If you think you're a purist with chocolate, like I am, you may very well look askance at the very idea of tomatoes and chocolate and tsk-tsk this recipe away. Well don't. It's rich, decadent, moist, chocolate-y and has a to-die-for crumb. Top it off with a luscious vegan buttercream frosting and you'll be sooo happy your kitchen has become tomato central--you'll keep this cake in your weekly rotation. . . because the world would be a much better place if we all sat down and had a piece of cake at least once a week. Right now, we're on the "daily" piece of cake ration plan.
Happiness ensues.
The tomatoes starting rolling in about three weeks ago. And they haven't stopped. Something had to be done. And with tomatoes coming in by the bucketfuls, I've made every iteration of pasta you can imagine. No. Seriously. I have. Basil's the same way--coming in by the bunches! Normally, I would never in a million years complain about eating pasta. Ever. It's in my DNA to love it: Croatian/Italian--we LOVE our pasta. But a woman has her limits.
