Devil Ducky Cake
Back from Cuba, but why, oh why did I come back? It’s -11C with windchill today, and we got enough snow and freezing rain overnight that I can’t see the walkways between houses anymore. And to think that a week ago I was frolicking in the ocean. 
More on Cuba later. It wasn’t all sun and beach and rum — we spent most of our time in Havana, exploring and learning and experiencing culture shock. I’ll write something up later this week, when my thoughts have settled a bit.
In the meantime, yay for being home! Yay for running amok in my own kitchen again! For some reason I got hit with a massive craving for chocolate cake yesterday, and after lusting for the stuff for several hours I finally got off my *@@ and looked up how to make one. (No, I’d never made chocolate cake from scratch before — behold my shame.) Based on some googling I settled on a PPK recipe, but then another search led me to a most fascinating article. It turns out that a few years ago Cook’s Illustrated took on the challenge to create the perfect vegan chocolate cake. *gasp!* I really wanted to try it, but didn’t have everything I needed. In the end I created a hybrid of the two recipes, and thus was born Devil Ducky Cake…
(Devil Ducky is actually functional — it keeps the saran wrap off the icing. 
It’s very, very dense. Sweet chocolate, you are my density. Also, my breakfast.
