– 1/2 cup (115g) unsalted butter – 1 cup (175g) semisweet chocolate chips – 3/4 cup (150g) granulated sugar – 1/4 tsp salt – 1 tsp vanilla extract – 3 large eggs – 1/2 cup (40g) unsweetened cocoa powder
Preheat oven to 375°F (190°C). Grease an 8-inch round pan and line the bottom with parchment paper for easy removal after baking.
Melt butter and chocolate together in a bowl over simmering water. Stir until smooth. Remove from heat and mix in sugar, salt, and vanilla extract.
Add eggs one at a time, beating well after each addition. Sift in cocoa powder and stir until fully combined and smooth in texture.
Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes or until a thin crust forms on top. Center should feel set.
Let the cake cool in the pan for 10 minutes. Invert onto a plate, peel off parchment, and cool completely. Dust with cocoa or powdered sugar to serve.