Preheat oven to 350°F. Line three 9" round cake pans with parchment paper on the bottom. Spray the cake pans with cooking spray.

Blend the beans, eggs, vanilla, sugar, butter, cocoa powder, baking powder, baking soda in the blender (or food processor) on high until completely blended, about 1-2 minutes.

Pour the batter into the prepared pans and bake for 20-25 minutes or until a cake tester comes out clean.

Allow the cakes to cool for 5 minutes in the pans before careful flipping out onto cooling racks to cool completely. For extra speedy cooling, place the cakes in the freezer.

In the meantime, in a small pot over medium heat, stir the raspberries, sugar and cornstarch together until it begins to boil. Continue to stir as it thickens. Remove from the heat and allow it to cool completely.

(Optional extra filling) In a small pot, heat the heavy cream until almost boiling. Remove from the heat and stir in the chocolate chips. Allow to cool completely or refrigerate until spreadable.

To assemble the cake, lay one cake on your plate. (Spread half of the optional chocolate on top of the first layer.) Spread half of the raspberry filling on the first layer. Top with the second layer. (Spread the other half of the chocolate on top of this layer.) Spread the other half of the chocolate on top of this layer. Lay the third cake layer on top. Decorate with the tofu chocolate frosting on the top and sides.