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Preheat oven to 375 ̊F. Line a 9 inch springform pan with parchment paper, then spray with nonstick spray.
Add butter and chocolate to a large microwave safe bowl. Place in the microwave and cook using 30 second intervals, until butter and chocolate have melted.
Once melted, whisk butter and chocolate together and allow to cool for 5 minutes. Add maple syrup, then add eggs one at a time, whisking after each addition. Whisk in espresso powder, vanilla and salt, stirring to combine.
Sift cocoa powder into the bowl, then use a rubber spatula to fold the batter together until no streaks of cocoa powder remain.
Scrape batter into prepared pan and bake for 25 minutes. Let cool completely on a wire rack.
While the cake cools, make the ganache. Place cream in a small saucepan and place chocolate in a heat safe bowl. Bring the cream to a simmer over medium. Once simmering, remove from heat and pour over chocolate. Cover and let sit for 5 minutes.
Whisk ganache until a smooth, shiny and homogenous mixture forms. Place in the fridge for 20 minutes to cool.
When cake and ganache have cooled, spread ganache on top of cooled cake and garnish with flaky salt.
Cake will keep covered in the refrigerator for up to 4 days.