Very Best Chocolate Cake

Directions

PREHEAT OVER TO 325℉ (160℃).

Butter and flour a 10 inch Bundt pan.

Set aside.

Sift cocoa, flour, baking powder, salt and espresso together.

Set aside. Cream butter until light and fluffy.

Add sugar and beat until dissolved, about 5 minutes on high 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 whisk or spatula until smooth, shiny and cool.