Dark Mocha Cake- A One Bowl Wonder

Always on the lookout for something new to try........I found this recipe in an old Fine Cooking magazine.  It promised to be quick, easy, and delicious.  And it kept its promise.  It also stays nice and moist for up to 5 days when wrapped in plastic wrap.  I'll be making this one again.  It's nice on its own.....sprinkled with icing sugar.....with a bit of pouring cream......or warmed with a scoop of icecream.  It's very versatile! 

Dark Mocha Cake
10 Tbsp butter, soft
1 2/3 cups sugar
2 large eggs, room temperature
1 tsp vanilla
1/2 tsp salt
1 1/2 cups plus 2 Tbsp flour
1/2 cup plus 1/3 cup cocoa powder
1 tsp baking soda
1 tsp baking powder
1 1/2 cups coffee, cooled
Preheat oven to 350F.  Line bottom of a 9 inch square pan with parchment, and grease and flour pan.  In a large bowl, cream the butter and sugar together for 1-2 minutes.  Whisk in 2 eggs, one at a time until sugar begins to dissolve. (about 1 minute of whisking)  Mix in the vanilla and salt and then sift and mix in the flour, cocoa, baking soda and baking powder.  Pour in the coffee and gently whisk until smooth and free of most, but not all of the lumps.  Pour batter into prepared pan and smooth batter with spatula.  Bake until cake tester comes out with a few moist crumbs....about 40 minutes.  Remove from oven and place on wire rack to cool 20 minutes.  Run knife around edges of pan and invert onto cake rack, and remove the pan.  Invert again onto a second rack so it is now right side up and cool until just warm.  Serve warm, or wrap in plastic and store at room temperature for up to 5 days.