prep: 20 minutes, plus 10 minutes cooling
cook: under 30 minutes
cool: 1 hour
cake
Nonstick baking spray
8 tablespoons (1 stick) unsalted butter
1 cup semisweet chocolate chips
¾ cup sugar
½ teaspoon kosher salt
1 tablespoon espresso powder
1 teaspoon pure vanilla extract
3 large eggs
½ cup unsweetened cocoa powder
ganache
1 cup semisweet chocolate chips
½ teaspoon pure vanilla extract
½ cup heavy cream
1. To make the cake: Preheat the oven to 375°F. Spray a 9-inch cake pan with nonstick baking spray. Line the bottom of the pan with a round of parchment paper and spray the paper with nonstick baking spray.
2. In a small saucepan, combine the butter and chocolate chips and melt over low heat.
3. Pour the chocolate mixture into a medium bowl, then add the sugar, salt, espresso powder, vanilla, and eggs. Whisk until the batter is smooth. Add the cocoa and whisk until just incorporated.
4. Pour the batter into the prepared cake pan and spread it out evenly. Bake until a tester inserted in the center comes out clean, 24 to 26 minutes.
5. Cool in the pan for 10 minutes, then unmold onto a wire rack to cool completely.
6. To make the ganache: In a medium bowl, combine the chocolate chips and vanilla. In a small microwave-safe bowl, warm the cream for about 45 seconds to 1 minute. The cream should be hot but not bubbling. Pour the hot cream over the chocolate chip mixture and let sit for about 3 minutes, until the chips are mostly melted. Whisk until the mixture is completely smooth.
7. Spoon the ganache over the completely cooled cake, spreading it out to cover the cake and drip over the edges. Let stand for at least 1 hour to allow the ganache to set. (If you can’t wait an hour, refrigerate for 30 minutes to set.)
8. Store in an airtight container at room temperature for up to 2 days.
Makes one 9-inch cake