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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michelle-macdougall's picture
michelle-macdougall
18th Mar, 2011
5.05
These were gorgeous, so moist and rich. I made them in muffin tins as well but mine were a bit bigger so I only got seven. My mum and my husband loved them as well, a definate make again recipe.
bovrilfaerie
17th Mar, 2011
4.05
Made these today, used a cupcake tray instead...makes around 12. They were really tasty, specially since the guiness wasn't too strong a flavour.
cookie2011
17th Mar, 2011
made them as the recipe and absolutely gorgeous . My customers wouldnt shut up about them and wanted the secret recipe hehe !! def making them again
kiwiclare2000
17th Mar, 2011
5.05
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
17th Mar, 2011
I haven't got any ground almonds , so just about to try with blitzed marzipan !
falconrise
17th Mar, 2011
Not tried this yet, but sounds delicious, so watch this space!
linehk's picture
linehk
17th Mar, 2011
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
17th Mar, 2011
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
16th Mar, 2011
5.05
SO SO SO SO TASTY!!!! I used a regular muffin tray with some cute Dr. Oetker Baking Cases! Absolutely di-vine!
justjo
16th Mar, 2011
Just read somewhere that you could use semolina instead of ground almonds.....

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