Ingredients
1 cup semisweet or bittersweet chocolate chips
1/2 cup (8 tablespoons) unsalted butter
3/4 cup granulated sugar
1/4 teaspoon salt
1 to 2 teaspoons espresso powder, optional
1 teaspoon vanilla
3 large eggs
1/2 cup unsweetened cocoa powder
For the glaze:
1 cup semisweet or bittersweet chocolate chips
1/2 cup heavy cream
Instructions
- Preheat the oven to 375F. Lightly grease an 8″ round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.
- To make the cake: Put chocolate chips and butter in a microwave-safe bowl and microwave in 30 second increments, stirring after each one, until chocolate is completely melted and mixture is smooth.Transfer the melted chocolate/butter to a mixing bowl.
- Stir in the sugar, salt, espresso powder, and vanilla. Add the eggs, beating until smooth. Add the cocoa powder, and mix just to combine.
- Pour the batter into the prepared pan.
- Bake the cake for 25 minutes until it’s cooked through and the top has formed a thin crust.
- Cool in pan for 5 minutes before loosening the edges with a knife and turning onto a serving platter. The edges may crumble a bit, that is fine.
- To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat in 30 second increments, stirring after each one, until mixture is smooth.
- Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.
