Grease a 9-inch springform pan with coconut oil. Line bottom with parchment paper. Make sure it's cinched closed!
In a large saucepan over low heat, combine chocolate, butter, coffee mixture and vanilla until melted and smooth, stirring occasionally to prevent any burning.
Once melted, remove from heat and set aside.
While chocolate is cooling, beat eggs and 1 cup sugar in large bowl with an electric mixer until well combined about 5 minutes. Be careful not to over mix the egg mixture or the cake won't rise properly.
Next, fold in ⅓ of the egg mixture into the chocolate mixture and combine well.
Add in rest of egg mixture to chocolate and fold until no egg mixture is visible.
Place pan on a baking sheet and poor mixture into pan. (ensures that if any spills out, it'll catch in the pan).
Bake for 50-55 minutes, or until a tester comes out mostly clean (a couple moist crumbs are ok!)
Remove for the oven and let cool for 5 minutes.
Keep cake in the cake pan, and transfer to a cooling rack and cool an additional 5 minutes.
Run a knife around the sides of the cake and remove the springform sides and cool completely.
Once completely cooled, flip cake onto your cake plate and remove the bottom of the pan as well as the parchment round.
Dust on powdered sugar all over the top of the cake.
Serve with fresh berries, a warm berry compote or whipped cream!
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/flourless-dark-chocolate-cake/