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)

kiwiclare2000's picture

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!

annimon's picture

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

falconrise's picture

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

linehk's picture

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.

carolinebxls's picture

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.

coco__nutty's picture


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

justjo's picture

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

rhubbard's picture

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

j3wley's picture

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.

carolynlyn's picture

I forgot to add this to the comment before. I had the guinness left over from making this Guinness Apple and Cheese Soda Bread. It's one of my favourite quick breads but I miss out the buttermilk as the guinness and oil provide more than enough liquid.

carolynlyn's picture

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.


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