1-Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease an 8-inch metal round cake pan. Line it with greased parchment paper to prevent sticking and make removal easy.

2-Melt the chocolate and butter: Melt the 1 cup chocolate or semisweet chocolate chips and 8 tablespoons unsalted butter together, either in the microwave or over low heat. Stir until the mixture is smooth and glossy.

3-Mix in sugar, salt, espresso powder, and vanilla: Transfer the melted mixture to a mixing bowl and add 3/4 cup granulated sugar, 1/4 teaspoon table salt, 1 to 2 teaspoons espresso powder (if using), and 1 teaspoon vanilla extract. Mix everything well to combine.

4-Add eggs and cocoa powder: Add 3 large eggs and beat briefly until smooth, then stir in 1/2 cup Dutch-process cocoa powder until fully incorporated. The batter should be thick and inviting.

5-Prepare for baking: Pour the batter into the prepared pan and smooth the top with a spatula for an even bake.

6-Bake and cool: Bake for 25 minutes, or until the top forms a thin crust and the internal temperature reaches 200°F (93°C) using an instant-read thermometer. Let the cake cool in the pan for 5 minutes before loosening the edges and turning it out onto a serving plate to cool completely.

7-Prepare the glaze: For the glaze, heat 1/2 cup heavy cream until small bubbles appear around the edge. Pour it over 1 cup chocolate or semisweet chocolate chips in a heatproof bowl, let it sit for 5 minutes, and stir until smooth. Spread the glaze over the cooled cake and let it set for several hours.