Feeds:
Posts
Comments

Posts Tagged ‘Chocolate’

For my friend’s birthday I wanted to make something a bit more decadent than the usual cake, and this Chocolate Kahlua combo did not disappoint! It’s a bit more time consuming than the previous Chocolate Cake that I posted, but it’s worth the effort – everyone at the Birthday dinner agreed that this Cake was delicious…The Maple Syrup used in this recipe gives it a mellow sweetness and a moist texture. You could always sub the Kahlua for another Liqueur if you like, or if you would prefer to make this cake alcohol free then you can just replace it with Soymilk. I used two different frostings here, but you can always double up the recipe and just use one of them – the topping is more of a Ganache, and the filling has a buttercream frosting texture…The Cake recipe is an adapted version of the one in More Great Good Dairy-Free Desserts Naturally, in which it is fittingly called: ‘The Chocolate Cake to Live for’!

Ingredients & Method:

Chocolate Kahlua Ganache (from ExtraVeganZa: Original Recipes from Phoenix Organic Farm, make this first as it takes a few hours to set)

3/4 cups Dark Chocolate, chips or chunks

1/2 cup Soy Butter/Margerine

2 Tblsp. Kahlua (or other liqueur you prefer)

1/4 cup plus 2 Tblsp. Soymilk (I used Chocolate)

 

– Melt chocolate in double boiler, then add Butter and stir until melted. Pour in Kahlua & Soy milk and whisk until thoroughly incorporated.

– Remove from heat and pour into a bowl. Chill in fridge until thickened for a few hours, or place in freezer for about 2 hours if you’re in a hurry. Stir vigorously before spreading on cake.

Fudgy Chocolate Frosting: (from Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living)

1 1/4 cup Powdered Sugar

1/4 cup Cocoa powder

1/4 cup Soy Margerine/Butter

1 1/2 Tblsp. Agave Syrup

1 Tblsp. Chocolate Soymilk

1/2 tsp. Vanilla Extract

 

– In a mixing bowl, cream Butter, Agave, Soymilk and Vanilla using a hand mixer. Add sifted Sugar and Cocoa, and beat at low speed until mostly incorporated. Increase speed to medium or high, and beat frosting for 2 mins. until nice and fluffy. Place in fridge to firm up until ready to frost cake.

Chocolate Kahlua Cake: (makes one 9 inch two-layer cake)

1 cup Whole Wheat Pastry Flour (or just use more White Flour)

1 cup unbleached White Flour

1/2 cup plus 2 Tblsp. Cocoa powder

1/2 cup Sugar

2 tsp. Baking Powder

2 tsp. Baking Soda

1 tsp. Salt

1/2 tsp. granulated Coffee

1/2 cup Canola Oil

1 cup Maple Syrup

1 1/2 cups Chocolate Soymilk

1/2 cup Kahlua

1 Tblsp. Vanilla Extract

2 tsp. Apple Cider Vinegar

*Chocolate shavings (Use a Vegetable peeler to shave Chocolate from a slab)

 

– Preheat oven 350 F/180 C, and oil two 9-inch round Cake pans, then line the bottoms with parchment paper to fit.

– Sift Flour, Cocoa, Sugar, Baking Powder, Baking Soda, Salt and Coffee into a medium sized bowl, and stir with a whisk to combine.

– Whisk Oil, Maple Syrup, Soymilk, Kahlua, Vanilla and Vinegar in a separate small bowl until well blended. Pour into dry mixture and stir with a whisk until the batter is smooth (don’t over stir). The batter will be thin.

– Divide batter evenly between the two pans,  tapping lightly on the counter to eliminate bubbles.

– Bake for 25-30 mins. until the tops of the cakes have set, the sides started pulling away and a toothpick inserted in centre comes out clean.

– Cool pans on wire rack for 10 mins., then run a knife around the cakes and invert onto a rack. Carefully remove pans and parchment paper. Let cool completely.

