Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup sugar
  • 3/4 cup unsalted butter (cut into 12 pieces)
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 6 eggs (medium)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup heavy cream
  • 1/2 cup semi-sweet chocolate chips

Instruction

  • Preheat your oven to 375 degrees F and line the bottom of a 9-inch cake pan with parchment paper. 
  • Add 1 1/2 cups of semi-sweet chocolate chips and butter to a heat-proof bowl and microwave in 30-second intervals, stirring in between, until the butter and chocolate are completely smooth. 
  • Allow the chocolate-butter mixture to cool for 4-5 minutes then whisk in the sugar. 
  • Add the eggs one at a time, and whisk each egg fully before adding the next. 
  • Add the vanilla extract, salt, and unsweetened cocoa powder, and mix until well combined. 
  • Pour the mixture into the prepared cake pan and smooth out the top with a rubber spatula. Bake for 30-32 minutes. 
  • Allow the cake to cool completely. 
  • To make the chocolate ganache, add 1/2 cup of semi-sweet chocolate chips to a medium heat-proof bowl. 
  • Add heavy cream to a small saucepan and heat until it comes to a simmer. Pour the heavy cream over the chocolate chips and let it sit for 5 minutes. 
  • Once the 5 minutes are up, whisk the chocolate chips and heavy cream until it becomes smooth and a bit thick. This should take 1-2 minutes. 
  • Pour the chocolate ganache all over the chocolate cake and smooth out the top. Let it sit for 2-3 hours or until the chocolate ganache sets. 
  • Once the chocolate ganache sets, garnish with fresh raspberries and blueberries. Top lightly with cocoa powder, if desired, and enjoy!