Step 1

Preheat the oven to 350°F (180°C). Grease an 8-inch round cake pan with nonstick cooking spray and line the bottom with parchment paper.

Step 2

In a large microwave safe bowl, add the chopped chocolate and cubed butter. Microwave in 20 to 30-second intervals, stirring in between each increment, until the chocolate is completely melted and the mixture is smooth. Allow to cool for 5 minutes before proceeding with the next step.

Step 3

Add the granulated sugar and vanilla to the cooled chocolate mixture and whisk until well combined, then whisk in the eggs.

Step 4

Add the cocoa powder, espresso powder, baking powder, and salt into the bowl and mix until just combined. Don’t overmix the batter.

Step 5

Transfer the cake batter to the greased pan and use a knife or spoon to spread the batter into an even layer.

Step 6

Place the pan on the center rack of the oven and bake for 28 to 33 minutes or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.

Step 7

Remove from the oven and cool in the pan for 5 to 10 minutes. Carefully invert the cake onto a cooling rack, immediately flip right side up onto another cooling rack, and allow to cool completely.

Step 8

Top the cake with confectioners sugar, whipped cream or chocolate ganache! Alternatively, serve with a scoop of vanilla ice cream.