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Preheat oven to 350°F. Butter a 9-inch round (2 inches deep) cake pan. Dust with flour and knock out the excess.
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Whisk together the flour, cocoa, baking soda, and salt. Set aside.
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Using an electric mixer on medium speed, beat the butter and brown sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
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Add the flour mixture to butter mixture in batches, alternating with water. Begin and end with flour. Mix just until combined.
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Pour the batter into the prepared pan. Bake 55-60 minutes, until the cake is springy to the touch and a toothpick inserted into the center comes out clean.
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Cool in the pan for an hour. Then invert onto a wire rack, then onto serving plate. Dust with confectioners’ sugar before serving.
