• Preheat oven to 375 degrees F. Grease an 8-Inch round cake pan with nonstick cooking spray, then cut a piece of parchment paper to fit and place it the bottom of the pan. Spray it again with nonstick cooking spray, then Set aside. 
• For the cake batter, put the chocolate chips and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft (about one minute) Stir until melted and the mixture is smooth. If you need to reheat, do for 10 second increments,stirring in between.
• Add the sugar, salt, and vanilla extract and stir to combine. 
• Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined, careful not to over-mix. 
• Pour the batter into the prepped pan and bake for 25 minutes or until the cake has a thin crust on the top.
• Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. Let the cake cool completely. 

Chocolate Ganache

• Combine the chocolate and cream in a medium microwave-safe bowl, and heat until the cream's heat melts the chocolate. Heat and check it in 30 second intervals. It might take longer depending on the microwave. Remove from the microwave, and stir until the chocolate melts and the mixture is smooth. 
• Spread the chocolate ganache evenly over the cooled cake. Let it set for a few hours before cutting and serving the cake. You can put it in the fridge to speed up the process. 
• Cut the cake into slices and serve with powdered sugar and raspberries, if desired. This cake is also great with whipped cream or a scoop of vanilla ice cream.