Tag Archives: choc

Vegan

Chocolate Cherry Porter Bread

Prep time: 
Cook time: 
Total time: 
Serves: 8-10

INGREDIENTS

For the Bread
  • 2 cups (350g) SR flour
  • ¾ cup (70g) sugar
  • ½ cup (50g) cocoa powder
  • 2 tsp. baking powder (if using plain flour)
  • ½ tsp. baking soda (if using plain flour)
  • ½ tsp. salt
  • 12Oz (350ml) Porter Beer (Sainsburys TTD)
  • ¼ cup (60g) Vegan Margarine, melted (Pure Soy)
  • 1 tsp. vanilla
  • 2 cups (250g) fresh cherries, pitted and coarsely chopped
For the Chocolate Glaze
  • ½ cup (100g) Vegan Chocolate
  • ½ tbsp. Vegan Margarine (Pure Soy)

INSTRUCTIONS

Make the Bread
  1. Preheat oven to 180C.
  2. Grease or spray a 2lb loaf tin (unless it's nonstck)
  3. Combine flour, sugar, cocoa, baking powder, baking soda and salt.
  4. Add porter, margarine and vanilla. Stir just until blended.
  5. Fold in cherries.
  6. Pour into loaf pan.
  7. Bake 1 hour, or until toothpick inserted into center comes out clean.
Make the Glaze
  1. Melt chocolate chips on stove top or by microwaving in 30 second increments.
  2. Add margarine and stir until melted and blended.
Finish
  1. Allow loaf to cool and then remove from pan.
  2. Drizzle with glaze.

IMG_20150207_181145

Verdict

Unfortunately this turned out very bland.  The texture was OK, just not much taste.  I'll tweak this until I get it right, then I'll update.

Vegan

Guinness Cake

Ingredients

for the cake

250ml Guinness
250g unsalted butter
75g cocoa powder
400g caster sugar
142ml sour cream
2 large eggs
1 tablespoon vanilla extract
275g plain flour
2 ½ teaspoons bicarbonate of soda

for the topping

300g cream cheese
150g icing sugar
125ml double cream (or whipping cream)

Method

  1. Preheat the oven to gas mark 4/180°C/350ºF, and butter and line a 23cm / 9 inch springform tin.
  2. Pour the Guinness into a large wide saucepan, add the butter - in spoons or slices - and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb.
  3. Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
  4. When the cake's cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the unsieved icing sugar in first and blitz to remove lumps before adding the cheese.
  5. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.