Coffee Cocoa Cake

I made this cake a few weeks ago for my father-in-law's birthday. I had had a very busy weekend and wanted to make a special dessert, but was low on time. This recipe was pretty straightforward and came together easily. I took the leftovers to work the next day and judging by how quickly they disappeared, I think it was a hit!

Coffee Cocoa Cake
5 oz. (10 Tbs.) very soft unsalted butter
2/3 cups granulated sugar
2 large eggs, at room temperature
1 tsp. pure vanilla extract
1/2 tsp. table salt
1-1/2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 cup plus 1/3 cup unsweetened natural cocoa powder (not Dutch-processed)
1 tsp. baking soda
1 tsp. baking powder
1-1/2 cups good-quality brewed coffee, cooled to warm

Position a rack in the center of the oven and heat the oven to 350°F. Generously coat a 9-inch-round baking pan with cooking spray.

If mixing by hand, put the softened butter and sugar in a medium bowl. Using a wooden spoon, cream them until smooth, about 1 minute. Switch to a whisk and blend in the eggs one at a time. Stir for another 30 seconds, until the batter is smooth and the sugar begins to dissolve. (If using a stand mixer, put the butter and sugar in the bowl and, using the paddle attachment, cream until smooth, about 1 minute. Blend in the eggs one at a time, mixing just until incorporated, about 20 seconds. Then switch to a whisk and blend in the rest of the ingredients by hand.) Mix in the vanilla and salt. Sift the flour, cocoa, baking soda, and baking powder directly onto the batter. Pour in the coffee. Gently whisk the ingredients until the mixture is smooth and mostly free of lumps.

Pour the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a skewer inserted in the center comes out with only moist crumbs clinging to it, 40 to 43 minutes. Set the pan on a rack to cool for 20 minutes. Carefully run a knife around the edges of the pan, invert the cake onto the rack, and remove the pan. Invert again onto another rack and let cool right side up until just warm.

recipe from finecooking.com