Black velvet baby cakes

Vegetarian
Popular
Health score
1%
Black velvet baby cakes
60 min.
6
498kcal

Suggestions


Indulge your sweet tooth with these delectable Black Velvet Baby Cakes, an enchanting dessert that is sure to leave a lasting impression on your guests. Perfectly moist and rich in flavor, these charming little cakes offer a blend of textures and tastes that will tantalize your taste buds. The use of Guinness adds a unique depth to the chocolatey goodness, making each bite a delightful surprise.

Not only are these cakes vegetarian-friendly, but they also embody a sense of celebration, making them a fantastic choice for special occasions, dinner parties, or simply an indulgent treat for yourself. With just 60 minutes of prep time, you can create an impressive dessert that's as visually appealing as it is delicious.

The creamy topping, whipped to perfection with a hint of icing sugar and optional champagne, pairs beautifully with the rich chocolate base, creating a luxurious finish. Dust with cocoa for an extra touch of elegance, and serve alongside glasses of champagne or a classic Black Velvet cocktail for a truly sophisticated experience.

Join the ranks of dessert lovers who appreciate the sophisticated combination of flavors in these Black Velvet Baby Cakes and elevate your dessert game to new heights. Get ready to impress with this delightful treat that captures the essence of indulgence and celebration in every bite!

Ingredients

  • 100 butter softened for greasing
  • 175 brown sugar light soft
  •  eggs 
  • 100 self-raising flour 
  • 50 ground almonds 
  • 0.5 tsp bicarbonate of soda 
  • tbsp cocoa for decorating plus a little extra
  • 150 ml guinness 
  • 200 ml double cream 
  • 25 icing sugar 
  • tablespoon champagne 

Equipment

  • oven
  • mixing bowl
  • skewers

Directions

  1. Heat oven to 180C/160C fan/gas
  2. Grease and line the bases of 6 dariole moulds with baking parchment.
  3. 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, dont turn upside-down.
  4. 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.
  5. Serve with glasses of Champagne or Black Velvets for pudding.

Nutrition Facts

Calories498kcal
Protein5.29%
Fat54.98%
Carbs39.73%

Properties

Glycemic Index
19.5
Glycemic Load
7.84
Inflammation Score
-6
Nutrition Score
6.5930435547362%

Flavonoids

Catechin
2.92mg
Epicatechin
8.84mg
Quercetin
0.45mg

Nutrients percent of daily need

Calories:498.33kcal
24.92%
Fat:31.34g
48.21%
Saturated Fat:17.2g
107.53%
Carbohydrates:50.95g
16.98%
Net Carbohydrates:48.01g
17.46%
Sugar:33.83g
37.59%
Cholesterol:101mg
33.67%
Sodium:241.22mg
10.49%
Alcohol:0.16g
100%
Alcohol %:0.14%
100%
Caffeine:10.35mg
3.45%
Protein:6.78g
13.56%
Vitamin A:949.36IU
18.99%
Manganese:0.33mg
16.29%
Selenium:11.06µg
15.81%
Fiber:2.95g
11.79%
Copper:0.22mg
11.21%
Phosphorus:88.71mg
8.87%
Magnesium:33.06mg
8.26%
Iron:1.48mg
8.2%
Calcium:80.47mg
8.05%
Vitamin B2:0.12mg
7.3%
Vitamin E:0.84mg
5.62%
Potassium:172.12mg
4.92%
Vitamin D:0.68µg
4.55%
Zinc:0.65mg
4.33%
Vitamin B5:0.34mg
3.39%
Folate:12.54µg
3.14%
Vitamin B12:0.15µg
2.45%
Vitamin B6:0.05mg
2.43%
Vitamin K:2.42µg
2.31%
Vitamin B1:0.03mg
1.82%
Vitamin B3:0.33mg
1.67%