Preheat your oven to 300 degrees. Trace the bottom of a 9" cake pan onto a piece of parchment paper. Cut out the circle with "handles" on each side. Place the parchment into the bottom of the cake pan and grease it too! I used cooking spray. Set aside.
In a small pan over medium heat, mix the water, salt and sugar. Stir untll the sugar is dissolved. Set the pan aside. In another pan, heat some water till boiling for the water bath while you make the cake so it's ready.
Cut the butter into tablespoon diced pieces. In a large glass bowl, add the chocolate chips & diced butter. Melt in the microwave in 30 second intervals, careful not to burn. (Can do this at 50% power) Stir until melted and smooth.
Add the sugar/water mixture to the chocolate and mix until combined. Add the eggs, one at a time and mix with a hand mixer until they are fully incorporated. Stir in the vanilla.
Pour the cake batter into the prepared pan. Place a rimmed baking sheet (or other dish the pan can fit in) in the preheated oven. Place the cake on the baking sheet. Carefully pour hot (boiling water) into the rimmed baking sheet (or a larger pan) until it's about halfway up the sides of the cake pan. Just don't get water into the cake :)!
Bake the cake for 45 minutes. The edges will look done but the center will still look wet, thats ok! Remove from the water bath (carefully! I just remove the cake from the oven, then the baking sheet with water so it's easier) Let the cake cool in the pan. When the cake is cooled, chill for 6 hours or overnight if possible. This is a great make-ahead dessert!
Lift the cake out of the pan carefully with the parchment paper handles. Place on a serving plate and sprinkle with powdered sugar. Serve with the sweet whipped cream and fresh berries.
Place the cream in a medium sized bowl (chill the bowl & beaters for best results). Add the granulated sugar and beat till soft peaks form. You can use powdered sugar, but I prefer granulated sugar, it dissolves better into the cream and creates a better texture.
-I highly recommend the homemade sweet whipped cream. This is a very rich cake and the cream goes so well with it! Add as much or as little sugar as you would like to the cream for preferred sweetness.
-I used Ghirardelli 60% bittersweet chocolate chips. I used the large bag (that comes with 20 ounces) and just removed the 2 extra ounces of chocolate chips and hid them for a quick chocolate fix when I need one ;)
-You could also mix this together in a stand mixer. I just used a hand held mixer and mixed it all in the glass bowl I melted the chocolate and butter in.