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1
Position a rack in the center of the oven and heat the oven to 350F Generously butter a 9-inch-square baking pan.
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2
Line the bottom of the pan with a square of parchment, butter the parchment, and then flour the bottom and sides of the pan.
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3
Tap out any excess flour.
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4
If mixing by hand, put the softened butter and sugar in a medium bowl.
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5
Using a wooden spoon, cream them until smooth, about 1 minute.
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6
Switch to a whisk and blend in the eggs one at a time.
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7
Stir for another 30 seconds, until the batter is smooth and the sugar begins to dissolve.
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8
(If using a stand mixer, put the butter and sugar in the bowl and, using the paddle attachment, cream until smooth, about 1 minute.
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9
Blend in the eggs one at a time, mixing just until incorporated, about 20 seconds.
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10
Then switch to a whisk and blend in the rest of the ingredients by hand.)
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11
Mix in the vanilla and salt.
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12
Sift the flour, cocoa, baking soda, and baking powder directly onto the batter.
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13
Pour in the coffee.
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14
Gently whisk the ingredients until the mixture is smooth and mostly free of lumps.
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15
Pour the batter into the prepared pan, spreading it evenly with a rubber spatula.
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16
Bake until a skewer inserted in the center comes out with only moist crumbs clinging to it, 40 to 43 minutes.
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17
Set the pan on a rack to cool for 20 minutes.
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18
Carefully run a knife around the edges of the pan, invert the cake onto the rack, and remove the pan.
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19
Invert again onto another rack and let cool right side up until just warm.
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20
Make Ahead Tips: The cake can be wrapped in plastic and stored at room temperature for up to five days.
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21
Also freezes well.
