1. Place 2 large eggs into a large bowl and let sit until room temperature. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350 F. Coat a 9-by-13-inch baking pan with cooking spray.

2. Add 2 cups turbinado sugar, 1 cup vegetable oil, 1 cup full-fat plain yogurt, 2 teaspoons vanilla extract, and 1 teaspoon kosher salt to the eggs and whisk until well combined.

3. Place 2 cups all-purpose flour, 3/4 cup Dutch-process cocoa powder, 1 1/2 teaspoons baking soda, and 1 teaspoon baking powder in a medium bowl and whisk to combine.

4. Brew 1 cup hot coffee. Add the flour mixture to the sugar mixture and whisk until combined, the batter will be thick. Add the coffee and whisk until very well combined and glossy. Transfer to the baking dish.

5. Bake until the center bounces back when pressed with a finger and a tester inserted in the center comes out clean, 35 to 42 minutes. Place the pan on a wire rack and let the cake cool to room temperature, about 2 hours. Dust with powdered sugar before cutting and serving straight from the pan.

Recipe notes

(Marcella DiLonardo is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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