Equipment: Digital Scale (preferred), 10″ Springform Pan, Small and Medium Saucepans, Large Bowl, Whisk, Measuring Cups and Spoons, Silicone Spatula, Cooling Rack

Before You Dive In – Prep: Please read!

• Reduce whisky, preferred (see notes)
• Grease springform pan and dust bottom and sides with unsweetened chocolate powder
• Move oven rack to center
• Preheat oven to 325 F (165 C)

Make cake!

Step 1: If you reduced the whisky, add straight whisky to equal 118 ml (4 fl oz or 1/2 C). Pour into a medium saucepan.

Step 2: In the medium saucepan with the whisky, add the butter, powdered chocolate, water and espresso powder (or coffee). Heat on low to melt the butter, whisking occasionally. Add the sugars and whisk to dissolve. Remove the pan from the heat and set on a cooling rack to cool completely, (refrigerate mix for about 15 minutes to speed up the process).

Step 3: In a large bowl, whisk together the flour, baking soda, xanthan gum, salt, pepper, cloves and chocolate chips.

Step 4: In a small bowl whisk together the eggs and vanilla.

Step 5: When the chocolate mix has reached room temp, slowly whisk in egg mix.

Step 6: Whisk the combined wet mix into the dry mix. Scrape down the sides of the bowl with a spatula, and whisk a turn or two.

Step 7: Pour batter into the prepared springform pan and place in the center of a preheated 325 F/165 C oven. Bake for about one hour. Check for doneness after 55 minutes. A toothpick inserted in the center should come out clean.

Step 8: Remove cake from the oven and set on a cooling rack. Allow to completely cool before removing sides of pan. Dust, frost, or eat naked!

Store cake in a container for up to three days (we keep ours in the refrigerator.) Freeze unfrosted for up to a month.

Enjoy!