This cake graces the table at the Farm for all birthdays, break-ups, post-fight make-ups, or for a general Sunday afternoon. It is what every cake should be: moist, rich, and chocolate. And here is how it’s made: One and three quarters cup pastry flour is sifted with three quarters cup good cocoa powder (the Farmer’s Wife uses either Hershey or Callebaut), one teaspoon baking powder, two teaspoons baking soda, and one teaspoon salt. This bowl is set aside for now, while a half cup softened butter is creamed with two cups sugar of the granulated variety for a good three minutes until all is light and fluffy. Two room temperature…