DIRECTIONS

Preheat the oven to 350°F and place the oven rack in the center. Prepare a 9-inch square baking pan with cooking spray and parchment paper. I spray the bottom of the pan and sides, then line with parchment and spray the parchment.

In the bowl of a stand mixer, using the paddle attachment, cream the butter and the sugar, until smooth, about 1  minute. Add 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 onto the wet batter. Pour in the warm 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 the cake until a skewer inserted in the center comes out with only moist crumbs clinging to it, 40 to 43 minutes.

Remove the cake from the oven and 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.

You can eat the cake plain, dusted with powdered sugar or frosted with my all time favorite Hershey’s Chocolate Frosting.

Instructions for Hershey’s Perfectly Chocolate Frosting

Melt butter in large bowl, whisk or use electric hand held mixer to blend in Hershey’s cocoa Add one cup of powdered sugar, and a little milk, alternating between the two until both are used up and the frosting is creamy. Add vanilla and blend.