Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Black Velvet Cheesecake Swirl Brownies with Stout Caramel Sauce

Black Velvet Cheesecake Swirl Brownies

Dark, decadent and delicious these black velvet cheesecake swirl brownies with stout caramel sauce are not to be missed. If you’re expecting guests any time soon, switch the oven on.

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Chocolate Ale Fruit Cake – We’re All Baking Mad

Loaf Cakes | 6th March 2012 | By

If you like a good fruit loaf, you’re in for a treat with this chocolate ale fruit cake. It’s virtually fat-free and is tangy and moist with a nice chewy texture. Serve it with a wedge of cheese for a lunchtime special. It’s also delicious toasted with butter.

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Triple Chocolate Ale Brownies – Dark and Delicious

Triple Chocolate Ale Brownies

Brownies & Blondies | 28th March 2011 | By

Rich, dark and delicious, these triple chocolate ale brownies are super tasty. Not as sweet as most brownies, but smooth and mousse-like inside with a lovely crackly top.

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Chocolate, Raisin & Ale Cake

Traybakes | 14th May 2010 | By

This wonderful recipe came via Zeb Bakes who in turn spotted it on Dan Lepard’s site. Not only did Joanne sell this to me as a “chocolate porridge” recipe, she also made it clear that it was a one pan cake – how could I resist? It’s just taken me rather a while to blog about it. Not having any stout in the house, I substituted a bottle of real ale I had knocking about the place. I also followed Joanne’s suggestion of making a creme fraiche ganache as a topping rather than the sweeter icing in the original recipe.
This is what I did:
  • Poured 330ml ale (Badger Original) into a large pan and added 50g rolled oats and 25g cocoa.
  • Brought to the boil and simmered for 1 minute.
  • Removed from heat and stirred in 75g unsalted butter and 100g 70% dark chocolate.
  • Added 225g brown sugar (I think muscovado would have worked well here) and stirred well.
  • Beat in one duck egg and 2 tsp vanilla extract.
  • Mixed in 150g rasins
  • Beat in 250 wholemeal spelt and 1 tsp baking powder
  • Spooned into a 9″ cake thingie and baked for 30 mins at 18oC.
  • Whilst cake was cooling, I melted 100g dark chocolate with 100 ml creme fraiche and stirred gently. I don’t seem to have much success with ganache, it started to split so I very quickly stopped stirring.
  • Spread this on top of the cooled cake as best I could and cut into 16 squares.
Voted by CT as his favourite cake in a long time, this was rich, dense, chewy, moist and delicious – need I go on? Well, one other thing, it wasn’t too sweet, which is how we both like our cakes (mostly!). Despite the ganache not being quite perfect, it still tasted good and it worked better than I think the original fudgy icing would have done. It lasted well and was just as delicious, if not more so, one week on. As I’m sure the ale will have given a different result to the stout, this gives me a good excuse to make it again. Thank you Joanna.

Chocolate Guinness Cake

Chocolate Guinness Cake decorated with golden eggs for Easter.

A rich moist cake, which is dark in colour but light in texture. Traditionally a chocolate Guinness cake should be iced with a white chocolate topping, but this one has a dark chocolate ganache with a swoosh of Guinness in it. This works well as an Easter cake, though it’s good at any other time too.

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