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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.
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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.
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Stir in the sugar, salt, espresso powder, and vanilla. Add the eggs, beating until smooth. Add the cocoa powder, and mix just to combine.
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Pour the batter into the prepared pan.
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Bake the cake for 25 minutes until it's cooked through and the top has formed a thin crust.
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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.
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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.
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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.