– Wrap in plastic wrap over plates, and refrigerate until cold. Once ready, frost bottom layer with Chocolate Frosting, top with second Cake layer and then cover with Chocolate Kahlua Ganache. Refrigerate until Ganache has set and you’re ready to serve.

*Garnish with Chocolate shavings and devour in bliss…

Read Full Post »

These next two posts are dedicated to Chocolate Cakes…This one in particular is really the easiest recipe you will ever come across – Vegan or otherwise! There are no Eggs to separate or beat, no messy Butter or Chocolate to melt, and there’s no ‘weird’ replacement ingredients like Soymilk or Tofu. I know it’s not exactly the healthiest cake, as it contains Sugar and Wheat, but for a quick fix (if you need to take something to someone’s house for tea or for a birthday) this is perfect, as it’s simple & easy – anyone can make this cake! I like to mix it up a bit by making it in a loaf tin and adding Nuts, Cranberries & Cinnamon (I call it my ‘Christmas’ Loaf), and people always rave about it. If you’ve previously shied away from Vegan Cake recipes, or even just baking, I urge you to give this a try – you won’t be disappointed!

Ingredients: (from The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets, makes 1 cake or loaf)

1 1/2 cups All-purpose Flour

3/4 cup Sugar (I like to use half White, half Brown)

1/2 tsp. Salt

1 tsp. Baking Soda

1/4 cup Cocoa powder

1 1/2 tsp. Vanilla Extract

1/3 cup Canola Oil

1 Tblsp. Vinegar (White or Apple Cider)

1 cup (235ml) cold Water

optional: 1/2 cup each of Walnuts and Cranberries, + 1/2 tsp. Cinnamon

Frosting (to follow)

 

Method:

Preheat oven to 350F/180C, and lightly oil Bundt pan, 9 inch Springform pan or Loaf tin.

– Combine Flour, Sugar, Salt, Baking Soda, and Cocoa powder in a bowl until thoroughly combined. Create a well in centre, and add Vanilla, Oil, Vinegar and Water. Add Nuts & Cranberries if using.

– Mix until just combined, don’t overmix. Pour into prepared pan, and bake in oven for 30 mins. or until toothpick inserted in centre comes out clean (if making in loaf tin it may take another 5-10 mins).

– Cool on wire rack for 10-15 mins. and then run sharp knife around inside of pan to loosen cake. Turn onto wire rack, and cool completely before frosting or dusting with Icing Sugar.

Frosting:

1 cup Icing Sugar, sifted

3-4 Tblsp. Cocoa, sifted

4-6 tsp. Hot Water or Milk of choice

 

Method:

Mix well until right consistency, and frost cooled Cake.

*Next up: Kahlua Chocolate Birthday Cake…

Read Full Post »

Banana Bread is always a hit – this is my tried & tested recipe that I have shared with many, and it never fails! It’s just the way Banana Bread should be: moist, crunchy & not too sweet, with a delicate crust. I decided to jazz it up a bit by adding some Cocoa (so good!), but if you want to leave it out then add an extra 1/4 cup of Sugar. I didn’t want to overpower the Banans in this loaf, so if you want a stronger Chocolate flavour increase the Cocoa to 1/2 cup…And for extra chocolatey goodness, add Chocolate Chips instead of Nuts! Buy yourself some Bananas today, and let them sit for a few days until they are nice and spotty, before making this Banana Loaf.

Ingredients:

(adapted from You Won’t Believe It’s Vegan!: 200 Recipes for Simple and Delicious Animal-Free Cuisine)

2 1/4 cups Barley Flour (or 2 cups All-Purpose Flour if you don’t want it Wheat-free)

1 1/2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 cup Canola Oil

1/2 cup Brown Sugar or 1/2 tsp. Stevia (increase to 3/4 cups Sugar or 3/4 tsp. Stevia if making plain Banana Bread)

1/4 cup – 1/2 cup Cocoa Powder

1/2 tsp. Salt

1/4 cup Soy Milk (may need a little more if using 1/2 cup Cocoa)

1/4 cup Maple Syrup

1 tsp. Vanilla Extract

4 mashed, ripe Bananas (add extra 1/2 Banana if using Stevia instead of Sugar)

1/2 cup chopped Walnuts, or Chocolate Chips

Method:

Preheat oven to 180C/350F, and lightly oil 9X3 inch Loaf pan and set aside.

