Posts tagged chocolate
Chili Cherry Stout Cake
Chili Cherry Stout Cake

I'll be the first to admit that I don't have much of a sweet tooth. It could even be said that I have an intense aversion to certain sweets. (Whoopie pies actually make me a little anxious - I don't know why. I feel the same way about marshmallows.) HOWEVER, I do love a good piece of chocolate. Whether it be a simple dark chocolate bar or a malt shake, I'm usually down. One of my lifelong dreams has been to recreate the chocolate cake from Matilda. You know the one that Bruce Bogtrotter was forced to eat in front of the whole school and was served to him by a rather gnarly lunch lady. Not the sweetest image of a dessert but that cake looked damn good and I feel like it deserves to be served in a more friendly manner. Hopefully this does it some justice.

I used a bundt cake pan AND a loaf cake for this one, mainly because I didn't have enough pans. But now I have two cakes, and what could be better than that? Am I right?

P.S. I know this is not exactly herbal, but I've been wanting to make this cake for ages and I figured I'd try it out for the blog. 

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Ingredients

Cake

2 cups stout or other dark beer (I used Guinness)
2 cups unsalted butter
1 1/2 cups dark cocoa powder
4 cups unbleached all purpose flour (or a gluten free alternative)
4 cups sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
4 eggs
3/4 cup greek yogurt 

Glaze

One bar (3.2 oz) dark chocolate
1 pinch of cayenne pepper (use the tip of a spoon to collect cayenne, not your fingers)
2 tablespoons unsalted butter or ghee
1/2 cup cherry syrup
1/4 cup powdered sugar

Method

Preheat oven to 350º and grease 2-3, 9 inch pans. In a medium pot, heat stout and butter on low until better has melted. Remove from heat and let cool to room temp. In a large mixing bowl, mix dry ingredients with a spoon and add your butter beer. Mix well. In a separate bowl, whisk eggs and yogurt till well blended and slightly fluffy. Pour egg/yogurt mix in with the chocolate batter and mix well. Pour into pans and place in oven. Bake for 40-50 minutes or until center is no longer wet. Once done, let the cakes cool for about 30 minutes before attempting to remove them from the pans... trust me on that one. 

For the glaze

While the cakes cool, melt chocolate in a double boiler along with butter. Once melted down, add cherry syrup, cayenne and sugar and mix until smooth. Pour over cake and enjoy. 

Chili Cherry Stout Cake

 
 

Chocolate, Maca Root & Ginger Ice Cream
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I do my best to listen to my body and what it can and can't handle but lately it's been a little more needy than I'm used to.  It seems like everything has been making me sick recently and I'm trying to get used to the idea that it's time to let a few things go. As much as I want to, I won't bore you with the trivial aspects of my diet that no longer serve me. However I will say that dairy is high on that list and it, not surprisingly, has been difficult to weed out of my daily life. Dairy has definitely left an imprint on my diet but I think I'm making progress  in making more non dairy substitutes and this ice cream is a perfect example. While I don't have much of a sweet tooth, every now and then I get a hankering for something chocolate covered and rich. I usually make smoothies after working out and this recipe was inspired by that. It's basically a less liquefied, chocolate induced version of my post gym smoothie. 

Maca root seems to be the herb of the moment and while there is a reason for that, I don't find myself using it often as I am typically drawn to ashwagandha, another adaptogenic herb.  However maca has a specific affinity for reproductive health and has been known to enhance stamina. It's also helpful during menopause and can ease the stress of hot flashes. So add any powdered herb your heart desires, either way, this ice cream will treat you well.

Ingredients

1 1/2 frozen bananas cut into pieces
1/2 cup chocolate almond milk
2-4 pieces crystallized ginger
1 teaspoon maca root powder  

Method

Break or chop crystallized ginger into small pieces and place all ingredients into a blender.  If you notice that the blender is struggling a bit, add more milk.  Your ice cream is done once everything is blended together and has a thick consistency.  The mixture may be slightly runny so keep in freezer for about 20 minutes to harden.  Garnish with berries, mint, hemp seeds, cinnamon, nutmeg or whatever fits your fancy. If you only have plain milk, add a tablespoon or two of dark cocoa powder and honey or maple syrup to sweeten.

Serves two

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