This cake has a simple elegance to it, but it comes together quickly and only bakes for 30 minutes or so. And you don’t have to mess with any frosting. It’s rich and delicious on its own. I like to serve it on a wooden cutting board and dust it with powdered sugar. If you want to gild the lily, you can serve slices with fruit and/or whipped cream spiked with cinnamon, but it’s such a great cake that it doesn’t really need any additional bells and whistles.

Serves 8 to 10

INGREDIENTS

  • 8 oz Mexican chocolate (unsweetened), roughly chopped
  • 1 cup coconut oil
  • 6 large eggs, room temperature
  • ½ cup unsweetened cocoa powder
  • ¾ tsp chipotle chile powder
  • ½ tsp vanilla extract
  • ½ tsp cinnamon
  • Dash cayenne
  • Pinch salt
  • Powdered sugar, for dusting

TO PREPARE

STEP ONE. Preheat the oven to 375°F. Line the bottom of a 9½-inch springform pan with a circle of parchment paper. Grease the sides of the pan and the parchment with butter.

STEP TWO. Melt chocolate and coconut oil together in a double boiler or in the microwave.

STEP THREE. In a large bowl, whisk the eggs, maple syrup and vanilla extract. Slowly whisk in the melted chocolate mixture. Whisk in the cocoa powder, chipotle chile powder, vanilla and cinnamon. Taste and adjust spices as needed.

STEP FOUR. Scrape mixture into prepared pan and bake for 30 to 35 minutes, until a toothpick comes out mostly clean. Let cake cool completely on a wire rack.

STEP FIVE. Run a thin knife along the inside edge of the pan to loosen the cake, then release the sides and lift them off. Let the cake cool completely, about 1 hour more.Dust the cake with powdered cake. Use a thin knife to loosen the cake from the pan bottom. Using a wide metal spatula, slide the cake onto a serving platter or cutting board. Cut the cake into 8 wedges, dipping the knife in warm water and wiping it clean before each cut.