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Categories:Viewed: 37 - Published at: 4 years ago
Ingredients
- 3 cups cake flour (not self-rising)
- 1 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon salt
- 4 sticks (2 cups) unsalted butter, softened
- 2 cups granulated sugar
- 1 tablespoon vanilla
- 8 large eggs
- 2 tablespoons instant espresso powder dissolved in 1/4 cup warm water
- confectioners' sugar for sifting over cake if desired
Method
- Preheat oven to 350F.
- 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.
