Black velvet baby cakes

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• Karri

  19 March 2011

  Karri rated this recipe

  

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• nanasandie

  20 March 2011

  nanasandie rated and commented on this recipe

  

  I made these for St Patrick's Day and they were delicious, and of course being Irish, I put Bailey's into the cream-delicious!

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• Anne S.

  20 March 2011

  Anne S. rated and commented on this recipe

  

  My husband made these for St. Patrick's Day dinner. He made them in ramekins and they were delicious. Our guests raved about them and they are also very good served warm as a chocolate pudding.

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• frozenpixie

  31 March 2011

  frozenpixie rated and commented on this recipe

  

  These were absolutely delicious; the ingredients made 9 muffin-sized cakes, which were soft and moist and very yummy, with a really nice texture. I used mascarpone beaten with a little icing sugar as a topping - perfect.

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• Jayne

  04 April 2011

  Jayne commented on this recipe

  Where does one get the dariole moulds from? I've looked everywhere on the high street and cannot find anywhere that sells them!!

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• Stephie_Kay

  05 April 2011

  Stephie_Kay rated and commented on this recipe

  

  delicious! I put a dash of Baileys (with caramel) in the cream. I also made them in cupcake cases and yielded 16 out of it! For a dinner party, Its lovely served warm with some warm caramel sauce drizzled on top and a vanilla ice cream scoop instead of the cream topping.

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• same965

  13 April 2011

  same965 rated and commented on this recipe

  

  Perfect!

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• lmc

  28 September 2011

  lmc commented on this recipe

  These look great so am going to try them ASAP. Sounds like a suggestion would be warm with Baileys ice cream. Can anyone let me know if they have tried this?

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• lmc

  03 October 2011

  lmc rated and commented on this recipe

  

  Fabulous! Made them with Baileys cream which went perfectly. I made in cupcake cases which didn't work too well. Next time I will just grease muffin tin and not use cases.

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• Riverside Baking

  30 November 2011

  Riverside Baking rated and commented on this recipe

  

  I made a whole cake of this and it was incredible! I regularily make it for friends now. You can see mine here: http://www.greatbritishbakingclub.co.uk/2011/11/guiness-cake-my-favourite-recipe-steph.html

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• Jasmine

  16 March 2012

  Jasmine commented on this recipe

  Well I've made these twice now. I even bought the dariol moulds whi cost me £20. Both times i made them exactly to the recipe, put the parchment in the bottom and greased the tins liberally but when cooled after 15 minutes they would not come out of the moulds and all I got was a crumbly mess. I have wasted so much time on these I will definitely not make them again and will now have to find another dessert for my St Patricks Day dinner party. This is the worst experience I have had from a Good Food Recipe!!!!! Jan, Lytham

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• Murf75

  17 March 2012

  Murf75 commented on this recipe

  How much bicarbonate of soda do you put in? It's not in ingredient list but says to add it in recipe... Do I just not bother?

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• Murf75

  17 March 2012

  Murf75 commented on this recipe

  Okie doke, it's up now

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• shaz

  17 March 2012

  shaz rated and commented on this recipe

  

  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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• vikiec

  17 March 2012

  vikiec rated and commented on this recipe

  

  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.

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• Wendys Food

  31 March 2012

  Wendys Food rated and commented on this recipe

  

  Made this twice, so simple to make but absolutely delicious

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• Murf75

  16 April 2012

  Murf75 commented on this recipe

  These turned out great!

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• Helene

  11 May 2012

  Helene rated and commented on this recipe

  

  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.

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• Kev

  08 July 2012

  Kev commented on this recipe

  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

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• Camila

  10 September 2012

  Camila commented on this recipe

  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 ...

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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)

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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

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