1-First off, preheat your oven to 375°F and grease an 8-inch round cake pan, lining the bottom with parchment paper for easy removal trust me, it’s a game-changer. Melt the 1 cup chocolate and 1/2 cup unsalted butter together in a microwave-safe bowl until smooth; stir in 3/4 cup granulated sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla extract.

2-Once that’s mixed, add the 3 large eggs that are slightly beaten and stir until everything is smooth. Gently fold in 1/2 cup cocoa powder without overmixing to keep that fudgy texture. Pour the batter into your prepared pan and bake for 25 minutes, or until a thin crust forms on top and the center hits 200°F on an instant-read thermometer.

3-After baking, let the cake cool in the pan for 10 minutes, then invert it onto a plate and cool completely. For the ganache, heat another 1 cup chocolate with 1/2 cup heavy cream until smooth, then spread it over the cooled cake and refrigerate for a few hours to set. Serve it up with powdered sugar and fresh raspberries, or add whipped cream if you’re feeling extra it’s so easy, you guys will wonder why you haven’t tried it before! chocolate-covered strawberries recipe to pair with it.