Step 1

Preheat the oven to 350°. Line the bottom of a 9-inch springform pan with parchment paper.

Step 2

Stir together the sugar, vanilla, salt, and espresso powder in a large mixing bowl.

Step 3

Place 1 cup dark chips and butter in a saucepan over low heat, stirring constantly until melted and creamy. Pour into the sugar mixture and mix until combined.

Step 4

Mix in the eggs one at a time, then gently stir in the cocoa powder.

Step 5

Pour the mixture into the prepared pan. Bake for 25-30 minutes, or until 200° in the center using an instant-read thermometer.

Step 6

Remove from the oven and gently run a sharp knife around the edge of the cake to loosen it from the sides of the pan. Place on a wire rack and let cool completely.

Step 7

Place 1/2 cup dark chips and heavy cream in a microwave-safe bowl and heat for 40 seconds. Stir until melted and creamy. Heat an additional few seconds if needed.

Step 8

Spread the chocolate over the top of the cooled cake and let it set. Decorate the top of the cake with fresh berries before serving.