Graza

Preheat your oven to 350 F. Line and grease an 8” cake pan and set aside.

In a medium bowl, add your cocoa powder and chopped chocolate. Pour the hot coffee directly over the chocolate, covering all of the pieces if possible, and let sit for 1 - 2 minutes.

Whisk until smooth and glossy, and no chunks of chocolate remain.

Add the mayo, eggs, sugar, and vanilla, and whisk until smooth.

Sift in the cake flour, baking soda, and salt, and whisk until the last traces of flour disappear.

Pour the batter into your prepared cake pan and bake for 35 - 45 minutes, the top lightly springs back when pushed, and a toothpick inserted comes out with only moist crumbs, no wet batter.

Allow the cake to cool for 10 - 15 minutes in the pan, and then carefully remove. Let cool completely. If desired, slice the round top off the cake so you have an even surface. 

When the cake is cooled, make your glaze by adding the chopped chocolate, salt, and espresso powder to a medium bowl. Heat the cream over medium-low until it just starts to simmer, and then pour over the chopped chocolate, trying as best as you can to cover all of the chocolate.

Let sit for 1 - 2 minutes, and then whisk until smooth and glossy. Add in the creme fraiche and whisk until just combined.

Place your cooled cake on a wire rack with a sheet pan underneath. If you chose to remove the top, flip it over so the cut side is facing the bottom. This will allow for a smoother layer of glaze on top.

Pour the glaze all over the cake, smoothing the top with an offset spatula and ensuring the sides are well covered. Top generously with flaky salt.