Very Best Chocolate Cake

2 c Flour

1/2 ts Baking powder

1/2 ts Salt

3 tb Instant expresso

1 1/2 c Unsalted butter; softened

3 c Sugar

2 ts Pure real vanilla

5 lg Eggs

1 c Buttermilk

Chocolate glaze- 1/4 c Light corn syrup

3 tb Water

2 tb Unsalted butter

8 oz Bittersweet chocolate; chop

10" Bundt pan. Set aside. Sift cocoa, flour, baking powder, salt & expresso together. Set aside. Cream butter until light and fluffy. Add sugar and beat until dissolved, about 5 minutes on hi 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