This recipe creates enough batter for a 3-quart bundt pan, but it can also be baked in smaller pans, though baking time will vary accordingly.

　　

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

　　

Step 1

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.)

　　

Step 2

Into a bowl sift together flour, cocoa powder, and salt.

　　

Step 3

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).

　　

Step 4

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.

　　

Step 5

Pound cake keeps, wrapped well in plastic, 1 week.

　　

Step 6

Just before serving, sift confectioners' sugar evenly over cake.