentils are soft, about 25 minutes.
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2
Drain lentils and place in a food processor. Pulse until smooth. Add a little water if the lentils seem too dry. Reserve 3/4 cup of lentil puree. Puree can be made ahead of time and kept in the refrigerator for up to 4 days.
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3
Preheat oven to 350u00b0F. Grease the bottom and sides of a 9-inch cake pan. Line the bottom of the pan with parchment paper. Lightly grease the paper.
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4
In a mixing bowl, combine the sugar, honey, and olive oil. Add the eggs, 3/4 cup lentil puree, water, and vanilla extract. Whisk until smooth.
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5
In a small bowl, whisk together the flour, cocoa powder, baking soda, espresso powder, and salt.
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6
Add the dry ingredients to the wet mixture, mixing well. Whisk until smooth. Pour batter into prepared pan.
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7
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
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8
Remove from the oven and cool completely on a rack for 10 minutes. Remove the cake from the pan. Cool. Dust with powdered sugar and serve with sweetened whipped cream and fresh berries.
