Set oven temperature to 375°F. Grease an 8-inch round springform pan thoroughly with butter or liberally spray with baking spray. In order to be safe, I also prefer to line the pan with parchment paper, oil it again, and lay it aside. Although a standard round 8-inch cake pan can be used, removing the cake from a springform pan is considerably simpler.

Melt the butter and chocolate chips. In a medium-sized microwave-safe bowl, combine the butter and chocolate chips. Microwave the mixture for 30 seconds at a time, stirring every 30 seconds to ensure smoothness.

Mix together cake batter. Add the eggs, brown sugar, granulated sugar, salt, vanilla extract, and espresso powder to the same bowl. To fully blend, give the mixture a good whisking. Using a rubber spatula, mix in the chocolate powder until the batter is barely blended.

Roast. After adding cake batter to the ready baking pan, lightly knock the pan against the counter to eliminate any trapped air. After 25 minutes of baking, the cake should be mostly set with only a tiny amount of wiggle in the center when touched. Before covering with ganache, place the cake on a wire rack and allow it to cool fully in the pan.

Heat the cream and chocolate chips. In a dish safe for the microwave, combine the chocolate chips and heavy cream. Microwave for 30 second bursts, stirring between each burst until the mixture is smooth and thoroughly blended.

Cover the cake in ganache. Keeping the chocolate cake in the pan, pour the ganache over the cooled cake. Spread the ganache to the cake’s borders using an offset spatula until the entire top is covered. Give the ganache around thirty minutes to solidify on top of the cake. After that, carefully transfer the cake to a big plate or cake stand by unscrewing the springform mechanism.

Assist. If preferred, top the flourless chocolate cake with raspberries. Cut into wedges and enjoy right away. Have fun!