Yesterday a friend and I made this cake to take to a party. It came out wonderfully moist and chocolatey, although somewhat crumbly. The recipe yielded more batter than we really knew what to do with, so we threw it into every muffin and loaf tin that we could find in her house. One of these was a mini muffin tin, and there was no way in hell the crumbly chocolate cake would extract itself from the pan in one piece. The larger cupcakes and loaves came out great, though. At my friend’s insistence I brought home one of the cakes (most of them were bound for a party, and she kept the largest “loaf” for her housemates to share.) I’m not sure why, as I don’t really have a sweet tooth — I think I might take it to class with me tomorrow, but two of the six people in the class are vegan and the cake, with its four sticks of butter and four eggs, is most definitely not.

At any rate: thumbs up for the recipe, but if anyone comes up with a way to firm it up a bit, I’d love to hear it.

I spent most of the weekend in meetings or at parties; the upshot of it all is that I’ve eaten too much greasy, fatty food and drank too much beer. I think I might spend the week inventing tasty, tasty salads to detox a little bit.