Step 1: Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan with butter or non-stick spray and line the bottom with parchment paper.
Step 2: In a double boiler or microwave, combine the semi-sweet chocolate chips and unsalted butter. Heat gently until melted and smooth, stirring occasionally.
Step 3: Remove from heat and stir in the granulated sugar, salt, and vanilla extract until well combined. Add the slightly beaten eggs and mix until smooth. Sift in the Dutch process cocoa powder and stir until there are no lumps.
Step 4: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for about 25-30 minutes or until the center is set and a toothpick comes out with a few moist crumbs.
Step 5: Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a wire rack to cool completely.
Step 6: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the semi-sweet chocolate chips. Let it sit for a minute, then stir until smooth and glossy.
Step 7: Once the cake is completely cool, pour the chocolate ganache over the top, letting it drizzle down the sides. Use an offset spatula to spread it evenly if desired.
