• Preheat oven to 375 degrees and grease a 9” cake pan or 9” springform pan. (I also line the bottom of the pan with parchment paper.) Set aside.

Cake:

• Melt the butter and chocolate chips in a microwave safe bowl in 30-second increments, stirring after each hit in the microwave.
• Once melted, stir in the sugar, salt, espresso powder, vanilla extract, and brewed coffee. Mix until combined.
• Add the eggs and whisk until combined.
• Add in the cocoa powder, and whisk until combined.
• Pour the batter into the prepared pan (the batter will be thick) and smooth until it’s in an even layer.
• Bake for 30-35 minutes, or until a cake tester comes out clean.
• Allow the cake to cool for 5-10 minutes before loosening the edges of the cake and removing it from the pan. (Allow the cake to cool completely before adding the ganache.)

Ganache:

• Heat heavy cream in the microwave or on the stove, until just below a boil. Pour cream over chocolate chips, and allow the mixture to stand 5 minutes. Whisk the mixture until smooth. Pour over the top of the cake, spreading to the edges (if some of the ganache drips down the side, that’s fine). Allow the ganache to set 1-2 hours (you can pop it in the fridge to speed up the process).

Whipped Cream:

• With a standing mixer or hand mixer, whip the heavy cream and White Chocolate Pudding Mix until soft peaks form. Add in powdered sugar, and whip until the consistency of whipped cream. With a piping bag and star tip, pipe whipped cream onto the cake. Add raspberries onto the cake.
• Store leftovers in the fridge.
• Enjoy!