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Preheat the oven to 350°F (177°C).
Grease a 6-inch round springform pan with non-stick cooking spray. Line the bottom and sides with parchment paper.
Add all cake ingredients to a blender and blend until smooth, scraping down the sides with a spatula as needed.
Pour batter into the prepared pan and bake for about 60-70 minutes. The surface of the cake should not longer be wet and the cake should be puffed up and and have cracks along the surface. It is a little difficult to determine when the cake is done because it is so moist. If you aren't sure if it is done, I recommend baking a little longer.
Let the cake cool completely. While the cake can be enjoyed once cooled, I recommend placing it into the fridge for several hours, or ideally overnight. This cake is extremely moist and fudgy. Putting it in the fridge will help it firm up and make it easier to cut. It will also allow the flavors to develop better and make the cake sweeter. If desired, frost cake before serving. Store uneaten leftover cake in an airtight container in the fridge.