I have had this recipe for years and it is so simple to make. The cake is very moist and delicious. The coffee intensifies the chocolate, so you and your guests will be wanting more. 

 

Serve the cake with vanilla ice cream, fresh whipped cream, or a sprinkle of powdered sugar. 

 

Yield 12 servings

 

5 oz. unsalted butter, room temperature + more for preparing the pan 

1⅔ cup sugar

1 tsp vanilla extract

2 large eggs, room temperature

½ tsp salt

1½ cups + 2 Tbsp unbleached flour + more for preparing the pan

½ cup + another ⅓ cup unsweetened cocoa powder

1 tsp baking soda

1 tsp baking powder

1½ cups strong brewed coffee, room temperature 

 

Preheat oven to 350℉

 

Butter an 8½ - inch square baking pan. Line the bottom of the pan with parchment paper, butter the parchment paper, and lightly flour the bottom and sides of the pan. 

Lastly, tap out the excess flour from the pan.

 

In a stand mixer, add the butter and the sugar and cream together until smooth. Next, blend in the vanilla and the eggs one at a time until incorporated. Mix in the salt, flour, cocoa powder, baking soda, and baking powder. Pour the coffee into the batter and mix until free of any lumps. 

 

Pour the batter into the prepared pan and spread evenly with an off-set spatula or rubber spatula. Bake until a toothpick inserted into the center comes out with moist crumbs stuck to it, about 45 minutes. Set the pan on a rack to cool. Serve warm or at room temperature.