chocolate hurricane cake

September 19, 2011

Hurricane Irene came and went a few weeks ago. The evening was, at least for us in Brooklyn, an excuse to stock up on essentials such as booze water. And, since we were going to a hurricane party (or what turned into a drinking wine and watching really heavy rain party) I wanted to bake some thing that could be easily transported, and finish up the last bit of buttermilk in the fridge. Hello, chocolate loaf cake!

Chocolate Hurricane Cake
Makes one 9×5 loaf

Inspired by Martha Stewart

1 stick butter, softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 tablespoon espresso powder, mixed with 1 tablespoon water
1 cup unsweetned cocoa powder
1 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk, well shaken

Preheat the oven to 375. Butter a loaf pan, and dust with cocoa. In a large bowl, mix the butter, sugars, eggs, and espresso mixture together until well combined. Set a sifter over the bowl and measure out the cocoa, flour, salt, baking soda, and sift the ingredients directly over the butter mixture. Add the buttermilk and stir to combine. Pour into the prepared pan, and bake for 55 minutes, or until a tester comes out clean. Serve with a little dollop of whipped cream, and enjoy the empty streets of the city.

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{ 2 comments… read them below or add one }

Hana F October 13, 2011 at 11:11 am

I’m eating this cake as I write this post. Delicious!!! And I cheated, I did not have a full cup of cocoa powder and I did not have espresso powder, I’ve used Czech version of Ovaltine. This is a recipe I always looked for and didn’t have time to look for it, I always have leftover buttermilk. And here it is! Great blog by the way, I put it in my Google Reader!

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Lillie October 13, 2011 at 11:31 am

Thanks, and I’m happy to hear that it turned out well! xo

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