Step 1

Preheat the oven to 375°F. Lightly grease a metal 8"-inch round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan.

Step 2

To make the cake, using a bain-marie, place 1 cup chocolate chips and 8 tablespoons butter in a metal bowl and rest over a pot of simmering water (the bottom of the bowl should not be touching the water). Stir until melted and smooth.

Step 3

Stir in the sugar, salt, espresso powder and vanilla. You can add an additional teaspoon of espresso powder if you want a mocha flavor.

Step 4

Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

Step 5

Spoon the batter into the prepared pan.

Step 6

Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at at least 200°F on an instant-read thermometer inserted into its centre.

Step 7

Remove it from the oven, and cool it in the pan for 5 minutes.

Step 8

Loosen the edges of the pan with a table knife and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

Step 9

To make the glaze, place 1 cup chocolate chips in a heatproof bowl. In a small pot, heat the cream until it's not quite at a simmer. Pour the cream over the chocolate, stir very briefly to combine, and let rest for 5 minutes until the chocolate is completely melted and the glaze is smooth.

Step 10

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. Slice and enjoy on its own or with ice cream!