I made this
black cocoa loaf cake yesterday, and followed it exactly as written despite some skepticism, which turned out to be warranted, because the middle of the loaf collapsed as it cooled. Even as I was measuring out 1 TBSP of baking powder(!!!), I was like, this seems excessive, but maybe it's because the cocoa is so alkalinized??? So I might cut that back slightly to 1.5 or 2 tsps if I make it again, which I might, because the flavor is good, despite all that baking powder. I didn't bother with the ganache since I don't have room in the fridge for the cake. But it would also disguise that kind of collapse, so if I were serving it to other people I probably would make it.
It's been gray and cool since last night, but it hasn't rained yet, so I've been able to keep the windows open. I did have to use the AC a couple times last week, especially to sleep, and I'll put it on again when necessary, but it was nice just using the fan last night.
Anyway, work remains busy, the world is on fire, but the Mets stay winning! Gotta take the little joys while you can...
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