Black velvet baby cakes

Black velvet baby cakes

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(28 ratings)

Prep: 35 mins Cook: 25 mins


Makes 6
These gorgeous Guinness puds are an indulgent treat - and perfect for St Patrick's Day on 17 March

Nutrition and extra info

  • Freeze cakes only

Nutrition: per serving

  • kcal587
  • fat41g
  • saturates21g
  • carbs52g
  • sugars36g
  • fibre2g
  • protein5g
  • salt0.59g
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  • 100g softened butter, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g light brown soft sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g self-raising flour
  • 50g ground almonds
  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 5 tbsp cocoa, plus a little extra for decorating
  • 150ml Guinness

For the cream

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



    A sparkling wine and name of the most northerly wine region in France. Most Champagnes are a…


  1. Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 6 dariole moulds with baking parchment. Put the butter, sugar, egg, flour, ground almonds, bicarbonate, cocoa and Guinness in a mixing bowl. Beat together until lump-free. Divide between the tins then bake for 20-25 mins until risen and a skewer poked in comes out clean. Cool for 15 mins, then remove from tins and cool completely – the same way up they baked, don’t turn upside-down.

  2. Whip cream with the icing sugar and splash of Champagne, if using, until thick. Spoon a dollop onto the top of each cake and dust with a touch of cocoa. Serve with glasses of Champagne or Black Velvets for pudding.

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Comments (51)

bobclark1977's picture

The recipe doesn't show bicarbonate in the ingrediants list but it does show up in the method text. Should there be any and if so, how much. I made these without bicarb. and they were really good but if it should be there, I'd like to try it.

aniasn's picture

They're delicious and easy to make. Even my brother who doesn't like beer liked them.

elengarth's picture

Amazing! Made them as mini cupcakes for my colleagues at work and they were all gone in less than an hour!

kevconn1's picture

Simple to make and delicious to eat. Added Baileys to cream instead of Champagne!!! Yummy

kevconn1's picture

Simple to make and delicious to eat. Added Baileys to cream instead of Champagne!!! Yummy

grousegirl's picture

I didn't put any bicarbonate soda in at all. I used muffin cases in a muffin tray & got 10 gorgeous little cakes, cooked for 20 minutes & perfect! Also put a splash of Baileys in with double cream & icing sugar (although I did have loads of cream left, so probably only use 150ml of double cream next time)
These are amazing, I took them to work & everyone loved them (I work in a farmshop, so tough crowd to please!) they are dark, rich, fudgy & moist - my new favourite recipe!

janice_geddes's picture

These were fab. Lovely recipe. Just one thing though, the method states add bicarbonate but the ingredients list does not list bicarb or tell how much to use. I added 1/2 tsp and mine were fine but it would be good to add this to help other users.

jay1wright's picture

Yum yum. Made these on Sunday for morning coffee with the in laws. Serious brownie points gained. So simple and tasty an absolute must for anyone.

coulthsa's picture

These were a disaster for me! How much bicarbonate did the successful cooks use? It is not listed on the ingredients but you are told to add it to the bowl.

h4yley's picture

How much bicarbonate? It says in the method but not in the recipe.

papworki's picture

Method refers to bicarbonate but its not mentioned in the ingredients - did anyone add it? If so how much please?
Also I love the idea of the muffins instead - how much did you reduce the cooking time by?

memolek77's picture

So good! Didn't have self raising flour so used plain flour instead - just added half a teaspoon of baking soda. I wasn't sure about the bicarbonate so I only added 1/3 of a teaspoon.

littlenanny's picture

How much bicarbonate of soda, not in the ingredients but mentioned in the method?

camilatvrs's picture

I am Brazilian girl, I bought the magazine and do not know what would, guinness, not a beer? I do not know ... Please help me ...

louloune's picture

Hi Murf75, it was a good thing u asked but where did u find the bicarb quantity aftrwards? I cant see it! Could anybody advise abt tht please? Thx

helene-28's picture

These cupcakes where absolutely yummy. I made a cream cheese icing instead and it complemented the rich chocolate nicely. I do however recommend making use of cupcake holders which I did not and ended up struggling to get the cupcakes out of the pan. Next time I am going to add cherries and cherry liqueur. Everyone loved these cupcakes.

murf75's picture

These turned out great!

wonderfulwendy's picture

Made this twice, so simple to make but absolutely delicious

ehererv's picture

St Patrick's day failure. They are revolting! I bake a lot and these were not a success. THey were way more crumbly than I expected and despite the parchment paper in the greased dariole moulds they didn't come out cleanly. As for the taste... yuch! Have made other guinness based recipes in the past and none had such a bad taste. Tonight also made the guinness glazed pork for main and it was great. My suggestion would be avoid - make normal chocolate cupcakes and serve decorated like pints.

minnieshar's picture

Jasmine, best thing is to cuts strips of baking parchment about an inch thick. Line tins with two of these, crossing over at the base and the tops sticking out the top. When cooked you simply lift out the cakes by holding the tops of strips of parchment. Hope this works for you.


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