Black Velvet Baby Cakes
This decadent dessert combines the richness of Guinness with the lightness of cream to create a perfectly balanced treat. The moist and flavorful chocolate cakes are topped with a luscious Champagne-infused cream, making each bite a delight for your taste buds. Perfect for a special occasion or just when you're craving a little indulgence, these Guinness and Chocolate Cakes with Champagne Cream are sure to impress.
— Constant Cookbook
Ingredients
- 100g softened butter , plus extra for greasing
- 175g light brown soft sugar
- 1 egg
- 100g self-raising flour
- 50g ground almonds
- 5 tbsp cocoa , plus a little extra for decorating
- 150ml Guinness
- 200ml double cream
- 25g icing sugar
- splash Champagne (optional)
Instructions
- 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 stout 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.
- 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.
Cook Time
25M
Prep Time
PT35M
Yield
Makes 6
Nutrition
- Calories: 587 calories
- Fat Content: 41 grams fat
- Saturated Fat Content: 21 grams saturated fat
- Carbohydrate Content: 52 grams carbohydrates
- Sugar Content: 36 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.59 milligram of sodium
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