Preheat the Oven and Prepare the Pan

Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to prevent sticking.

Melt the Chocolate and Butter

In a double boiler or microwave-safe bowl, melt the chopped chocolate and butter together, stirring until smooth. If using a microwave, heat in 20-second intervals, stirring each time, until fully melted and combined.

Mix in the Sugar, Salt, and Vanilla

Remove the melted chocolate mixture from heat. Stir in the sugar, salt, and vanilla extract until fully incorporated.

Add the Eggs

Add the eggs, one at a time, whisking well after each addition. This will help create a smooth, silky batter.

Incorporate the Cocoa Powder

Sift the cocoa powder over the batter and gently fold it in with a spatula until just combined. Be careful not to overmix.

Bake the Cake

Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 20-25 minutes, or until the center is set but still slightly soft. A toothpick inserted into the center should come out with a few moist crumbs.

Cool and Remove from the Pan

Allow the cake to cool in the pan for 10 minutes, then carefully run a knife around the edges. Invert the cake onto a cooling rack and remove the parchment paper. Let it cool completely before serving.

Serve

Serve the cake as is, or add a light dusting of powdered sugar, a drizzle of chocolate ganache, or fresh berries and whipped cream for an elegant presentation.