Black velvet baby cakes

Black velvet baby cakes might be just the dessert you are searching for. Watching your figure? This lacto ovo vegetarian recipe has 500 calories, 7g of protein, and 32g of fat per serving. This recipe serves 6 and costs 89 cents per serving. It is brought to you by BBC Good Food. 656 people were glad they tried this recipe. A mixture of butter, icing sugar, guinness, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 1 hour. Overall, this recipe earns a not so awesome spoonacular score of 21%. If you like this recipe, take a look at these similar recipes: Red Velvet Baby Cakes, Teriyaki Black Cod with Sticky Rice Cakes and Seared Baby Bok Choy, and Red Velvet Black and White Cookies {Red Velvet Week/Saturdays with Rachael Ray}.

Servings: 6

Preparation duration: 35 minutes

Cooking duration: 25 minutes

 

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

1 tablespoon champagne (optional)

Equipment:

oven

mixing bowl

skewers

Cooking instruction summary:

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, dont 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.

 

Step by step:


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 Information:

Quickview
499k Calories
6g Protein
31g Total Fat
50g Carbs
1% Health Score
Limit These
Calories
499k
25%

Fat
31g
49%

  Saturated Fat
17g
107%

Carbohydrates
50g
17%

  Sugar
32g
37%

Cholesterol
108mg
36%

Sodium
256mg
11%

Caffeine
10mg
3%

Get Enough Of These
Protein
6g
13%

Vitamin A
946IU
19%

Manganese
0.33mg
16%

Selenium
10µg
15%

Copper
0.22mg
11%

Fiber
2g
11%

Phosphorus
89mg
9%

Magnesium
33mg
8%

Iron
1mg
8%

Calcium
80mg
8%

Vitamin E
0.89mg
6%

Vitamin B2
0.1mg
6%

Potassium
165mg
5%

Zinc
0.65mg
4%

Vitamin D
0.63µg
4%

Vitamin B5
0.34mg
3%

Folate
12µg
3%

Vitamin B12
0.15µg
3%

Vitamin K
2µg
2%

Vitamin B6
0.05mg
2%

Vitamin B1
0.03mg
2%

Vitamin B3
0.33mg
2%

covered percent of daily need
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