• Preheat your oven to 325°F. Lightly spray an 8-inch springform pan with nonstick spray, making sure to coat the bottom and the sides. Set it aside for now.
• In a large microwave-safe bowl, add 1 cup plus 2 tablespoons of semi-sweet chocolate chips along with 1 cup of salted butter. Microwave in 30-second bursts, stirring each time, until the mixture is mostly melted. Then give it a good stir until it's completely smooth. Keep a close eye on it—chocolate can burn quickly!
• Stir in 1/4 cup packed brown sugar, 1/2 cup granulated sugar, 1/4 teaspoon salt, and 1 1/2 teaspoons of vanilla extract until everything is nicely blended.
• Next, add 3 large eggs and whisk (or stir) until fully combined.
• Now, sift in 1/2 cup plus 1 tablespoon of cocoa powder using a strainer. Gently mix it in just until the cocoa is fully incorporated—no need to overmix! Stop stirring as soon as there are no more cocoa streaks, just like when you're making brownies.
• Once the batter is smooth and ready, pour it into your prepared springform pan. (If you're using a regular 8-inch cake pan instead, check the notes for adjustments.)
• Bake for 30–32 minutes. This cake is meant to be a little underbaked—think rich, brownie-like texture. The edges will puff up a bit more than the center. To test if it’s done, gently shake the pan. If the center jiggles the same as the edges, it’s ready! If the middle still looks a little liquidy, give it a few more minutes. A toothpick inserted should come out with moist crumbs—not completely clean. It’s perfectly fine if the center still has a slight shine when you pull it from the oven.
• Take the cake out and place it near your warm oven—on top if you can. Like a cheesecake, letting it cool slowly helps prevent cracks on the surface. Let the cake cool completely in the pan as it finishes setting up.

Let’s make the ganache!

• In a small microwave-safe bowl, pour in 1/3 cup of cream. Heat it in the microwave in 30-second intervals, keeping an eye on it until you see tiny bubbles forming around the edges. Be careful not to let it boil.
• Once it’s hot, add 2/3 cup of chocolate chips right into the cream—but don’t stir yet! Let it sit for about a minute so the chocolate can gently melt.
• Now whisk the mixture until it’s silky smooth and completely blended.
• Finally, stir in 2 tablespoons of butter until the ganache is glossy and smooth.
• Once the ganache is ready, pour it over the cooled flourless cake and spread it gently to cover the top.
• Cover the cake and pop it in the fridge for about an hour to help the ganache set nicely. If you're not in a rush, you can also let it sit at room temperature for a couple of hours instead.
• When you're ready to serve, run a knife around the edges to loosen the cake, then release the springform pan.
• Feel free to dress it up! Dust the top with cocoa powder or powdered sugar for a simple finish—or go all out with toppings like fresh raspberries or strawberries, a swirl of whipped cream, a drizzle of melted peanut butter or caramel, a sprinkle of flaky sea salt, or some toasted sliced almonds. Get creative—the sky's the limit!
• You can keep the cake covered on the counter for the first 24 hours. After that, store it well-covered in the fridge to keep it fresh.