Vegan Blueberry Muffins


Blueberry muffins, hot from the oven, made with fresh blueberries

For me, blueberry muffins are a seasonal delight. I only use fresh blueberries, so I eagerly await the first blueberries of the season. This is a sunny summer treat. 🙂 I have for some time wondered how I could veganize my favorite recipe and still have a muffin as awesome as I’m used to. I’ve tried a lot of vegan baking recipes, and if they are something that traditionally have eggs in them, the recipes — no matter how well known the cookbook author is, or how many rave reviews the book got — well, they all, invariably turned out flat and godawful. (Vegan scones — which I’ve done here on the blog — are a different matter because they aren’t something that usually has egg, and substituting soy milk for dairy milk is perfectly fine.)

Before tackling this conversion I did some research on leavening. Because a lot of the problems vegan recipes have can be traced back to the lack of rising. A few ah-ha moments later and I was ready to make awesome vegan blueberry muffins! There are a few basic things you need to understand and then maybe you’ll brave converting your favorite muffins, too! The ingredients absolutely, must be at room temperature. You see this noted in cookbooks on baking all the time, but unless I’m baking a cake, I never did it. (Why I made the exception for cakes, I don’t know. Some weird cooking quirk of mine.) Why is the temperature important? The baking powder is activated by heat. If you start with a fairly cool mixture and there’s no eggs to give it any extra “oof”, then the baking powder may not be able to overcome the coolness enough, especially if you’re not baking it in a really hot oven. Yeah, it’s the heat thing again. Higher temperatures make the baking powder go “boom” and lots of instant heat makes it act fast before it loses its potency in the mixture (or something like that). So, preheat that oven! Also, I changed the oven temperature and cooking time to be a much hotter oven and a much shorter cooking time. Again, to give the baking powder as much help as I could. Muffins are acidic and that works well with modern baking powders; that’s part of what makes it “go”. Keep that in mind when you’re veganizing your recipes. The other big thing is air bubbles. I just whipped the hell out of the margarine (I used Smart Balance Original) and sugar. Mixtures need microbubbles because that’s what expands when the baking powder does its thing. On the other hand, muffins shouldn’t be mixed much once you start adding flour because then gluten starts forming and it screws up the muffin’s texture. Because vegan muffins don’t have eggs, mixing the whole mess like mad when you add the flour will only make the texture problem worse.

So, to recap: everything at room temperature, preheat oven, beat things well before you get to the stage of adding the flour, mix minimally once you add flour, pop it into a really hot oven. I hope all the above will help you troubleshoot vegan recipes and create your own.

Minor Rant: By the way, these muffins will not have that nuclear mushroom cloud type of muffin top. They will have a nice rounded dome like normal muffins should. If you make muffins and they are spilling over the edge when baked and look like a mushroom, then you are doing something wrong. Prior to gigantic deformed muffins coming in plastic packages, a good well-formed muffin had a nice domed top, with no edges going over the edge of the cups. Muffins that were so big that the tops spilled over the edges were considered to be muffins made by neophyte bakers who didn’t know what they were doing and over-filled the cups. Then some corporation decided to market gigantic deformed mushroom shaped muffins as if they were a Gift From God, and suddenly everyone thinks that muffins are supposed to have gigantic tops that can’t be contained in the muffin cup. I’ve been making muffins for decades, all types of muffins, and if you fill the muffin cups according to the directions on any recipe created prior to the corporate we-must-have-mushroom-shaped-muffins fad you’ll get muffins that have a nice raised dome rising up from the edge of the cup, but not spilling over it. It’s sort of shocking how quickly, and almost totally, corporations have managed to change people’s entire idea of what a muffin looks like. Suddenly people think that ol’ fashioned traditional muffins don’t look right because they’re not deformed! [shakes head]

IMG_20160526_110039This makes 18 muffins. I use 2 muffin pans: one dozen, plus a half dozen.

1/2 cup margarine, softened
1 cup sugar
2 flax eggs (see below)
1 Tbls baking powder
1/2 tsp salt
1 tsp vanilla
2/3 cup soy milk
3 cups organic all purpose flour
1 pint fresh blueberries

Let all ingredients get to room temperature. If you don’t, your muffins may end up flat (ish).

