CHOCOLATE CAKE

Yield: 1 9-in cake

INGREDIENTS

6 tablespoons unsalted butter, softened

3/4 cup firmly packed dark brown sugar

1 large egg

1 large egg yolk

1 teaspoon vanilla extract

1/4 cup buttermilk, warmed to room temperature

1/2 cup brewed coffee, boiling

1/2 cup Dutch-process cocoa powder

1 cup all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon table salt

DIRECTIONS

1. Bloom the cocoa in coffee and allow to cool to room temperature. Heat oven to 350°F. Line the bottom of an 9-inch square cake pan with parchment paper, and either butter the parchment and exposed sides of the pan, or spray the interior with a nonstick spray. 

2. In a large bowl, use a hand mixer on medium speed to beat the butter until smooth, then add brown sugar and beat until fluffy; scrape down bowl. Mix in the egg and egg yolk one at a time, then vanilla and beat until combined. Add the buttermilk and cooled cocoa-coffee mixture and mix again. Scrape the bowl well and don’t worry if the batter looks uneven. Place flour, baking soda, baking powder, and salt in a sifter and shake it over the batter. Mix on low speed until just combined.

3. Scrape down bowl a final time. Scoop batter into prepared pan and smooth flat. Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5 to 10 minutes in cake pan, then flip out onto a cooling rack to completely finish cooling before frosting.