Mile High Chocolate Pound Cake

Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with chocolate pan coat and fitting a parchment paper square between the two pieces. Dissolve instant coffee powder in boiling water and let cool. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy. Add vanilla extract and salt, beat until combined. Scrape the bottom and sides of the mixing bowl. With the mixer running at low speed, add 1 egg and beat for 30 seconds. Repeat with each egg, beating well after each addition. Add the flour and cocoa powder, beating on low until it just disappears. Add coffee to buttermilk and with the mixer running, slowly drizzle in liquid. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 hours or until a skewer inserted into the cake comes out clean. Let cool 15 minutes. To unmold, place over a metal can, like those containing beans or tomatoes, and push down to remove outer piece. When cool enough to handle, lift or turn cake out onto a wire rack and let cool completely.