chocolate hurricane cake

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.