Black velvet baby cakes

Latest comments and suggestions

Results 1-20

• carolynlyn

  27 February 2011

  carolynlyn rated and commented on this recipe

  

  I didn't have any soft brown sugar, so used 100g golden caster and 75g muscovado. I also made them in muffin cases and managed to get a batch of 12 out of the mixture. I cooked them for about 20 mins which was a little too long, but it was hard to tell when they were cooked as the mixture was so dark. Will make them again when I have some left over guinness but I don't think I'd buy it in specially.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• carolynlyn

  27 February 2011

  carolynlyn commented on this recipe

  I forgot to add this to the comment before. I had the guinness left over from making this <a href="http://www.rivercottage.net/recipes/apple-guinness-cheese-soda-bread/">Guinness Apple and Cheese Soda Bread</a>. It's one of my favourite quick breads but I miss out the buttermilk as the guinness and oil provide more than enough liquid.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jultine

  16 March 2011

  jultine rated and commented on this recipe

  

  Having made this recipe and thoroughly enjoyed the cakes, it occurred to me I'd left out the butter! Can't understand how well they turned out. Next time I'll make with the butter for comparison, but for the calorie minded it works well :-D.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rae Habibi

  16 March 2011

  Rae Habibi commented on this recipe

  Looks lovely but can't use almonds as my son has a nut allergy - what should I use instead?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Just Jo

  16 March 2011

  Just Jo commented on this recipe

  Just read somewhere that you could use semolina instead of ground almonds.....

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tasties

  16 March 2011

  Tasties rated and commented on this recipe

  

  SO SO SO SO TASTY!!!! I used a regular muffin tray with some cute Dr. Oetker Baking Cases! Absolutely di-vine!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Caroline

  17 March 2011

  Caroline commented on this recipe

  I made these for the in-laws last week as dessert for an Irish dinner. They went down a storm! The cakes are really moist and fudgey. I will definitly do these again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Line

  17 March 2011

  Line commented on this recipe

  I look forewayrd to try this recipe, but shouldn't we have Irish whiskey in the cream and not champagne...? :-) I'll definitely try that.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jenny R.

  17 March 2011

  Jenny R. commented on this recipe

  Not tried this yet, but sounds delicious, so watch this space!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• annimon

  17 March 2011

  annimon commented on this recipe

  I haven't got any ground almonds , so just about to try with blitzed marzipan !

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kiwiclare

  17 March 2011

  kiwiclare rated and commented on this recipe

  

  These are amazing! Lovely rich dark chocolate heavenly bites! I added vanilla extract with seeds to the cream instead of champagne and it was fantastic. Will be making these again for sure!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cookie

  17 March 2011

  cookie commented on this recipe

  made them as the recipe and absolutely gorgeous . My customers wouldnt shut up about them and wanted the secret recipe hehe !! def making them again

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Georgie

  17 March 2011

  Georgie rated and commented on this recipe

  

  Made these today, used a cupcake tray instead...makes around 12. They were really tasty, specially since the guiness wasn't too strong a flavour.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• michelle's

  18 March 2011

  michelle's commented on this recipe

  These were gorgeous, so moist and rich. I made them in muffin tins as well but mine were a bit bigger so I only got seven. My mum and my husband loved them as well, a definate make again recipe.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• michelle's

  18 March 2011

  michelle's rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Patjila

  18 March 2011

  Patjila rated and commented on this recipe

  

  Made it ate it absolutely lovely! Instead of Guinness I used Port that tastes also very nice. The vanilla suggestion here is also worth a try soon :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• chocolategeraldine

  18 March 2011

  chocolategeraldine commented on this recipe

  Made these last night - an absolute winner. Doubled the recipe to make 16 large muffins. Froze half (without topping) but already defrosting them as only one left ! Thinking of adding a dash of Bailey's to the cream this time.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• chocolategeraldine

  18 March 2011

  chocolategeraldine rated and commented on this recipe

  

  Forgot to add rating !

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• suzyq

  19 March 2011

  suzyq commented on this recipe

  sooooo very very naughty . . . . . but very very . . . devilishly nice!!!!!!!!! A definate winner in our house x

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• my choices

  19 March 2011

  my choices commented on this recipe

  Simple and brilliantly successful. I did try the cream with whiskey and it was great!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1129661/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 100g softened butter , plus extra for greasing
• 175g light brown soft sugar
• 1 egg
• 100g self-raising flour
• 50g ground almonds
• 5 tbsp cocoa , plus a little extra for decorating
• 150ml Guinness

FOR THE CREAM

• 200ml double cream
• 25g icing sugar
• splash Champagne (optional)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes 6

Preparation and cooking times

Prep 35 mins

Cook 25 mins

Freeze cakes only

Ingredients

• 100g softened butter , plus extra for greasing
• 175g light brown soft sugar
• 1 egg
• 100g self-raising flour
• 50g ground almonds
• 5 tbsp cocoa , plus a little extra for decorating
• 150ml Guinness

FOR THE CREAM

• 200ml double cream
• 25g icing sugar
• splash Champagne (optional)

PER SERVING

587 kcalories, protein 5g, carbohydrate 52g, fat 41 g, saturated fat 21g, fibre 2g, sugar 36g, salt 0.59 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.