Flourless Chocolate Mocha Fudge Cake with Chocolate Ganache

Long title, insane cake. But I HAD to include those descriptors in the title: This fudgy slice of heaven is flourless, chocolate, scented with espresso, and glazed with an outrageous chocolate ganache. Clearly, "Chocolate Cake" would NOT have done this extraordinary treat justice. Wait until you experience how it melts in your mouth...

I'm not kidding; each buttery-rich bite literally melts as it hits your tongue. You really don't need to chew; the fudge-like cake and shimmering ganache melt as soon as they hit the warmth of your palate. The definition of bliss.

Now that we've discussed how freakin' amazing the cake is, let's discuss how EASY it is to prepare. You don't need to pull out your heavy stand mixer for this one. Both the cake and the ganache come together in one bowl!

And if you use the same bowl for the ganache as you used for the cake - you'll only have ONE bowl to clean! Plus the whisk. Does that make you as giddy as it does me? I'm not lazy; just happy when I'm efficient.

If you have any leftover cake (which is highly unlikely), store it in an airtight container in the refrigerator. That way, when you sneak to the kitchen in the middle of the night, you can grab a slice of chilled cake and let the chocolate melt slowly on your tongue.

Flourless Chocolate Mocha Fudge Cake with Chocolate Ganache

For the cake: 
Cooking spray
1 cup semisweet or bittersweet chocolate chips
1/2 cup (1 stick) unsalted butter
3/4 cup granulated sugar
1 1/2 teaspoons espresso powder
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 large eggs
1/2 cup unsweetened cocoa powder
For the ganache:
1 cup semisweet chocolate chips
1/2 cup heavy cream

Preheat the oven to 375 degrees. Spray an 8-inch round cake pan with cooking spray. Line the bottom of pan with a piece of parchment paper (trace the bottom of the pan and cut the paper to fit). Spray the parchment paper with cooking spray.
To make the cake, combine the chocolate chips and butter in a microwaves-safe bowl. Heat in 30-second intervals until the butter is melted and the chips are soft (this may only take 1 minute total), stirring every 30 seconds. Stir until smooth. If desired, you can also melt the chocolate and butter together in a large saucepan over low heat.
Whisk in the sugar, espresso powder, vanilla, and salt. Whisk in the eggs, one at a time. Whisk in the cocoa powder until smooth and glossy.
Spoon the batter into the prepared pan and smooth the surface.
Bake for 23 to 25 minutes, until an instant-read thermometer inserted near the center reads 200 degrees.
Remove the cake from the oven and let it cool, in the pan, for 5 minutes.
Use a butter knife to loosen the cake from edges of the pan and invert the cake onto a serving plate (it's OK if the edges crumble a bit). Remove the parchment paper and let the cake cool completely before topping with the ganache.
To make the ganache, combine the chocolate chips and cream in a microwave-safe bowl. Heat in 30-second intervals, until the cream is hot and the chips are soft, stirring every 30 seconds (you can also do this in a small saucepan over low heat).
Stir until the chocolate chips melt and the mixture is smooth and glossy.
Pour the ganache over the cake, allowing some to drip down the sides. Cool completely, until the ganache sets (if desired, refrigerate to speed up the process).

Makes 1 cake, serves 8 to 12