– In a large bowl, sift Flour, Baking Powder, Baking Soda and Cocoa.

– In another bowl, mix together Oil, Sugar/Stevia, and Salt. Stir in Soy Milk, Maple Syrup, and Vanilla. Add the Bananas to the mixture and mix well.

– Add the Banana mixture and the Nuts to the dry ingredients and stir in thoroughly.

– Pour batter into the prepared pan and bake for 40 – 50 mins., or until a toothpick inserted in the middle comes out clean.

– Allow to cool in pan 10 mins. and then turn out onto a cooling rack and cool completely.

*Makes 1 delicious Loaf…

 

Read Full Post »

This Mousse has been made with Carob which is a legume similar to the Cacao bean, but it has a sweeter taste and is not as bitter. Carob is also a great substitute for Chocolate when you are avoiding caffeine, as I am, and it only contains 2% fat against Cocoa’s 23%. However, I know that Carob is not as widely available, so you can happily replace it with Cocoa in this recipe and it will still taste delicious. ..And as there is none of the usual cream and milk chocolate in this Mousse, it will still be very low in fat, and therefore a guilt-free indulgence! This is not the most luscious Chocolate Mousse recipe I have (I plan to make that at a later stage…), but it IS really quick & easy to make.

Ingredients: (modified from the Vegan Epicurean site)

1 asceptic box of Firm Silken Tofu

6 Tblsp. Agave (or: 1/4 tsp. Stevia, 1/2 Tblsp. Agave & 4 Tblsp. Soy Milk)

3 1/2 Tblsp. Carob powder/Cocoa powder

pinch of Salt

1 1/2 Tblsp. Kahlua or other Liqueur

1/2 tsp. Vanilla Extract

1/4 cup Carob chips/chocolate chips, melted

Cacoa nibs or Chocolate shavings for sprinkling on top

 

Method:

– Blend all ingredients in a food processor/blender, and combine thoroughly.

– Transfer to small serving bowls and cover with plastic wrap. Refrigerate for atleast 1 hour before serving.

– Sprinkle with Chocolate shavings and dig in!

 

Read Full Post »

 

In keeping with my Thai surroundings, I decided to go for a Sago Pudding as every Supermarket here seems to be stocked up with different sizes of Tapioca Pearls in their Dessert section…My mum’s Sago was always made with Evaporated Milk, and baked for about 2 hours – so that was out of the question! I really wanted to try and make a Chocolate one, so I decided to use some Chocolate Soymilk I had found in one of the better Supermarkets in place of Cocoa and Sugar. The Coconut Cream, as always, gives it a rich & luscious taste, without being too sweet. Very simple, with just three ingredients, this recipe takes a bit of time as you need to stir constantly. The longer you soak the Tapioca, the less time it will take to cook. Don’t use unsweetened Chocolate Soymilk, as you will then need to add extra sugar for sweetness…

Ingredients:

3/4 cup Tapioca (small pearls)

2 cups Chocolate Soymilk

1 1/2 cups Coconut Cream

Dried Coconut for garnish

*If you don’t find it sweet or chocolatey enough at the end, swirl in 1-2 blocks of Dark Chocolate

 

Method:

Soak the Tapioca in Soymilk for 30mins. or more (a few hours is ideal)

– Add Coconut Cream and bring everything to a low boil in a saucepan, then reduce heat and simmer. Stir constantly for 20 -30 mins. until Tapioca becomes translucent. Add more Coconut Cream while cooking if it gets too thick.

– Serve hot, or for a cold pudding put in a container and refrigerate for 2 hours. Then spoon into bowls, drizzle with Coconut Cream and sprinkle with Dried Coconut.

Read Full Post »