Optional Toppings:powdered sugar, fresh raspberries or ice cream
Instructions
Preheat your oven to 375° F. Lightly grease an 8" round cake pan.
In a small pot, melt your butter on low heat. Add in the chocolate chips and melt slowly, while constantly stirring. Once melted and smooth, transfer to a large bowl. Stir in the sugar, espresso powder, salt and vanilla. Quickly whisk in the eggs until smooth. Lastly add in the cacao powder and mix until just combined.
Transfer your batter to the prepped pan and bake for 25 minutes. Remove the oven and allow the cake to cool 5 minutes in the pan. Next, turn the cake over onto a serving plate. Allow to cool another 20 minutes and then serve. Sprinkle with powdered sugar and raspberries for aesthetics and taste.