Black Velvet Baby Cakes

Never one to miss an opportunity to make cake, today I am presented with St. Patrick’s Day and in celebration made these lovely cakes that are spectacularly easy and fast to whip up as well as being indulgently delicious! They also bring together that wonderful combination of Guinness and Champagne! The dark, rich and quite dense sponge contrasts perfectly with the light, frothy, sweet cream, emulating the famous cocktail perfectly. The serving suggestion is to accompany these cakes with a glass of Champagne, but it’s a tad early for that – they work equally well with a cup of good, strong coffee – indulge and enjoy!

Makes 6

What you need…

6 x dariole moulds, well buttered and bases lined with parchment paper

100g butter, room temperature, cut into chunks

175g light brown soft sugar

1 egg

100g self-raising flour

50g ground almonds

½ teaspoon bicarbonate of soda

5 tablespoons cocoa, plus a little extra for decorating

150ml Guinness

for the cream topping

200ml double cream

25g icing sugar

Splash Champagne

What to do…

Preheat the oven to 180°c /350°f / gas 4.

Chuck the butter, sugar, egg, flour, almonds, bicarbonate, cocoa and Guinness into your food processor and whizz until lump-free. Divide the mixture evenly between the dariole moulds, pop them on a baking tray and stick them in the oven. Bake for 20-25 minutes or until risen and a skewer poked in comes out clean.

Cool for 15 minutes and then remove them from their tins (see tip) and cool completely, keeping them the same way up – no need to invert.

Using a handheld electric whisk, whip the cream together with the icing sugar and Champagne until nice and thick and simply dollop on top of your cakes. Serve your fabulous black velvet baby cakes with a glass or two of Champagne – what could be nicer?! Thank you St. Patrick!

Tip…

No matter how thoroughly I butter dariole moulds, I have historically had a bit of a stress getting things out of them until John introduced me to this method. Rather that slipping a smooth knife down the sides of the cake to loosen it from the tin, simply tap the tin sharply and all the way around with the handle of a metal knife – they come out beautifully then – have used this method with panna cottas, ice cream and mousses as well as cake – thank you darling!

The story behind Black Velvet…

Amazing what you can find on Google: “This famous drink was invented in 1861 at Brook’s Club in London. Prince Albert had died, everyone was in mourning. The story goes that the steward at the club, overcome with the emotion of the occasion, ordered that even the champagne should be put into mourning and proceeded to mix it with Guinness. The taste was so delicious the Black Velvet quickly became extremely popular.”

Inspired by…

Good Food Magazine (2011)

How easy…

Whiz, bake, whip, enjoy – that’s it!!!!

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