CHOCOLATE POUND CAKE
Steps:
- Preheat oven to 350°F. Butter and flour a 3-quart bundt pan, knocking out excess flour. (Alternatively, use two 1-quart bundt pans and 2 pint-size loaf pans, 6 by 3 by 2 inches.)
- Into a bowl sift together flour, cocoa powder, and salt.
- In a large bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Beat in vanilla and add eggs, 1 at a time, beating well after each addition. With mixer on low speed, beat in flour mixture gradually until just combined. Beat in espresso mixture and pour batter into prepared pan(s).
- Bake cake in 3-quart pan in middle of oven until a tester comes out clean, about 1 hour 20 minutes. (Alternatively, bake cakes in 1-quart pans and loaf pans 40 minutes.) Cool cake in pan(s) on a rack 10 minutes and turn out onto rack to cool completely.
- Pound cake keeps, wrapped well in plastic, 1 week.
- Just before serving, sift confectioners' sugar evenly over cake.
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