Preheat your oven to 350 degrees, and grease a 10-cup bundt pan. 

In a medium bowl, stir together the cake flour, baking powder, salt, and instant espresso powder. Set aside. 

In a large bowl, beat together the butter and sugar until fluffy. Add in the eggs one at a time, beating between each addition. Stir in the vanilla extract. 

Reserve about 1 tablespoon of the flour mixture in a medium bowl. Add in the flour mixture and the milk in alternating additions, starting and ending with the flour, until completely combined. Beat on medium speed for about 5 minutes. This will seem like longer than you need, but just keep going. 

In the bowl with your reserved flour, add your pecans and chocolate chips. Toss to completely coat. Fold the mixture into your cake batter, including any excess flour, until evenly distributed. 

Pour batter into your prepared cake pan. Bake for 60-65 minutes, or until a toothpick comes out clean. Cool before removing from the pan. Enjoy!