1 cup (120 g) cocoa powder, plus more for dusting pan
½ teaspoon baking powder
2 teaspoons vanilla extract
2 teaspoons instant espresso dissolved in ¼ cup hot water
1¼ cups buttermilk, shaken and at room temperature
1 teaspoon salt
1½ cups (3 sticks) unsalted butter
2½ cups (500 g) granulated sugar
5 whole eggs at room temperature
Instructions
Preheat the oven to 325 degrees. Use cooking spray or butter to grease a 10 cup bundt pan well, dust it with a little cocoa powder and tap out the excess.
Combine the flour, cocoa powder, baking powder, and salt in a medium sized bowl and whisk well to thoroughly combine, set aside. Combine the vanilla extract, espresso, and buttermilk in a small bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment or with a handheld mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time and beat to combine.
Alternate adding the dry ingredients in 3 additions, alternating with the buttermilk mixture, beating to combine between each addition.
Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place the pan on a cooling rack for 10 minutes, then run a knife around the edges to loosen the cake from the pan. Place your serving plate on top of the bundt pan, then turn over to release the cake onto the plate. Allow the cake to come to room temperature before drizzling with ganache.
Recipe by oh honey bakes at https://ohhoneybakes.com/chocolate-pound-cake/