Impatient Chocolate Sponge from Aquafaba

Had about 1 1/3 cups garbanzo bean water from last crock pot batch I made. Took about 2 tbsp of it and made a paste of cocoa powder and sugar, 3 tbsp each. Whipped it up in food processor, then added the chocolate paste, whipping it to a pale chocolate fluff.
It was too wet to call a mousse or whipped cream, so I dumped it into a large bowl and sifted in 2 cups white flour, 2 tsp baking powder, dash of salt, 1 tbsp oil, and about 1 cup sugar.
Greased a square glass pan, about 6 X 9, baked at 325 for about 40 minutes until the interior really dried out, otherwise it will come out somewhat gummy.

Sliced up some strawberries to serve on top.

This wasn't overly sweet at all.

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