Flourless Chocolate Espresso Cake

When I make a cake as amazing as this, I think, "WHO NEEDS FLOUR?!" It's moist, rich, chocolatey, with distinct notes of espresso. Plus, you need just ONE bowl and one whisk - that's it (no mixer, food processor, blender, etc.). Easy AND decadent? Count me in.
About the whipped cream: Truth? I used Reddi Whip. Don't judge. You can also use Cool Whip (I won't judge). If you want to make whipped cream from scratch, try my Vanilla Bean Whipped Cream from my Black Forest Poke Cake.

Flourless Chocolate Espresso Cake

Cooking spray
1 cup semisweet chocolate chips or chopped chocolate
1/2 cup (1 stick) unsalted butter
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon instant espresso coffee
1/8 teaspoon salt
3 large eggs
1/2 cup unsweetened cocoa powder
Whipped cream for serving, optional

Preheat the oven to 375 degrees. Coat a 9-inch removable bottom springform pan with cooking spray.
Combine the chocolate chips and butter in a large, microwave-safe bowl. Microwave on HIGH until the butter is melted (the chips will look firm, but will be soft). Stir until the chocolate is melted and the mixture is smooth. If you need to heat the mixture a little more, do so in 5 second intervals - checking and stirring each time. The total time should take 1 minute to 1 minute and 15 seconds.
Whisk in the sugar, vanilla, espresso, and salt. Whisk in the eggs, one at a time. Add the cocoa powder and stir until just combined, without overmixing.
Pour the batter into the prepared pan and smooth the surface.

Bake for 20 to 22 minutes, until a wooden pick inserted near the center comes out with little moist crumbs clinging to it.
Cool on a wire rack.
When the cake is completely cool, remove the sides of the pan by releasing the clip. Serve the cake with whipped cream over top (if using).

Serves 8-10