Choclate ckae

1 1/2 sticks (12 tablespoons, 6 oz) unsalted butter, at room temperature

1 1/4 cups (8 3/4 oz) sugar

1 teaspoon water, at room temperature

2 teaspoons instant espresso powder

3 large eggs, at room temperature

1 cup (5 oz) all-purpose flour

1/2 cup (2 oz) unsweetened Dutch-process cocoa powder

1/4 teaspoon baking powder

pinch of salt

1/2 cup (4 oz) buttermilk, at room temperature

Method:

Preheat oven to 350 F. Spray the wells of the bundt pan thoroughly with cooking spray.

In a medium bowl, whisk the flour, cocoa powder, baking powder and salt together. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium high speed until very light in color (almost white) and fluffy, about 4-5 minutes. Scrape down the sides of the bowl. In a small bowl combine the water and espresso powder, stirring until smooth. Add the eggs to the bowl with the espresso mixture and beat to blend. With the mixer on medium speed, add the egg mixture about 1 tablespoon at a time, incorporating each addition fully before adding the next. Scrape down the bowl occasionally.

With the mixer on low speed, alternately add the flour mixture and the buttermilk, beginning and ending with the flour mixture (dry, wet, dry, wet, dry). Beat just until combined. Use a rubber spatula to scrape down the bowl and make sure everything is well blended.

Distribute the batter evenly among the six wells of the mini bundt pan (about 1/2 cup batter in each). Bake for 16-19 minutes, until a toothpick inserted in the center comes out clean. Transfer the bundt pan to a wire rack and cool for 10 minutes before turning the cakes out. Let the cakes cool on the wire rack.