Prepare the chocolate frosting up to 5 days in advance and refrigerate until ready to use. I make my Sweet Potato Chocolate Frosting (linked above) while the cake is baking in the oven.

Preheat the oven to 350 degrees Fahrenheit and line a 8-inch square pan with parchment paper.

Drain the can of beans into a colander and rinse thoroughly with lukewarm water. Give the colander several shakes to allow the excess water to drip off. Transfer the black beans to a high speed blender (or food processor).

Add all of the remaining ingredients except for the chocolate chips to the blender. Blend until a smooth batter forms. Stir the chocolate chips into the chocolate cake batter. Pour the cake batter into the prepared baking pan and smooth it into an even layer using a rubber spatula.

Bake on the center rack of the preheated oven for 20-23 minutes, or until the cake has set up and has risen. Insert a digital thermometer into the center of the cake to check its internal temperature. If It reads 190 degrees Fahrenheit or higher, it is fully cooked. Note: the baking time will be slightly less if you're using a 9-inch cake pan, or slightly longer if using a smaller cake pan.

Allow the cake to cool for at least 10 minutes before frosting it with the sweet potato frosting. Note: I typically only frost cakes when they are room temperature, but I’m able to frost this cake while it is still warm provided the sweet potato frosting is still slightly warm too.

Pull the cake out of the refrigerator 20 to 30 minutes before you intend to serve it to bring it closer to room temperature.

Pull on the parchment paper to release the whole cake from the cake pan. Place it on a cutting board.

Use a sharp knife to cut slices of cake, and serve!