1 c Dutch process chocolate
2 c Flour
1/2 ts Baking powder
1/2 ts Salt
3 tb Instant expresso
1 1/2 c Unsalted butter; softened
3 c Sugar
2 ts Pure real vanilla
5 lg Eggs
1 c Buttermilk
Chocolate glaze- 1/4 c Light corn syrup
3 tb Water
2 tb Unsalted butter
8 oz Bittersweet chocolate; chop
PREHEAT OVER TO 325~F. Butter and flour a 10″ Bundt pan. Set aside. Sift cocoa, flour, baking powder, salt & expresso together. Set aside. Cream butter until light and fluffy. Add sugar and beat until dissolved, about 5 minutes on hi speed. Slow mixer and add vanilla. Add eggs one at a time, beating well after each one. Add dry ingredients alternately with buttermilk, beginning and ending with the dry ingredients. Pour into prepared pan. Bake 1 hour and 20 minutes, or until tested done. Cool cake in pan on rack for 20 minutes. Turn out on rack to cool completely. Place on
serving platter. Spread cool cake glaze on cake. Cover gently with plastic wrap or plastic dome. CHOCOLATE GLAZE: Bring corn syrup to a boil in 1 quart pan over high heat. Remove from heat and add chocolate. Blend with wisk or spatula until smooth, shiny and cool. DO NOT MAKE ANY SUBSTITUTIONS!!! —–