Preheat oven to 375 degrees F (190 degrees C).
Lightly grease a nine-inch round cake pan and line the bottom with parchment paper.
Place Semi-Sweet Chocolate Chips (6 ounce) and Salted Butter (1/2 cup) in a medium to large sized microwave-safe mixing bowl. Microwave for 30 seconds at a time, stirring in between until everything is melted and smooth.
Add the Granulated Sugar (3/4 cup), Dutch Processed Cocoa Powder (1/2 cup), Large Egg (3), and Pure Vanilla Extract (1 teaspoon). Use handheld mixer to beat together until combined. Do not over mix. Scrape the sides and bottom of the bowl to ensure everything is mixed in.
Pour the batter into the prepared cake pan. Bake for 25 minutes in the preheated oven.
Let the cake cool in the pan for 5 minutes. Run a knife around the edges to loosen, and flip the cake onto a serving platter or cake stand. Let cool completely.
Make the ganache by placing Semi-Sweet Chocolate Chips (6 ounce) in a mixing bowl.
Pour the Heavy Cream (1/2 cup) into a microwave-safe bowl and heat in the microwave until simmering, about 45 seconds. Pour the hot cream over the chocolate chips. Let stand for two minutes, then stir until smooth.
Spread the ganache evenly over the top of the cake. Let cool before slicing and serving. Best when served at room temperature.
Garnish with Fresh Mixed Berries (to taste), Fresh Mint Leaves (to taste), and Whipped Cream (to taste).