The perfection is in the pan! Whether you use a traditional or a loaf-shaped pan like I did, you’ll want to spend a little time making sure it’s prepared well. After patiently waiting for your cake to cook and cool, you don’t want to flip out your masterpiece only to find it stuck to the pan.  Start by greasing the pan liberally with melted butter, being sure to coat every inch. A pastry brush is helpful here. Next, sprinkle in some flour and shake the pan around to cover. I use about 3 tablespoons for a bundt pan. Tip: You can whisk a teaspoon or two of cocoa powder into the flour before coating your pan so it blends in with the dark color of the cake instead of leaving light-colored coating spots.