Preheat the oven to 350ºF. Fill a 9x13 inch pan with 1 inch of water and put it in the oven, on the rack underneath where you will put the cake.

Butter an 8 inch pan and line with parchment paper. I included 4 handles on my parchment paper so I can easily lift the cake out of the pan.

In a medium microwave safe mixing bowl, combine the butter and chocolate chips. Microwave for 90 seconds on 50% power. Stir and continue to microwave until melted.

Stir in the granulated sugar, salt and vanilla extract with a spatula or whisk.

Stir in the cocoa powder with a spatula or whisk.

Stir in the eggs with a spatula or whisk. The mixture will be thick.

Transfer the batter to the pan and spread into an even layer.

Bake for 25-35 minutes or until the top is set and more dull in color, not as shiny. Alternatively, you can check the internal temperature. Once it reaches 200ºF it’s fully cooked.

Run a small spatula around the edge of the pan. Allow the cake to cool completely before removing it from the pan.

Place the chocolate chips in a medium heat-proof bowl.

In a small pot over low heat, heat the heavy cream to a gentle simmer – this is just before a rapid boil.

Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.

Use a spatula to stir the mixture until smooth.

Spread the ganache evenly over the cake.

Serve with whipped and fruit if desired.

For clean cuts, fully wipe the knife clean between slices.