• Preheat the oven to 375°F. 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.

Cake

• Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft, about 2 minutes on 60% power. Stir until the chips melt, reheating briefly if necessary.
• Stir in the sugar, salt, espresso powder, and vanilla. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
• Spoon the batter into the prepared pan. Bake the cake for 20 to 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.
• Remove cake from the oven, and cool it in the pan for 5 minutes.
• Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a wire rack to cool completely before adding the ganache.

Ganache

• Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth. Spoon the ganache over the cake, spreading it to drip over the sides a bit.

Whipped Ganache

• Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth. Allow to cool to room temperature. Beat until thick and piping consistency. Pipe with #21 star tip.
• Allow the ganache to set for several hours before serving the cake. Yield: 8-inch cake, 8 to 12 servings.