Preheat oven to 375 degrees. Butter an 8 inch cake pan and cut parchment to fit. Place parchment in the bottom of the pan. I like to butter the top of the parchment as well.
For the Cake: Put the chocolate and butter in a pan and melt on low heat, stirring constantly, until smooth. Transfer mixture to a mixing bowl.
Stir in the sugar, salt, and vanilla.
Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just until combined.
Carefully poor the batter into prepared pan. And place in preheated oven.
Glaze: While the cake is baking, heat the cream until just bubbling at the edges. Add the chocolate all at once and stir vigorously until combined. Set aside until needed.
Bake for 23 minutes, open the oven and use an oven mit to very gently wiggle the pan. If the cake jiggles, close the oven and leave it for a few more minutes. When the cake is done it will have a thin crust on the top. I like it on the underdone side more than the over done side. In the King Arthur recipe it says it's done when a thermometer registers 200 degrees, so you can check that way if you want to.
Remove cake from oven and cool for 5 min.
Loosen the edges of the cake with a butter knife and invert it onto the platter you want to serve it on. Let it cool.
Poor glaze over the cake and spread evenly. Leave as is, or decorate with fresh raspberries.
Let set for 2-3 hours before serving if you can. If not, it will still be amazing, the glaze just won't be as set.
Note: This recipe is slightly adapted from King Arthur Flour.
We have sometimes been tight on time and had to frost the cake without letting it cool all the way or very much at all. It still turned out delicious and beautiful!
If we are serving a big group of people, we make two cakes and double the glaze. After inverting one of the cakes on the serving platter, we spread glaze over the top, add the second cake, and spread glaze over the whole thing.
This version serves 20-24