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Black velvet baby cakes

Black velvet baby cakes

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A star rating of 4.5 out of 5.34 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 6

These gorgeous Guinness puds are an indulgent treat - and perfect for St Patrick's Day on 17 March

  • Freezable (Freeze cakes only)
Nutrition: per serving
HighlightNutrientUnit
kcal587
fat41g
saturates21g
carbs52g
sugars36g
fibre2g
protein5g
low insalt0.59g
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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
  • ½ tsp bicarbonate of soda
  • 5 tbsp cocoa , plus a little extra for decorating
  • 150ml Guinness

For the cream

  • 200ml double cream
  • 25g icing sugar
  • splash champagne (optional)

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2011

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Overall rating

A star rating of 4.5 out of 5.34 ratings
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