New stove was just delivered and hooked up (hooray for responsive landlords!), so I'm back in business. You'd think I would have used a bake-free week to catch up on the stuff I hadn't posted about yet but, well, I didn't. So here's update #1:
CHOCOLATE ZUCCHINI CAKE
Oh, yum, was this delicious! And I've got a bunch of pieces in the freezer for future cake nights, hooray!
This will be a short post, 'cause I just wanna boast that for once I actually followed a recipe exactly as it appears in the book! Well, almost exactly: I used a combo of yogurt and milk instead of buttermilk, and I didn't have brown sugar, so added a teaspoon of molasses with the raw cane sugar I had on hand. But that's it. Hardly counts as substitutions, compared to the liberties I usually take. Which might be why this turned out so good!
Want the recipe? Turn to page 426 of the King Arthur Flour Co.'s WHOLE GRAIN BAKING cookbook (which I am totally loving, wanna try everything!).
I baked mine in a 12-cup bundt pan. A 10-cup size as called for would probably be better, but 12-cup is what I've got, and it didn't turn out to be horribly too big so all's well.
Only thing I'd do differently next time is use smaller chocolate chips. I used Ghiradelli bittersweet, but they're kind of large and didn't distribute well in the batter. I think mini-chips would work better.
This is a great chocolate cake recipe... although (eeeeh, grimace) I do think the chocolate flavor needs be just a little more intense before I can call it perfect. I'll keep looking. But I will make this again.
I didn't frost this, BTW (feeling lazy), just whipped up some heavy cream with a little vanilla extract and a generous amount of confectioner's sugar. Very nice combo with the choc cake. If you're clever, like me, you will make a little too much of the topping (oops!) because everyone knows whipped cream doesn't keep well even thickened with conf.sugar, and that is a very good reason for putting leftovers in your morning coffee the next day.