3 c Cakes flour; (not self
-raising)
1 c Unsweetened Dutch process
-cocoa powder
1 ts Salt
2 c Unsalted butter; softened
2 c Sugar
1 tb Vanilla
8 lg Eggs
2 tb Instant espresso powder; *
-see note
Confectioners sugar; for
-garnish
1. Preheat oven to 350 degrees. Butter and flour a 3 quart bundt pan,
knocking out excess flour. 2. Into a small bowl sift together flour, cocoa
powder and salt. 3. In a large bowl with an electric mixer beat together
butter and sugar until light and fluffy. 4. Beat in vanilla and eggs, 1 at
a time, beating well after each addition. 5. With a mixer on low speed beat
in flour mixture gradually until just combined. Beat in espresso mixture
and pour batter into prepared pans. 6. Bake cake in 3 quart pan in the
middle of the oven until a tester comes out clean, about 1 hour and 20
minutes. If using smaller pans bake for about 40 minutes. 7. Cool cakes in
pan on a rack for 10 minutes. Turn out onto rack to cool completely. 8.
Sift top with confectioners sugar before serving.
Notes: *Dissolve espresso powder in 1/4 cup warm water Instead of the 3 qt
bundt pan you can use 2 1 quart bundt pans and two pint sized loaf pans – 6
X 3 X 2 inhes) Will keep wrapped in plastic wrap for 1 week.
Yields
1 Servings