Chocolate Pound Cake

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Butter and flour a 3-quart bundt pan, knocking out excess flour.
3. 3
   (Alternatively, use two 1-quart bundt pans and 2 pint-size loaf pans, 6 by 3 by 2 inches.)
4. 4
   Into a bowl sift together flour, cocoa powder, and salt.
5. 5
   In a large bowl with an electric mixer beat together butter and granulated sugar until light and fluffy.
6. 6
   Beat in vanilla and add eggs, 1 at a time, beating well after each addition.
7. 7
   With mixer on low speed, beat in flour mixture gradually until just combined.
8. 8
   Beat in espresso mixture and pour batter into prepared pan(s).
9. 9
   Bake cake in 3-quart pan in middle of oven until a tester comes out clean, about 1 hour 20 minutes.
10. 10
    (Alternatively, bake cakes in 1-quart pans and loaf pans 40 minutes.)
11. 11
    Cool cake in pan(s) on a rack 10 minutes and turn out onto rack to cool completely.
12. 12
    Pound cake keeps, wrapped well in plastic, 1 week.
13. 13
    Just before serving, sift confectioners' sugar evenly over cake.