Black Bean Chocolate Cake

1 15.5 oz can black beans, drained and rinsed* or 1 3/4 cups cooked black beans (301g)
3/4 cup granulated sugar 150g
4 large eggs 200g
5 tbsp melted butter or oil of your choice (vegetable, canola, grapeseed, avocado, a mild olive oil or refined coconut oil all work) 70g
1 tbsp vanilla extract
5 tbsp cocoa (Dutch-process preferred) 26g
1 tsp baking powder
1/2 tsp baking soda

Preheat oven to 350F. Grease and line 2 6-inch round cake pans with parchment paper.
In a high speed blender or food processor, puree the beans, sugar, oil, eggs and vanilla until completely smooth
Add the cocoa powder, baking powder and baking soda directly to the blender and blend until smooth.
Divide batter equally into prepared pans and bake for 30-35 minutes, or until the top springs back. Let cool for 5 minutes before flipping the cake onto a cooling rack. Make the frosting as the cake cools completely.

Chocolate Greek Yogurt Frosting

In a large microwave-safe bowl, melt the chocolate and butter together until the chocolate has just started to melt (about 30-60 seconds), then stir together until smooth. Whisk the vanilla and salt into the chocolate mixture.
Sift the powdered sugar and cocoa over the melted chocolate mixture (I recommend this step to try to avoid lumps as much as possible, though they are a bit unavoidable). Whisk to mix together about 60% of the way.
Add the Greek yogurt and continue whisking until smooth. There may be a few lumps in the frosting, but they should start to smooth out the more you whisk (the final product may still have a few lumps). Use immediately (or save for later and rewhip before using).