Make flax eggs: Grind flax seed in coffee grinder or use flax meal. I’ve made flax eggs using flax seeds and also using Bob’s Red Mill Organic Flax Meal. Though the ground flax looks different depending on whether I ground it myself or used the pre-ground meal, I didn’t notice any discernible difference in the result. Mix 2 Tbls flax power with 6 Tbls water in a small bowl. Stir, then let set for at least 15 minutes. Stir again before adding to mixture.

Preheat oven 425.

Prepare muffin tins by greasing the cups, putting in paper liners, or putting in silicone liner cups. (I use silicone liners.)

Beat together softened margarine and sugar on medium speed. Do this for a couple of minutes, stopping to gently scrape down the sides of the bowl at least twice. The mixture should be light with a soft almost fluffy texture. This is an important step and shouldn’t be hurried because you’re whipping in tiny air bubbles which will help the muffins rise and give it a good texture.

Beat in 2 flax eggs, also on medium speed until mixture is smooth and creamy.

Add baking powder, salt, and vanilla. If you want to add nutmeg here you can, but the flavor is much better with the nutmeg on top.

Mix in 1/4 cup of smashed berries and juice.

Gently mix in 1 cup flour, then a splash of milk, alternating flour and milk until you’ve added it all. You should do this quickly, mixing as little as possible. Like all muffin recipes, mix just enough for it to come together a bit, otherwise you’ll have a tough muffin. Lumps are fine. Gently fold in the rest of the blueberries.

Divide batter evenly between 18 muffin cups. Sprinkle liberally with nutmeg.

Bake 18-21 mins (your mileage may vary) or until toothpick inserted in center comes out clean.

Cool long enough that you can handle them and eat them without damaging yourself. Pour a nice cup of tea and enjoy! 🙂

Irish Black Ginger Cake

This is an excellent cake for fall if you want something with a bigger bolder flavor than Ginger BreadSpiced Teacake, or Buckwheat Sourdough Spice Cake. It goes good with strong black tea (like P.G. Tips or Brodies of Edinburgh’s Scottish Breakfast) or coffee (it has coffee in it). It also goes well with strong black beers like porters and stouts. This past weekend I had the Wasatch Pumpkin Ale on tap and the spice in it had me wishing for gingerbread to go with it, and made me think of this Irish Black Ginger Cake which I haven’t made in a few years. I can’t say for certain that this beer would go with this cake, not having had them side by side, but you get the idea: any strong black liquid is a potential pairing for this cake. A word of warning, before you spring this delicious confection on your friends: not everyone will be on board for with the flavor of this cake. It gets its strong flavor from blackstrap molasses. It’s really, really, really a blackstrap molasses cake. People either love it, or they’ll give you a forced smile and discreetly throw out their piece. But the people who love this cake really love it!! And I guess you know by now I’m one of the ones who really love it. 🙂

If the idea of blackstrap scares you off, you would probably be better off just baking gingerbread or some other spice cake (see links above) instead of trying to alter the recipe. I substituted regular molasses for the blackstrap once and the result was disappointing. It wasn’t nearly as good as gingerbread is, nor was it a very good molasses cake. So, if you’re going to make this, stick to the recipe. And serve it with strong black coffee, strong black tea, or strong black beer.

I found a recipe online which is exactly the same as the recipe I use, except suggesting fresh ginger as possible alternate for ground ginger. I always use ground ginger and think that grated fresh would substantially alter the recipe. I’d recommend making the cake with ground ginger to see if you like the flavor in general before doing any substitutions.

I bake the cake in an 8″ x 8″ pan and do not put any icing on it.

Irish Black Ginger Cake  — Enjoy!

Buckwheat Sourdough Spice Cake

Buckwheat Sourdough Spice Cake. Still warm from the oven!

This batter is a variation on the Buckwheat Sourdough Muffins last week. It’s sweeter, has more dates, and also a complex mixture of spices which complement both the buckwheat and the dates nicely. It’s baked in an 8″ x 8″ pan.

1 cup sourdough starter (See Buckwheat Sourdough Starter post)
1 cup flour
1 Tbls baking powder
1/2 tsp salt
4 Tbls sugar
2 Tbls oil
2 eggs
1/2 cup chopped dried dates
1 tsp cinnamon (I use a strong Saigon cinnamon, aka Vietnamese cinnamon.)
1/2 tsp ginger
1/4 tsp cardamon

Preheat oven 350. Grease and flour an 8 x 8″ pan.

