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1
Heat oven to 350 degrees F.
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2
Wrap outside of 9-inch springform pan with aluminum foil. Line bottom of pan with parchment paper. Butter parchment paper and sides of pan.
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3
Combine 1 tablespoon instant espresso powder and 1 tablespoon hot water in bowl; set aside.
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4
Place butter and chocolate in 2-quart nonstick saucepan. Cook over medium heat, stirring occasionally, until melted. Remove from heat; stir in espresso mixture. Add sugar; beat with whisk until combined. Add 1 egg at a time, whisking after each addition. Whisk in cocoa until well mixed.
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5
Pour cake into prepared pan. Place springform pan into center of large roasting pan. Place roasting pan in oven. Fill space around springform pan slowly with hot water, to about 1 inch up sides of pan. Bake 40-45 minutes or until center of cake is set.
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6
Remove springform pan from roasting pan. Place onto cooling rack; remove foil. Cool completely.
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7
Combine 1 teaspoon instant espresso powder and 1 teaspoon hot water in bowl; set aside.
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8
Beat chilled whipping cream and 1/4 cup sugar in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Stir in espresso mixture.
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9
Combine powdered sugar and edible glitter in bowl.
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10
Remove sides from springform pan; place cake onto serving plate. Place snowflake stencil on top of cake (see Recipe Tips). Lightly dust top of cake with powdered sugar mixture. Carefully remove stencil.
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11
Serve with espresso whipped cream.
