Hurricane Irene passed through a few weeks ago. For many of us in Brooklyn it was an excuse to stock up on essentials—water, batteries, and a little comfort food. We ended up at a low-key gathering where the rain was the main attraction, and I wanted something easy to transport that would use the last of the buttermilk in my fridge. The result: a simple, moist chocolate loaf I’ve been calling Chocolate Hurricane Cake.
Chocolate Hurricane Cake
Makes one 9×5 loaf
Inspired by a Martha Stewart recipe
Ingredients:
- 1 stick (113 g) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 tablespoon instant espresso powder mixed with 1 tablespoon water
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup buttermilk, well shaken
Directions
Preheat the oven to 375°F (190°C). Butter a 9×5 loaf pan and dust it with cocoa powder to prevent sticking. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Beat in the eggs, then stir in the espresso mixture.
Sift the cocoa powder, flour, salt, and baking soda together over the butter mixture. Add the buttermilk and gently fold until the batter is evenly combined and smooth, taking care not to overmix. Pour the batter into the prepared pan and smooth the top.
Bake for about 55 minutes, or until a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs. Remove from the oven and let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Serve slices with a dollop of lightly whipped cream or a scoop of vanilla ice cream for extra indulgence. This cake keeps well for a couple of days at room temperature, wrapped tightly, and freezes nicely if you want to save portions for later.