Put the 1 cup sourdough starter into a bowl. (The rest of the starter you will replenish and put back in the refrigerator See Sourdough Starter post.) Add all the rest of the ingredients to the bowl with the 1 cup of starter. There may be a better way of doing this, like mixing this and that, then adding…but I just dump all the ingredients into the bowl on top of the 1 cup of starter and stir it all together vigorously. No need to get out your mixer. It whips up into a batter very quickly. I stir until the flour is completely incorporated.

Pour batter into the 8″x8″ greased and floured pan. Bake 20-25 mins. (My oven it’s 23 mins. Yours may vary.)

Let cool slightly in the pan on a wire rack, then cut into squares and serve warm with strong black tea or coffee.

If you like the flavor of buckwheat, check out the Buckwheat tag for more posts!

Boiled Raisin Cake

boiled raisin cake 1

Boiled raisin cake is a Christmas staple in our house.  My Aunt Connie wrote out the recipe when she was twelve years old and gave it to my mom who has been making this cake ever since.  (Family trivia:  the recipe from Aunt Connie is still tucked away in one of my mother’s cookbooks.)  If you celebrate the twelve days of Christmas as do those of us living in this part of the world, you still have plenty of time to make it; after all, Christmas is not over until 06 January!


  • 1/2 lb Earth Balance butter
  • 2 cups sugar (organic)
  • 2 cups boiling water
  • 2 tsp ground cloves
  • 2 tsp cinnamon
  • 2 cups raisins


  • 3 cups of flour (all-purpose or spelt)
  • 2 tsp baking soda

Combine first six ingredients in a saucepan and boil for 2 minutes, stirring often.  Place the hot saucepan in a sink of cold water to cool.  Add the flour and baking soda.  Pour into a greased tube pan and bake at 300 degrees (F) for 2 hours.

boiled raisin cake 2


When left out for Santa, this cake is traditionally served with strawberry Purity syrup, a thick and very sweet syrup that is mixed with water.  Santa loves it!

Gingerbread: Ninjas and Zombies

Ninjabread Man in action!

Ninjabread Man in action!

OK, I haven’t created the zombies yet, but with Christmas closing in on us, I thought I’d go ahead and post a bit about gingerbread ninjas. Last year I got some cookie cutters called “Ninjabread Men” and had some fun with them. The gingerbread men recipe that came with them made good gingerbread men, but curiosity got the better of me and I experimented with making the man from my old gingerbread recipe since it was for a very dense loaf-type gingerbread. And…it worked! (You’ll need to add more flour to make a workable dough. I’ve added a note to the bottom of the gingerbread recipe about gingerbread men. I would caution you that you need to roll the dough out very thin or you’ll end up with hilariously fat ninjas! The figures are thin, not just in the thickness of the dough, but also with thin arms and legs unlike the short wider limbs of traditional gingerbread men, so they don’t hold their precise shape when you transfer them from the cutting board (or parchment paper, etc) to the baking sheet. This isn’t a problem, though: it means you can make adjustments to their “stance” when you lay them out for baking. This Halloween I scored some “zombie” cookie cutters, so come Christmas, it will be zombies versus ninjas! Here’s the recipe for my gingerbread, which is super easy…and if you roll it very thin, it will make a nice chewy gingerbread man (or ninja, or zombie).


Swedish Apple Pie

swedish apple pie


Swedish apple pie is one of our favourite desserts.  Not only is it delicious (especially with ice cream – soy, of course) but it is simple to make.  The recipe was given to me about ten years ago by a co-worker.  She had no idea why it was called *Swedish* apple pie since there is nothing particularly Swedish about it, but the name has stuck.  This recipe is a vegan variation – the kind of sugar and flour you use is up to you.

Fill a pie dish 3/4 full (about 6 apples, peeled and sliced)

Sprinkle with 1 tsp cinnamon mixed with 1 tbsp sugar

Now make the batter:

Melt 3/4 cup butter (Earth Balance butter sticks are easy to measure)

Add:  1 cup sugar, 1 flax egg, and 1 cup flour (To make the flax egg stir together 1 tbsp flax seed and 3 tbsp water.  It is best to make the flax egg before you start making the pie as it needs time to thicken.)

Pour the hot batter over the apples and bake at 350 for 45 minutes.

While this dessert is lovely by itself, it’s also nice with vanilla ice cream and/or berries.

Spiced Teacake

Spiced Tea Cake.

Spiced Tea Cake.

