Moist and light, with just the right degree of richness, this versatile cake is a tasty riff on classic pound cake and the ideal way to satisfy everyone’s coffee and chocolate cravings.
Preheat the oven to 325°F. Lightly grease a 10” (12-cup) tube pan or 12-cup Bundt pan.
To make the batter: Using an electric mixer at medium-high speed, beat together ("cream") the butter, sugar, vanilla, baking powder, baking soda, and salt until pale and fluffy, about 3 minutes, scraping the bottom and sides of the bowl as needed.
Add the eggs one at a time, beating well after each addition and scraping the bowl as needed.
In a small bowl, dissolve the espresso powder in the warm water and combine with the buttermilk. Set aside.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
In a separate bowl, sift or whisk together the cocoa and flour.
On medium-low speed, beat a third of the flour mixture into the egg mixture in the bowl, then beat in half the buttermilk mixture. Beat in another third of the flour, the remaining buttermilk, and the rest of the flour.
Scrape the bottom and sides of the bowl and beat briefly to make sure everything is fully combined. Pour the batter into the prepared pan.
To bake the cake: Bake the cake for about 75 to 80 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and place it on a cooling rack. Let it rest for 15 minutes, then carefully turn it out of the pan onto the rack and let it cool completely, about 45 minutes.
Glaze the cake with chocolate ganache or simply dust it with confectioners’ sugar, if desired.
Storage information: Store any leftover cake, well wrapped, at room temperature for several days; freeze for longer storage.
For variety, swirl a cup of chocolate chips, chopped nuts, shredded coconut, or dried fruit into the batter before baking.
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