Start by preheating the oven to 375ºF.
This recipe requires a 9-inch spring form pan and I was happy to find out we owned one. You also need parchment paper to cut out a circular bottom liner. I used the spring form pan to trace out the right sized circle and then cut it out with kitchen scissors.
Spray the spring form pan with cooking spray and then place the parchment paper into the pan and give that a spray too. Next, you need to get the chocolate ready.
In a medium saucepan over medium-low heat, add 8 ounces of chocolate chips plus the 2 sticks of butter and cook until all the chips have melted and combined with the butter. This requires a lot of stirring. When nicely blended, remove from heat and scrape the contents into a large bowl. Add the sugar and mix well. Now it’s time for the eggs. You’ll add them one at a time, whisking energetically in between each egg.
Sift the cocoa right into the bowl and stir with a large spoon until well blended. You sift the cocoa to remove any lumps it may have out of the package.
In the spring form pan lined with the parchment paper, add the batter and bake for 35 to 40 minutes. You’ll know it’s ready when the cake rises and forms a thin crust on top. Another way to tell is checking the center of the cake. It should be just firm.
When the cake is done, remove from oven and let cool for a good 10 minutes.
To remove it from the spring form pan, loosen the spring to remove the side and then place a plate over the top of the cake so you can flip it over such that the cake is on top of the plate and ready for glazing. Remove the parchment paper from the top of the cake.
Set the cake aside to cool and hope it doesn’t collapse like ours did. Our cake started out great but then collapsed a little on one side. Not to worry, we fixed it with extra glaze.