This is a nice simple teacake that you can make with spiced black tea. That’s right: it has spiced black tea in it. The recipe originates with the Bigelow tea people who make Constant Comment, a black tea blend with citrus and spices, but you can use your favorite chai instead, if you aren’t in the mood for Constant Comment. I have only used it with Constant Comment, Constant Comment decaf (more on this in a minute), and my favorite chai which is Stash tea’s black chai blend. (Stash has a boggling array chai blends; I can’t vouch for any except the Black Tea Chai, not having tried the others.)

This is my favorite chai and it makes a lovely spiced teacake.

This is my favorite chai and it makes a lovely spiced teacake.

I got the recipe for this teacake from the inside of the Constant Comment box many years ago. You can get it online on the Constant Comment site. The version on the website varies slightly from the way I make it. For one thing, I use margarine instead of butter.

Also, there’s a difference in technique: it says to submerge the teabags in the milk in a saucepan and heat it up to almost boiling. In my smallest saucepan, the teabags aren’t submerged and I’m not sure how easy it would be to get 5 teabags submerged in any saucepan with so little liquid.

What I’ve done in the past is to heat the milk, then pour it into a glass measuring cup, which is tapered so that the bottom is narrower than the top and I then steep the teabags in the already heated milk until it is cool, then wring them out as directed.

Aside from the problem with the teabags not being submerged, the other thing you need to watch out for if you put the teabags in the sauce pan is keeping the paper tags off the burner where it might catch fire, or at least singe. (I have an electric stove.) Since it takes just a moment or two for the small amount of milk to heat up, you can just hold onto the tags above the pot. When mixing the batter, I don’t use a whisk: I just briefly increase the speed of the mixer. Whether on not this works for you depends on your mixer.

I test for doneness using a toothpick in the center, rather than the spring-to-touch test. If the toothpick comes out clean, it’s done. It takes slightly longer to cook in my oven than the time stated in the recipe.

Cooling in the pan. I usually remove it from the pan before it's completely cooled.

Cooling in the pan. I usually remove it from the pan before it’s completely cooled.

The only other note I have is that when I made this with Constant Comment Decaf, the flavor seemed milder to me, so when using the decaf, I use 7 teabags instead of 5. (And good luck with submerging that many!)

This is one of those recipes I can make any time because I usually have the ingredients on hand. (If not Constant Comment, then some chai…I always have some type of spiced black tea on hand.) It needs to be started well in advance of when you want to serve it, however. The eggs need to be room temperature. The heated milk needs to cool before being added to the mixer and it’s recommended that the teacake cool completely before serving, also. It may take slightly longer to bake, depending on your oven. (40 minutes in mine.)

So, my order of doing things goes something like this: take eggs out of the fridge; when the eggs are at room temp, turn on oven, then get out teabags, heat milk and add teabags to milk. When the milk is hot decant the whole thing into a narrow deep cup to cool. While it’s cooling: get out all the other ingredients, grease and flour the pan, cream the sugar and margarine. Etc.

This is a perfect teacake. Serve with a strong plain black tea. (There’s enough spice in the cake.)

Spiced Tea Cake.

Spiced Tea Cake.

Dewberry Cobbler





Growing up, I ate wild dewberries (a relative of the blackberry) as fast as I picked them so there isn’t a family recipe for dewberry cobbler. I’m not sure if we ever picked enough to make a cobbler. Neither my mother or grandmother ever made any type of cobbler that I can recall (so much for my Southern heritage). By the time I married, my mother had discovered Bisquick so it’s possible she may have made something from a dough mix with some kind of fruit at some time— just not while I was around. So, my passes at making cobbler have been experimental, based my consumptions of fresh peach cobbler made by other people for church potlucks and other social gatherings. I never got anyone’s recipe because it’s just dough, fruit and spice…how hard can it be?


Preheat oven 350.

I use about 3 pints of dewberrys (slightly more) and bake the cobbler in an 8″x 8″ non-stick pan. Gently rinse the berries in a colander. Pour them into the pan. The berries should come almost to the top of the pan.

The dewberries should come almost to the top of the 8"x8" pan.

The dewberries should come almost to the top of the 8″x8″ pan.

Sprinkle 3 Tbls flour over them, drizzle with honey (about 2-3 Tbls) and then sprinkle 2 tsps nutmeg over the berries. Stir carefully, just enough to mix up the ingredients a bit.

Flour, nutmeg, and honey...then stir carefully.

