This is one of my favorite cakes for several reasons. It gets better as it sits. It'll stay yummy for at least 5 days (covered at room temperature). It feeds an army since it's super rich and you only need a small slice (though I've been known to have a very large slice). It's dense and rich without being heavy.
The BEST Chocolate Pound Cake
1 1/2 cups butter (3 sticks) softened
3 C. sugar
2 tsp. vanilla
2 tsp. instant coffee granules (very important!)
1/4 cup hot water
1 cup buttermilk (get the full fat, whole milk buttermilk from the store if you can find it)
2 c. All-purpose flour
3/4 c. cocoa powder
1 tsp. salt
1/2 tsp. baking powder
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time and vanilla; beat well. In a medium bowl, dissolve coffee granules in the hot water; add buttermilk and set aside. In a medium bowl, combine flour, cocoa, salt, and baking powder. Add the dry mixture and the liquid mixture to the creamed butter mixture alternating between wet and dry until they're all incorporated. Beat just until blended.
Pour into a greased (well greased or Pam'd... it'll stick otherwise!) 12 cup Bundt pan (I used a 10 cup pan and it worked fine).
Bake in a 325* oven for about 1 hour & 20 minutes or until a cake tester/toothpick comes out clean. Cool for 20 minutes then turn out onto a cooling rack. Top with glaze when completely cool.
Quick Cocoa Glaze
2 Tbsp. butter
1/4 cup cocoa powder
3 Tbsp. water
1/2 tsp. vanilla
1 1/4 cups powdered sugar
Melt butter in a small saucepan over low heat. Stir in cocoa powder and water. Cook, stirring constantly, until mixture thickens. DO NOT BOIL. Remove from heat. Stir in vanilla. Gradually add the powdered sugar, beating with a whisk until smooth. Add additional water, 1/2 tsp. at a time until it reaches desired consistency. **Adding the sugar will make the glaze thinner so wait to add additional water until all the sugar has been added**
*You can also make a pretty decoration on top by waiting for the glaze to completely set and then laying a doilie on top and dusting lightly with powdered sugar. Remove the doilie really carefully and it'll look like lace on top of the cake.