Black velvet baby cakes

Black velvet baby cakes

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(34 ratings)

Prep: 35 mins Cook: 25 mins


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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  • 100g softened butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 175g light brown soft sugar



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

  • 1 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)



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


  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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18th Mar, 2011
Made it ate it absolutely lovely! Instead of Guinness I used Port that tastes also very nice. The vanilla suggestion here is also worth a try soon :)
michelle-macdougall's picture
18th Mar, 2011
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.
17th Mar, 2011
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.
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
17th Mar, 2011
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!
17th Mar, 2011
I haven't got any ground almonds , so just about to try with blitzed marzipan !
17th Mar, 2011
Not tried this yet, but sounds delicious, so watch this space!
linehk's picture
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.
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.
16th Mar, 2011
SO SO SO SO TASTY!!!! I used a regular muffin tray with some cute Dr. Oetker Baking Cases! Absolutely di-vine!


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