Flour, nutmeg, and honey…then stir carefully.

The flour is necessary for thickening once the berries cook down. They’re very juicy and omission of any kind of thickening agent will result in a sloshing pan of boiling berry juice. I add a bit of honey because wild dewberries are tarter than their domesticated cousin, the blackberry. If you’re making a cobbler using sweeter fruit you may be able to omit adding any type of sweetener.

Dough (to make the “cobbles”)

Cobbler is so-named because of the blobs of dough on top resemble the uneven cobbles of cobblestone streets. In short, neatness doesn’t count. 😉

1 cup – 1 ¼ cups flour
1 Tbls baking powder
1/2 tsp salt
3 Tbls margarine
2/3  cup milk

The “cobbles” traditionally aren’t sweet. The idea is that when you eat it, you break the bits of bread up with your spoon and it soaks up the juice of the fruit. If you want more sugar, it won’t hurt to add a bit of sugar to the dry ingredients.

Mix dry ingredients. Cut in margarine until it’s pretty much homogenous. Stir in milk. It will form a wet sticky somewhat loose dough.

Drop dough by large spoonfuls on top of the berries in the pan. Don’t try to spread it for complete coverage. Think of the dough like it’s dumplings in a berry stew.

Drop sticky dough by large uneven spoonfuls on top.

Drop sticky dough by large uneven spoonfuls on top.

Bake 35 mins in 350 preheated oven — or until dough starts to brown.

The dough on top will help hold the heat in, and the cobbler will “set” a bit as it cools, so it’s best to leave it out on the counter for for 15 minutes before digging in.

Dewberry Cobbler, piping hot from the oven!

Dewberry Cobbler, piping hot from the oven!

Cobblers are juicy. They are best served in bowls. Especially dewberry cobbler. The fruit cooks to bits, so unless you add way too much flour for thickener, it will just run all over a plate.



Cobblers, particularly peach, are favorite desserts for dinner-on-the-grounds or summer cookouts, but they’re always runny and really aren’t suited to plates. If you must use disposable plates, styrofoam with a raised lip around the edge is best. Cobblers are often served with a scoop of vanilla ice cream on the side. Another reason for serving in a bowl. 😀 If serving with Ice Cream and if you live within the distribution area for Bluebell Ice Cream, Natural Vanilla Bean would be my choice to go with this.

If you want to do something else with the berries…and have a toaster oven, you might want to try this easy fruit crumble. If you want to read more about my adventures picking and domesticating dewberries, check out the post I wrote last year on my author blog, Idleness.

Easy Fudgey Brownies

Last week’s brownie recipe was sort of excessive — delicious, but not something most people could whip up with ingredients on hand (unless you always have 3 kinds of chocolate and Guinness on hand). This is something anyone can whip up quickly any day with ingredients on hand. Some years ago I was talking to a friend down the street; she had just gotten home from a bad day at work and was frazzled. As she went into the kitchen she was lamenting that she didn’t have any brownie mix because she really wanted a brownie right then. I blinked, then said, “Do you have…” and I rattled off the ingredients for brownies. She said yes to all the ingredients because it’s all very basic stuff that everyone usually has on hand. “Well, then you can make brownies. It’s easy.” She was skeptical. (At that time I had to skip two doors down and grab my recipe, but now I’ve got it on my phone along with all my other recipes.) She mixed up the brownies as I read off the recipe and presto! We had brownies! I remember she looked at me sort of dumbfounded and said, “If it was that easy, then why do we have mixes?” Why, indeed? A lot of pre-packaged food stuff is predicated on the idea that cooking (and baking in particular) is time-consuming and difficult…and that a mix is faster and easier. I’m sure there are examples in which this is actually true, but your basic brownie recipe isn’t one of them! You can have dense chocolatey brownies anytime you want them and the only difference in time and effort from using a mix is…you have to measure a few ingredients. (Oh, gosh, that’s so hard and it takes such a long time!) 😆 😉

This recipe used to be on the Hershey’s cocoa container, but it’s not on the one I’ve got on my shelf now. A slightly modified version is on the Hershey site and I’ve linked to it and added notes on how it differs from the original recipe I’ve been making for years. My recipe is slightly easier because you don’t have to melt butter (or margarine). Also, because it doesn’t have chocolate chips, it can be made from ingredients on hand. It’s stirred up with a spoon in a bowl. No mixer necessary!

