Black Velvet Baby Cakes is a modern Irish recipe for a classic rich fruited and spiced tea cake. The full recipe is presented here and I hope you enjoy this classic Irish version of: Black Velvet Baby Cakes.
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These aren’t cakes, but rather individual puddings made with Irish stout. They’re great of a winter’s evening and a definite crowd pleaser as dessert for a St Patrick’s day meal.
Ingredients:
100g butter, softened, plus extra for greasing
175g soft light brown sugar
1 egg
100g self-raising flour
50g ground almonds
½ tsp bicarbonate of soda
5 tbsp cocoa powder, plus a little extra for decorating
150ml Irish stout
For the cream:
200ml double cream
25g icing sugar
splash of champagne (optional)
Method:
Pre-heat your oven to 180°C (160°C fan/gas mark 4). Grease and line the bases of 6 dariole moulds with baking parchment and set aside.
Combine the butter, sugar, egg, flour, ground almonds, bicarbonate of soda, cocoa and stout in a mixing bowl. Beat together until lump-free then divide between the lined moulds.
Arrange on a baking tray, transfer to the centre of your pre-heated oven and bake for 20–25 minutes until nicely risen and a skewer into the centre emerges cleanly.
Transfer to a wire rack and cool for 15 mins, then remove turn out from the moulds (the paper will help you get them out) and allow to cool completely. Make sure to set them the same way up they baked, don’t turn upside-down.
Whip together the cream with the icing sugar and a splash of Champagne, if using, until the mixture is thick. Spoon a dollop onto the top of each cake and dust with a touch of cocoa.
Serve with glasses of Champagne or Black Velvet cocktails as a dessert.
