Blackvelvet Recipes

Steps:

• Pour the stout and champagne into a pint glass and serve.

Steps:

• Fill a champagne flute halfway with the Guinness. Carefully pour the sparkling wine over the back of a spoon to fill the rest of the glass.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
• Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.
• Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.
• Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.
• To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.

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:

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

• Pour the Champagne into a chilled flute. Slowly add the Guinness, pouring it over the upside-down bowl of a small spoon if you wish to achieve a layered effect. Otherwise, just pour the Champagne and then the beer, and gently stir. It will taste good either way.