Preheat oven to 375 degrees. Line the bottom of an 8″ spring-form pan with parchment paper and grease the sides with butter.
Put the chocolate chips and stick of butter into a microwave safe bowl and heat for one minute. Stir the mixture until smooth. Place back into the microwave at 15 second intervals if necessary to melt.
Stir in the sugar and extracts.
Use an electric mixer to beat the eggs into the mixture.
Add the cocoa powder and stir with a spatula to fully incorporate all of the ingredients.
Pour the batter into the spring-form pan and bake for 25 minutes.
Remove from the oven and let cool for about 10 minutes before removing from the pan.
Turn the cake upside down onto a serving plate.
To make the ganache place the heavy cream in a microwave safe bowl and heat for 1 minute.
Add the chocolate chips and let sit for 5 minutes.
Stir until smooth and pour over the top of the cake.
Let ganache set up before sprinkling the sea salt on top.