Chocolate Poundcake

Cake:
2 1/2 cups all-purpose flour
3/4 cup Dutch processed cocoa powder
1/2 teaspoon salt
8 large eggs, at room temperature
2 egg large yolks, at room temperature
1 tablespoon pure vanilla extract
2 teaspoons instant espresso powder
12 ounces unsalted butter (3 sticks), room
temperature
2 1/2 cups sugar
6 ounces bittersweet chocolate, roughly
chopped

Chocolate Glaze:
6 ounces bittersweet or semisweet chocolate,
finely chopped
8 tablespoons unsalted butter (1 stick)
1 tablespoon honey

Equipment: 10 cup bundt pan

Directions:

Place a rack in the middle of the oven and
preheat to 350 degrees F. Butter and flour
the bundt pan.

Sift the flour, cocoa, and salt into a medium
bowl. Whisk the eggs, yolks, vanilla, and
espresso powder together into a bowl and
set aside.

In a heavy duty mixer, beat the butter with
the paddle attachment, on medium speed
for 1 minute, or until smooth. Gradually
pour in the sugar, 1/4 cup at a time, until
the butter begins to lighten, about 3 minutes.
Scrape down the sides of the bowl with a rubber
spatula and beat, on medium-high, until light
and fluffy, about 4 minutes more.

Adjust the mixer's speed to its lowest setting.
Add 1/2 of the flour mixture and mix until
completely absorbed before adding the rest.
Scrape down the sides of the mixer then beat
on medium-high for 30 seconds more.

Adjust again to low speed and add half the
egg mixture, mix until blended and smooth.
Add the remaining egg mixture and beat until
almost blended. Remove the bowl from the
mixer, and fold in the chocolate by hand. Take
care not to over mix the batter.

Spoon the batter into the prepared pan and
smooth the top with a spatula. Bake until a
toothpick inserted into the center comes out
clean, about 1 hour and 10 minutes.

Cool the cake in the pan, on a rack for 10 min-
utes. Turn the cake out of the pan, and cool
right side up on a rack. If not serving the same
day, wrap in plastic wrap and store at room
temperature. Glaze just before serving. Cake
can be frozen for 1 month.

For the glaze: Put all the ingredients in a micro-
wave safe bowl or glass measuring cup. Melt at
50 percent power in the microwave until soft,
about 1 minute. Stir, and continue heat until
completely melted, about 1 minute more. Re-
move from the microwave and whisk until fully
combined, smooth and glossy. While warm, pour
glaze over cooled cake and do not spread. Serve
as desired.