Black Velvet Baby Cakes

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

• Cooking Time Prep 35 mins
  Cook 25 mins
• Skill Level Easy
• Servings Makes 6

Nutrition per serving

• Kcalories

  587

• Protein

  5g

• Carbs

  52g

• Fat

  41g

• Saturates

  21g

• Fibre

  2g

• Sugar

  36g

• Salt

  0.59g

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)

Directions

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.

Categories: Cakes & Baking, Events, Occasions