PREPARE THE CAKE

1. Preheat oven to 350F. Grease an 8 inch round cake pan with butter and line the bottom with a round of parchment paper. Set aside.
2. Add the chocolate, butter, and salt to a heat safe bowl and place on the stove over a pot with 1-2 inches of simmering water. Stir occasionally until fully melted and combined. Remove from the heat and allow to cool for a few minutes before proceeding. (Alternatively, you can use the microwave to melt the butter and chocolate in 30 second increments, stirring in between.)
3. Add the sugar, espresso powder, and vanilla extract into the bowl with the chocolate and butter mixture and whisk to combine.
4. Add all four eggs and whisk until incorporated.
5. Add the cocoa powder and whisk again until combined and no dry streaks remain.
6. Pour the batter into the prepared cake pan and smooth the top to create an even layer.
7. Bake on the center rack of the oven for 30-35 minutes or until the edges and top are set. The top may have some bubbles/look uneven, especially around the edges but it will settle a little as it cools! There may also be some cracks and a thin crust on top (but if not that’s ok too!)
8. Allow the cake to cool in the pan for about 5-10 minutes. Then remove from the pan by inverting the cake onto a plate or a wire rack and then inverting back onto a serving plate or cake stand to finish cooling. NOTE: Loosen the edges of the cake with a knife if needed before removing from the pan.
9. Once cooled, dust with powdered sugar or cocoa powder.

MAKE THE WHIPPED CREAM TOPPING

1. Place the heavy whipping cream, powdered sugar and vanilla in a large mixing bowl.
2. Use an electric hand mixer (or stand mixer with the whisk attachment) to whip together, starting on low and gradually increasing to medium-high until soft-medium peaks form.
3. Garnish the cake with whipped cream and fresh fruit. Enjoy!