Do you have…cocoa powder, baking soda, cooking oil, water, sugar, 2 eggs, all-purpose flour, vanilla extract, salt? You have brownies! 😀

Hershey’s Fudgey Dark Brownies

Notes: The original version called for 2/3 cups oil, divided, instead of using butter which must be melted. Pour the oil into a graduated measuring cup then pour 1/3 cup in with the cocoa and baking soda. Add the rest after the sugar and eggs. This recipe is unusual in that it uses boiling water. Don’t take a shortcut and use the microwave; it won’t work as well. The amazing fun thing is that the mixture you pour the boiling water into will foam as well as thicken. The one time it didn’t bubble up and thicken the brownies didn’t turn out very well and I put that down to the water being not quite hot enough. (I could be wrong, though.) The boiling water doesn’t slow down the prep time too much, however. Don’t add too much water to the kettle since you only need 1/2 cup. Measure and pour quickly. Use the time while the water is coming to a boil to grease a 13″ x 9″ baking pan. (You should’ve started the oven preheating immediately.)

Unlike the recipe link above, my recipe has no chocolate chips in it. Nor does it have nuts, though I think chopped pecans were optional in the original recipe. I’m not that crazy about nuts in brownies though I usually have pecans on hand.

The original recipe says that this can be made in two 8″ square pans and baked for 30-32 minutes. I’ve never tried this.

These brownies are very dense and fudge-like in their texture. If you like your brownies more cake-like, this probably isn’t the recipe for you. But if you need a hit of chocolate after a long hard day, this will hit the spot! 😀

Triple Chocolate Guinness Brownies

This is about the most decadent thing that you can make for St. Patrick’s Day. People go into fits of ecstasy with one bite. The original source for the recipe recommended topping the brownies with whipped cream, but as rich as these are, that would probably kill people. 😉

The original recipe (sometimes attributed to “Grace Neill’s”) despite being all over the internet, in magazines and even in a book, has some fundamental problems. Apparently I’m the only one who has ever actually made it because the error continues to be passed on, verbatum, in every copy of it I’ve seen. This version has the same ingredients, but the directions are mine. One odd thing about the recipe that apparently is not a mistake is that there’s no leavening in the recipe. No salt, no soda, no baking powder. I’ve made it this way many times. It makes a very dense rich brownie. Excellent with a pint of Guinness. 😀

4 large eggs
3/4 cup sugar
8 oz. bittersweet chocolate
4 oz white chocolate
6 Tbls margarine (or butter)
3/4 cup all-purpose flour
3/4 cup cocoa powder
1 1/4 cups Guinness stout (I buy the pub-draught cans.)

Preheat oven 375. Grease 8″ baking pan with butter or margarine, or spray with PAM.

Break the bittersweet chocolate and white chocolate into 1/2 oz pieces and place in microwavable bowl with the margarine (which should be tablespoons, not a block, if you use stick margarine) and heat slowly in the microwave for 10-30 seconds at a time, depending on your microwave and setting. Always err on the side of less time if in doubt! If over-heated the chocolate will become grainy. Stir after each time you microwave. It doesn’t hurt it to set in the microwave for a little while between heatings, so after starting the microwave go ahead and …

Beat eggs and sugar until fluffy. You will need to use a moderate to high setting depending on your mixer.

Sift together flour and cocoa powder while the mixer runs. Continue gently heating the chocolate-margarine mixture in the microwave until thoroughly melted and stirred together. Let cool somewhat. Remove from microwave and beat into the egg mixture–at a lower setting than that used to beat the eggs.

Beat the flour and cocoa mixture in next. Be careful adding this! Slow the mixer down to the lowest “stir” setting and only increase it when things are under control. Adding the cocoa mixture to a mixer that’s going too fast will result in a Trinity-blast type cloud of cocoa caroming up out of the blender, coating counter, floor, and the cook with a fine layer of powder! Scrape sides of bowl frequently during the entire mixing process so that all the chocolates are blended evenly.

Add the whisk attachment and whisk in the Guinness stout. If you don’t have a whisk attachment, use the regular beater. Be careful with the speed of the mixer; start slow.

Pour the batter into the greased pan and bake in preheated oven for 40-45 minutes, depending on your oven. Check with a toothpick. The toothpick should not be wet, but not completely clean either. When it’s done, the center of the cake is moist so the toothpick will not be as clean as when testing most other cakes. Set the pan on a wire rack and let cool. Cut and serve.