I've made this chocolate buttermilk pound cake several times lately. This cake started as a way to use up buttermilk that I had purchased for pancakes but it has taken on a life of its own. I started with this recipe from Allrecipes and added three tablespoons of cocoa. It doesn't need any icing to be enjoyed. Like all pound cakes, it is very portable---it makes the perfect snack for a car trip. The sour note of the buttermilk goes amazingly well with the bitter note of the cocoa. Don't worry, this cake has plenty of sugar, butter, and eggs to smooth things out.
Trev, Jan, and Karem took me to a wonderful evening at West End Grill located, appropriately enough, in the West End. The restaurant still has its old tin ceiling festooned with stained glass chandeliers. I was too hungry to take a picture of our appetizers: crab cakes and bleu cheese tarts. The crab cakes had just a bit of heat to them, something you don't always find in a crab cake but which worked very well. The bleu cheese tarts lived up to their intriguing premise, rich and tangy. This is my caprese salad. The mozzarella, tomato, and basil were all outstanding. The balsamic vinegar had been very well aged, giving it a thick consistency. My main course was tuna, perfectly prepared to a medium well. The tuna left just enough room for a chocolate lava cake paired with decaf coffee. The cake was rich and moist. I kept scraping my plate to be sure I retrieved all of the chocolate.