Yields one, 8-inch round cake

Ingredients:

• 3/4 cup unsalted butter, softened at room temperature

• 3/4 cup pure maple syrup

• 3 large eggs, at room temperature

• 1 tablespoon pure vanilla extract

• 3/4 cup unsweetened cocoa powder

• 1/2 cup all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon ground espresso

• Pinch of kosher salt

• 3/4 cup semisweet chocolate chips, plus additional for topping

Directions:

Preheat the oven to 350°. Prepare an 8-inch round cake pan by generously misting with nonstick oil spray. Set aside.

Add softened butter and maple syrup to a mixing bowl and stir to combine. Add the eggs and vanilla extract. Mix until eggs are fully beaten and all wet ingredients are thoroughly combined. Separately, combine cocoa powder, flour, baking powder, ground espresso, and salt. Add the flour mixture to the wet ingredients and mix to form a batter. Fold in the chocolate chips.

Transfer batter to the cake pan and top with additional chocolate chips. Bake for 35-45 minutes (35 minutes for a chewier and softer texture; 45 minutes for a firmer and crispier texture). Remove from the oven and cool to room temperature before serving.