Step 1

Preheat oven to 300F and spray a 9-inch round cake pan with cooking spray and dust with cocoa powder to "flour" the pan (don't use actual flour if needing to keep this recipe gluten-free); set aside.

Step 2

To a large, microwave-safe bowl add the chocolate, butter, and heat on high power for 1 minute. Stop to check and stir. Heat in 30 second bursts until mixture can be stirred smooth.

Step 3

Add all remaining ingredients and beat with a handheld electric mixer on high power until mixture is smooth and incorporated; the batter is quite thick.

Step 4

Turn batter out into prepared pan and bake for about 40 to 44 minutes, or until a toothpick comes out clean or with a few moist crumbs. All ovens, climates, pans, etc. vary and I recommend starting to check at the 30 minute mark for doneness and bake accordingly, as needed. Watch your cake and not the clock.

Step 5

Allow cake to cool in pan for about 20 minutes before inverting onto a serving plate. Allow cake to fully cool before dusting it with cocoa powder.

Step 6

Serve with berries, ice cream, etc. if desired. Depending on your personal preference, you may wish to keep this cake in the fridge and serve it chilled. Cake will keep airtight at room temp or in the fridge for up to 5 days.