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Black velvet baby cakes

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

  • Prep: 35 mins
    Cook: 25 mins
  • Makes 6
  • Easy
  • Makes 6
  • Easy
  • Calories 587
  • Carbohydrates 52
  • Saturated Fat 21
  • Sugar 36
  • Protein 5
  • Fat 41
  • Fibre 2
  • Salt 0.59

Nutrition per serving

  • Calories 587
  • Carbohydrates 52
  • Saturated Fat 21
  • Sugar 36
  • Protein 5
  • Fat 41
  • Fibre 2
  • Salt 0.59

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

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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