Mocha Nut Loaf

Directions

1. 1
   Place oven rack one-third up from the bottom of the oven; preheat oven to 350.
2. 2
   You will need a loaf pan with a 7-cup capacity9 1/2 inch x 4 1/2 inch x 3 inches.
3. 3
   If necessary, use a larger pan, not smaller (it is best to check by capacity, rather than dimensions).
4. 4
   Butter the pan and dust well with fine, dry breadcrumbs, then, over a piece of paper, tap firmly to shake out excess crumbs; set pan aside.
5. 5
   Sift together the flour, salt, baking soda, cocoa, and powdered instant espresso; set aside.
6. 6
   In a big bowl of an electric mixer, on low speed, beat the egg, sour cream, and sugar just to mix; beat in the melted butter.
7. 7
   On low speed add the sifted dry ingredientsthey may be added all at once, scraping the bowl with a rubber spatula and beating only until the mixture is smooth.
8. 8
   Remove from the mixer and stir in the nuts.
9. 9
   Turn the mixture into the prepared pan; smooth the top.
10. 10
    Bake for 1 hour until a pick comes out clean.
11. 11
    Cool the cake in the pan for 10-15 minutes, then cover it with a rack, turn over the apn and the rack, remove the pan, cover with another rack, and turn over again, leaving the cake right side up; let stand until completely cool.
12. 12
    When the cake is cool, wrap it in plastic wrap and refrigerate or freeze it until it is thoroughly chilled, or refrigerate it for a day or two.
13. 13
    It is best to slice the cake when it is cold; cut into 18 to 20 half inch slices.
14. 14
    The cake may be serve cold or at room temperature.