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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Coat a 9-by-5-inch loaf pan with butter.
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3
Line the bottom and two sides with parchment paper.
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4
Butter the parchment paper, then dust lightly with flour, shaking out the excess.
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5
Sift the flour and baking powder together onto a piece of parchment paper.
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6
In a heatproof bowl, whisk together the cocoa and espresso powders.
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7
Add the boiling water and stir until smooth.
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8
Set aside to cool, about 5 minutes.
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9
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy, about 3 minutes.
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10
Beat in the eggs 1 at a time, beating well after each addition.
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11
Scrape down the sides of the bowl with a rubber spatula occasionally.
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12
Mix in the cocoa mixture and the vanilla.
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13
With a rubber spatula, gently fold in half of the dry ingredients until almost fully incorporated.
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14
Fold in the remaining dry ingredients and the chocolate chips just until the batter is smooth and the dry ingredients are incorporated.
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15
Pour the batter into the prepared pan and smooth the top.
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16
Bake until a toothpick inserted into the center comes out clean, about 1 hour.
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17
Let the cake cool in the pan on a wire rack for 5 minutes, then unmold the cake and peel off the parchment.
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18
Turn the cake top-side up and let it cool completely (cover the cake with a slightly damp kitchen towel so the outside doesnt dry out).
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19
Just before serving, dust the top with powdered sugar.
