Impact of using cocoa bean shell powder as a substitute for wheat flour on some of chocolate cake properties

•Cocoa bean shell (CSp) is a waste of the cocoa industry generated after bean toast.•Chocolate cakes were elaborate with different proportions of cocoa shell bean cake.•Cakes with 25, 50 and 75% cocoa bean shells floor levels were sensory acceptable.•75% of CSp can be used as a substitution of wheat flour with good sensory acceptance.•Cocoa bean shell addition can improve cakes nutritional properties.