Pre-blog post statement: My roommate Ariel and I just finished a glorious afternoon of “shaking it like a polaroid,” Outkast style.  If anyone is ever looking for some sort of rainy afternoon activity, I highly suggest a dance off.

Okay, cake post…

I must admit, it is certainly nice to have 4 out of my 5 roommates back in the house.  Their arrival meant that I did not have to carry this cake on my bicycle to work nor did I have to sit in my pjs watching Rogers on Demand and eating the entire thing myself.  I made this cake on Friday afternoon and, by the time Saturday morning rolled around, there was hardly any cake left in sight.  Turns out a few of my roommates get quite ravenous after a night out and speedy cake ingestion is the result.

Now, for some inexplicable reason I appear to be drawn to two types of cakes.  Inadvertently, my past two cakes have both involved sour cream and chocolate, ingredients which one would think would be fairly easy to avoid while baking.  Now don’t get me wrong, I am not falling into some sort of rut…it’s just that sour cream chocolate cakes happen to be ridiculously delicious!!  In all fairness, I very easily could have left the chocolate out of this one since it was just mixed in at the last minute (keep that in mind if you’re not a huge chocoholic like myself!).  Also, anything that has “crumb” in the title always seems to attract me, so perhaps that is another thing that drew me to this dessert.  The only thing that potentially could have been improved on this cake was the moistness level – I am a huge fan of moist and undercooked things, so that was my only issue.  No big deal though!

Oh, PS this cake was from the September issue of Canadian Living and, once again, the recipe isn’t yet posted on their website, so I’ll post it on my recipes page as soon as I get a second to breath (school = slightly overwhelming already).