Step 1: Preheat the Oven. Start by preheating your oven to 350°F (177°C).
Step 2: Prepare the Cake Pan. Line the bottom of your 9-inch round cake pan with parchment paper and grease the sides with butter.
Step 3: Melt the Chocolate and Butter. In a double boiler or a microwave-safe bowl, combine the semisweet chocolate chips and butter.
Step 4: Mix in Sugar and Espresso Powder. Whisk in the sugar, salt, and espresso powder.
Step 5: Add Vanilla and Eggs. Stir in the vanilla extract, then add the eggs one at a time, whisking thoroughly.
Step 6: Incorporate Cocoa Powder. Sift the Dutch process cocoa powder into the mixture and gently fold it in.
Step 7: Pour Batter into Pan. Pour the batter into the prepared cake pan, smoothing the top with your spatula.
Step 8: Bake. Bake in your preheated oven for about 25-30 minutes.
Step 9: Cool and Serve. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
