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Guinness Chocolate Cake

Ingredients

Solids

  • 10 tablespoons unsalted butter - 1 stick plus 2 tablespoons
  • 3/4 cup unsweetened cocoa
  • 2 cups superfine sugar
  • 3/4 cup sour cream
  • 2 whole eggs - large
  • 2 cups all-purpose flour
  • 0 as needed butter - for greasing the pan

Liquids

  • 1 cup Guinness stout
  • 1 tablespoon vanilla extract

Spices

  • 2.5 teaspoons baking soda

Instructions

  1. Heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper.
  2. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
  3. In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth.
  4. Pour into buttered pan, and bake until risen and firm, 45 minutes to 1 hour. Place pan on a wire rack and cool completely in pan.

Mexican Bean Salad

Ingredients

Solids

  • 1 can (15 ounce) black beans - rinsed and drained
  • 1 can (15 ounce) kidney beans - rinsed and drained
  • 1 can (15 ounce) cannellini beans - rinsed and drained
  • 1 whole green bell pepper - chopped
  • 1 whole red bell pepper - chopped
  • 1 package (10 ounce) frozen corn kernels - thawed
  • 1 whole red onion - diced
  • 1/4 cup fresh cilantro - chopped
  • 1 clove garlic - crushed

Liquids

  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tablespoons lime juice - fresh
  • 1 tablespoon lemon juice

Spices

  • 1/2 teaspoon chili powder
  • 1.5 teaspoon ground black pepper
  • 2 tablespoon white sugar - or to taste
  • 1 tablespoon salt - or to taste
  • 1.5 teaspoon ground cumin

Chocolate Cupcakes

Ingredients

Solids

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened natural cocoa powder - plus 2 tablespoons
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon kosher salt
  • 1 whole egg - large

Liquids

  • 4 tablespoons butter - unsalted
  • 1/4 cup vegetable oil
  • 1/2 cup water
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper or foil liners.
  2. In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
  3. In a large bowl, sift the flour with the sugar, cocoa powder, baking soda, and salt.
  4. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl.
  5. Pour the batter into the lined muffin tins, filling them about three-fourths full.
  6. Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely.

Chocolate Brownie Bites

Yield: 12 brownie bites

Ingredients

Solids

  • 1/2 cup almond flour - (48 g.)
  • 1/4 cup chocolate protein powder
  • 3 tablespoons cocoa powder - (18 g.) unsweetened regular (NOT Dutch-processed)
  • 0.33 cup almond butter
  • 6 ounces dark chocolate - (60% cacao; good-quality chips or chopped bars)
  • 2 tablespoons mini rainbow-colored chocolate chips - for decoration

Liquids

  • 2 tablespoons almond milk
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract - pure
  • 1 tablespoon coconut oil - refined

Spices

  • 3/4 teaspoon kosher salt

Instructions

  1. In a large bowl, whisk almond flour, protein powder, cocoa powder, and salt. Add almond butter, almond milk, maple syrup, and vanilla and, using a rubber spatula, fold until well combined.
  2. Scoop heaping Tbsp. of dough (about 20 g. each) and roll into balls (you should have 12 total). Arrange on a parchment-lined baking sheet. (If balls seem sticky or inclined to slump at this point, freeze for 15 minutes before proceeding.)
  3. In a medium heatproof bowl, microwave dark chocolate and oil in 30-second increments, stirring between each, until melted and smooth, about 90 seconds total.
  4. Working one at a time, drop brownie bites into melted chocolate and spoon chocolate over. Using a fork, lift bite out of chocolate, letting excess drip off, and return to baking sheet. Allow chocolate to set for a few minutes, then sprinkle with rainbow chocolate chips.
  5. Refrigerate bites until chocolate is hardened, at least 30 minutes, then store in an airtight container in the refrigerator up to 1 week.