Preheat oven to 350 degrees F. Spray 8 inch round pan with nonstick cooking spray. Line bottom with parchment paper and spray with cooking spray again. You can dust with cocoa powder as well, but that is optional. Set aside.

In a microwave safe bowl, combine chopped chocolate and butter. Heat for 30 seconds, stir and heat for an additional 15-20 seconds and stir. Continue to heat at 15 second intervals and stir after each interval until smooth. This usually takes a minute to a minute and 20 seconds. Set aside and allow to cool.

In a large bowl, combine sugar, eggs, cocoa powder, vanilla, and salt. Mix until smooth.

Add melted chocolate to sugar mixture and mix until well combined.

Pour batter into prepared baking pan and bake at 350 degrees F for 20-25 minutes. The cake will lose its shine and pull away from the sides of the pan. It will have a slight wiggle in the center.

Allow to cool for 10 minutes and remove cake. The cake should be firm enough to flip into your hand and place on a cake stand or plate.

Once cake has cooled completely, wrap in plastic wrap and refrigerate for at least one hour.

While cake is chilling, make heavy whipping cream.

In a chilled metal bowl, beat heavy whipping cream until medium peaks form. Add sifted powdered sugar and beat until stiff peaks form.

Decorate with dusted powdered sugar or cocoa powder and a dollop of whipped cream.

Best served chilled with whipped cream or vanilla ice cream.

Enjoy!