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Chocolate Pound Cake<br><br>
(Be sure to use REALLY good butter for this because it's the star ingredient. I use unsalted Lurpak as a first choice. And don't skip the instant espresso/coffee powder. You won't taste the coffee, it just bumps up the chocolate flavor to an unbelievable intensity.)<br><br>
Sift together 1 C. cocoa powder, 2 C. all-purpose flour, 1/2 tsp. baking powder, 1 tsp.salt and 2 Tbs. instant espresso powder. Blend well and set aside.<br><br>
Put 3 sticks unsalted butter in your mixer bowl and beat until light and fluffy. Then gradually add 3 C. sugar and beat for 5 minutes. Then beat in 5 eggs one at a time. Beat in 2 tsp.vanilla.<br><br>
Combine 1 C.buttermilk with 1/4 C.water. Add the dry ingredients alternating with the wet to the eggs and sugar. Mix well and be sure that all is combined well to avoid streaks.<br><br>
Pour into a greased 10" tube pan and bake at 325 F. for and hour and 20 minutes.<br><br>
It will serve 12-15 people and will stay moist for several days.
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