Black velvet baby cakes

Black velvet baby cakes

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(28 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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murf75
17th Mar, 2012
Okie doke, it's up now
murf75
17th Mar, 2012
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?
janyoung
16th Mar, 2012
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
riversidebaking's picture
riversidebaking
30th Nov, 2011
5.05
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
lauramcentee
3rd Oct, 2011
5.05
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.
lauramcentee
28th Sep, 2011
5.05
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?
same965
13th Apr, 2011
5.05
Perfect!
stephie_kay
5th Apr, 2011
5.05
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.
jayne78
4th Apr, 2011
Where does one get the dariole moulds from? I've looked everywhere on the high street and cannot find anywhere that sells them!!
frozenpixie
31st Mar, 2011
5.05
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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