Black velvet baby cakes

Black velvet baby cakes

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(33 ratings)

Prep: 35 mins Cook: 25 mins

Easy

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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Ingredients

  • 100g softened butter, plus extra for greasing
    Butter

    Butter

    butt-err

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

  • 175g light brown soft sugar
    Sugar

    Sugar

    shuh-ga

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

  • 1 egg
    Eggs

    Egg

    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)
    Champagne

    Champagne

    sham-pain

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

Method

  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, questions and tips

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toniwittrock
19th Mar, 2018
5.05
Very tasty and super easy to make. I made these to take to a St. Pat's party, and made them as mini cupcakes, which gave about 24 bite-sized yummies. I did switch out the champagne for Bailey's in the cream topping and it worked really well. I've made these a couple of times now, and each time they're gobbled up quickly. If you're going to make these, I highly recommend you just bung everything into a bowl and mix all at once. I tried both the butter/sugar cream method, and the bung it all in method and the latter produces a more fudgy, moist cake, whereas following a more traditional cake preparation method gives a light, airy cake. Either way they'll be a hit.
Antonia Dimitrova's picture
Antonia Dimitrova
17th Mar, 2018
5.05
Great recipe, my family loved them! I used raisins instead of almonds. And I got 9 cupcakes out of these ingredients, not 6 ;)
Cyclohexice
20th Jul, 2017
4.05
Great recipe! Really tasty. But shouldn't be lazy just put everything at once and beat together..I found it easy for the butter to curdle.
bobclark1977
9th Apr, 2013
4.05
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
1st Apr, 2013
5.05
They're delicious and easy to make. Even my brother who doesn't like beer liked them.
elengarth
23rd Mar, 2013
5.05
Amazing! Made them as mini cupcakes for my colleagues at work and they were all gone in less than an hour!
kevconn1
20th Mar, 2013
Simple to make and delicious to eat. Added Baileys to cream instead of Champagne!!! Yummy
kevconn1
20th Mar, 2013
Simple to make and delicious to eat. Added Baileys to cream instead of Champagne!!! Yummy
grousegirl
19th Mar, 2013
5.05
Amazing! 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
19th Mar, 2013
4.05
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.

Pages

Raunch711
17th Mar, 2018
i've not got any light brown soft sugar in. Could I use dark brown, golden caster sugar or light muscavado?
goodfoodteam's picture
goodfoodteam
19th Mar, 2018
Thanks for your question. Light muscovado would make a great alternative.
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