½ cup semisweet chocolate morsels

½ cup bittersweet chocolate morsels

½ cup (8 tablespoons) unsalted butter

¾ cup granulated white sugar

¼ teaspoon Kosher salt

1 teaspoon espresso powder

1 teaspoon pure vanilla extract

3 large eggs

½ cup unsweetened cocoa powder (Dutch-process)

For ganache: 1 cup semisweet or bittersweet chocolate chips, ½ cup heavy cream, 1 teaspoon vanilla extract, 1–2 tablespoons unsalted butter

Fresh wineberries, for topping

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Preheat oven to 375°F (190°C). Grease an 8-inch round cake pan and line bottom with parchment paper.
Melt semisweet and bittersweet chocolate morsels with butter in a heatproof bowl over simmering water, stirring until smooth. Cool slightly.
Whisk in sugar, salt, espresso powder, and vanilla until combined.
Beat in eggs one at a time until fully incorporated.
Sift in cocoa powder and gently fold until smooth and glossy.
Pour batter into prepared pan and bake 20–25 minutes, or until top is set and toothpick comes out with moist crumbs.
Cool completely in pan before removing.
For ganache: heat cream until just simmering, pour over chocolate chips, let sit 1–2 minutes, then stir until smooth. Stir in vanilla and butter.
Pour ganache over cooled cake and spread evenly.
Top with fresh wineberries before serving.

Use a mix of semisweet and bittersweet chocolate for deeper flavor.

Allow ganache to come to room temperature for soft, fudgy texture.

Thaw and drain frozen berries to prevent excess moisture.

Freeze cake without ganache and berries for up to 2 months.

Handle gently when folding in cocoa powder to maintain fudgy texture.