A higher-than-usual amount of cocoa gives this bittersweet cake a deep brown hue
½ teaspoon table or fine sea saltPreheat the oven to 350 degrees. Grease an 8-inch-square pan with butter or cooking spray, then line with a sheet of parchment paper approximately 8 inches by 12 inches so that you have at least a 2-inch overhang on two of the sides to create a sling.Sifting is important to break up any lumps of cocoa or baking soda.Whisk the dry ingredients into the wet until you have a smooth batter.
Pour the batter into the prepared pan and bake for 26 to 30 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached and the sides of the cake start pulling away from the pan.Remove the pan to a rack and let cool for 10 minutes, then remove the cake from the pan using the sling and let it cool completely on the rack.Variations:• No cinnamon; increase vanilla extract to 1 tablespoon.Get our new Cooking newsletter, coming soon.
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