Instructions

1. Preheat oven to 375 degrees F.
2. Using an 8-inch round, spring form pan, grease the inside with unsalted butter, fit a circle of parchment paper in the bottom and grease over it. Set it aside.
3. To Make the Cake Batter: In a microwave-safe mixing bowl, add 1 cup (1/2 cup semisweet and 1/2 bittersweet) chocolate chips and the butter. Microwave the mixture, 30 seconds at a time, stirring in-between, until smooth. (This can also be done in a double boiler on the stovetop)
4. Add in the sugar, Kosher salt, espresso powder, and pure vanilla extract.
5. Add the eggs, beat in until combined.
6. Add the cocoa powder and mix in to combine.
7. Transfer the batter into the prepared spring form pan.
8. Bake in the preheated oven for 25 minutes. (the cake should have a thin crust when it's done and it should register 200 degrees F using an instant read thermometer)
9. When the cake is done, allow it to cool for 5 minutes.
10. Using an offset spatula or butter knife, separate the edge from the wall of the pan. Turn the cake out carefully on to a serving plate or cake stand. Allow the cake to cool completely before adding the ganache on top.
11. To Make the Ganache: In a small-medium saucepan, add 1/2 cup cream and 1-2 tbsp butter. Bring to a simmer. When it's at a simmer, remove from heat.
12. Add the 1 cup semisweet chocolate and 1 tsp vanilla. Make sure the chocolate chips are submerged in the cream. Let stand 5 minutes. After 5 minutes stir in one direction until fully combined and smooth.
13. Make sure the cake is completely cool and then carefully spoon the ganache over the cake. Using an offset spatula, even out the mixture. Add the wineberries or seasonal berry/fruit substitute.
14. Allow the the ganache to set completely. I recommend chilling in the refrigerator for a few hours to set up. Makes 8-12 servings.