Black Velvet Recipes

Steps:

• Preheat oven to 350 degrees. Spray one 10-inch bundt pan or two 9-inch round pans with a nonstick cooking spray and set aside.
• In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.
• Make a well in the center and pour in the eggs, coffee, milk and oil. Mix until smooth; batter will be thin.
• Pour into prepared pan. Bake in the preheated oven 35 to 40 minutes for bundt pan, 25 minutes for 9-inch round pans, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
• In a large bowl, mix together melted butter and cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
• Add a small amount of additional milk, if needed. Stir in vanilla.
• Frost cake and garnish as desired.

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• Mix together the flour, sugar, cocoa powder, baking soda and salt in a large bowl. Whisk the buttermilk, oil, sour cream, egg, espresso powder and vanilla in another large bowl.
• Add the flour mixture to the buttermilk mixture and whisk until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs attached, 16 to 18 minutes. Let cool in the pan for 10 minutes, then remove the cupcakes and let cool completely on a wire rack, about 30 minutes.
• For the frosting: Meanwhile, beat the cream cheese and butter in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 1 minute. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Spread the frosting on top of the cooled cupcakes then dust with a little black cocoa powder.

Steps:

• Divide the beer between 4 champagne flutes or cocktail glasses. Gently pour the sparkling cider on top of the beer and serve.

Steps:

• Pour the stout slowly into a tall glass, and then simply add the champagne.

Steps:

• 1 Pour the Champagne into a flute or other tall glass.
• 2 Pour the Guinness on top. (Guinness is heavier. If you mix it the other way around, it won't combine evenly and will need to be stirred.)

Steps:

• In a food processor, puree the beans, egg yolks, white sugar and honey until smooth.
• Heat brown sugar, salt, evaporated milk and cocoa powder to a brisk simmer in a heavy medium saucepan.
• Remove from heat and slowly add 1 cup of this hot mixture into the food processor with the yolks, running the machine constantly, until blended.
• Scrape the processor mixture back into the saucepan and place over medium heat.
• Continue cooking, stirring constantly with a silicone spatula or wooden spoon, for 3 minutes - until mixture is thick.
• The mixture is ready when you can run your finger down back of a coated spoon and the line remains visible, and the mixture reads 175ºF on an "instant read" thermometer.
• Remove from the heat, add the chocolate and let stand 1 minute.
• Whisk until melted and smooth.
• Strain through a mesh strainer into a large metal bowl and set into a basin containing ice water.
• Stir custard frequently until it has cooled to room temperature.
• Remove from the ice bath and stir in the yogurt, liqueur and vanilla.
• Cover the surface of the mixture with plastic wrap and refrigerate for 2 hours.
• Using a metal whisk, beat the custard until a little air is incorporated into the mixture, then scrape into an ice cream maker and freeze according to manufacturer's instructions.
• Pack into a 1 1/2 quart container, cover and freeze for 2-4 hours.

Steps:

• Half fill Champagne flutes with Guinness, then slowly top them up with chilled Champagne.