Fabulous texture and a pleasure to eat! I am so inspired by people who are truly clever cooks, and Sarah Wong (known as �Clever Cook�) comes up with some amazing recipes. Her original recipe for �Magic Bean Chocolate Cake� was developed in 2011 (see main screen for link), but I decided to fiddle with it a little to make a larger cake for a friend who needed a GF and nut free cake for an upcoming wedding. When dealing with baked chocolate goodies I do like to add a little coffee � you won�t taste it but it certainly heightens the chocolate flavour so I would encourage you to use it. You can use any tinned beans you like, but chickpeas and soy beans are a bit strong and can affect the ultimate flavour of the cake. I have used kidney beans, butter beans, canelli beans and bortolli beans in this recipe all with great success. I used light muscovado sugar (or brown sugar) as it adds a gorgeous richness, and chose to use Dutch cocoa powder for its depth of flavour � again I would encourage you to go with these adaptions if you are looking to make a rich, deeply flavoured chocolate cake. The taste is so delicious I would definitely consider serving this as a dessert along with some berries and a rich cream. It also cuts perfectly so that is a positive when wanting to get a certain �look� on a dessert plate. For more information on the difference between Dutch cocoa and natural (regular) cocoa see the link on the main screen. Although I haven�t tied it, Sarah suggests you can use an oil instead of butter if you need to make the cake dairy free, and in that case I would recommend using a light olive oil which is what I use when baking. I have tested this recipe as a small loaf, and have also doubled the ingredients to make a much larger 24cm round cake, so I have given the ingredients for both to make it easier for you. Method is the same except just at the end I found I needed to mix the double quantity for a few seconds longer.