Black Velvet Food

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BLACK VELVET CUPCAKES



Black Velvet Cupcakes image

Black Velvet Cupcakes are soft, fluffy and moist, have the same flavour as red velvet but are completely black!

Provided by Emma Burton

Categories     Dessert     Snack

Time 45m

Number Of Ingredients 19

1/2 Cup Butter, Softened ((110g))
1 and 1/4 Cups Sugar ((250g))
2 Large Eggs
1/4 Cup Cocoa ((24g))
6 Tbsp. Black Food Colouring
2 tsp Vanilla Extract
1 Cup Milk
2 and 1/3 Cups All-Purpose Flour ((295g))
1/2 tsp Baking Powder
1/2 tsp Baking Soda
3 Tbsp. White Vinegar
1 Cup Dark Chocolate ((180g))
3/4 Cups Cream
Few drops of black food colouring gel
2 Cups Icing Sugar ((250g))
1/2 Cup Butter, Softened ((110g))
1/4 Cup Cocoa ((24g))
2 Tbsp. Milk
Few drops of black gel food colouring

Steps:

  • Preheat the oven to 180°C (350°F) and line a muffin tin with cupcake cases.
  • Mix the cocoa, black food colouring and vanilla extract together in a small bowl until it forms a thick paste and set aside.
  • Cream the butter and sugar together until fluffy.
  • Beat in the eggs until smooth.
  • Add in the cocoa mixture and mix.
  • Mix the flour, baking soda and baking powder together.
  • With the mixer on, add a 1/3 of the flour mixture to the butter mixture. Then add a 1/3 of the milk. Continue alternating between the two, always beginning and ending with flour mixture.
  • Finally mix through the white vinegar.
  • Spoon the mixture evenly between the muffin cases and place in the oven for 15 minutes or until a skewer comes out clean and the cupcakes are soft to the touch.
  • Allow them to cool completely while you make the chocolate ganache and buttercream.
  • Heat the cream until boiling point then pour over the dark chocolate and mix until smooth and glossy.
  • Add in a few drops of the black food colouring gel at a time until the mixture is black.
  • Set aside and make the chocolate buttercream.
  • Beat the softened butter until creamy.
  • Add cocoa and two tablespoons of milk and beat.
  • Add in the icing sugar and beat until combined.
  • Add in the food colouring gel until the buttercream turns black and add extra milk if needed.
  • Scoop out the center of each cupcake and pour in the dark chocolate ganache.
  • Pipe on the chocolate buttercream in any design you wish.

Nutrition Facts : ServingSize 1 Cupcake, Calories 558 kcal, Carbohydrate 70 g, Protein 7 g, Fat 29 g, SaturatedFat 18 g, Cholesterol 95 mg, Sodium 214 mg, Fiber 3 g, Sugar 45 g

BLACK VELVET CAKE



Black Velvet Cake image

Make and share this Black Velvet Cake recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 16

2 cups all-purpose flour
2 cups sugar
2 tablespoons sugar
1 cup unsweetened dark cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup cold espresso
1 cup buttermilk
1/2 cup vegetable oil
1 cup butter, melted
1 1/3 cups dark cocoa powder
6 cups powdered sugar, sifted
2/3 cup milk
2 teaspoons vanilla extract

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.

BLACK VELVET CAKE



Black Velvet Cake image

This black velvet cake recipe is a total show stopper! It's moist, packed with chocolate flavor, and naturally colored with dark cocoa powder!!

Provided by Chelsey White

Categories     Cakes

Time 1h15m

Number Of Ingredients 27

2 cups all-purpose flour (260g)
2 cups granulated sugar (400g)
3/4 cup black cocoa powder, sifted (75g)
2 tsp baking powder (8g)
1 1/2 tsp baking soda (9g)
1 tsp salt (6g)
1 cup hot water (240g)
2 tsp instant espresso of coffee (5g)
1 cup buttermilk (240g)
1/2 cup vegetable oil (110g)
2 large eggs, room temperature (112g)
2 tsp vanilla extract (8g)
2 cups (or 4 sticks) unsalted butter, room temperature (452g)
1 cup black cocoa powder, sifted (100g)
1 tsp vanilla extract (4g)
1/2 tsp fine table salt (3g)
5 cups powdered sugar (625g)
2/3 cup heavy cream, room temperature (180g)
1 1/3 cups dark chocolate chips, melted and cooled (230g)
8-inch cake pans
Spinning cake stand
10-inch greaseproof cake board
Large offset spatula
Bench Scraper
Electric hand mixer or stand mixer
Small Piping Bag
Open Star Frosting Tip (like a Wilton 1M)

Steps:

  • Preheat the oven to 350 F/ 175 C. Line and grease three, eight-inch cake pans, or four, seven-inch pans.
  • Combine 2 cups all-purpose flour, 2 cups sugar, 3/4 cup black cocoa powder, 2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp of salt in a large bowl. Whisk together until combined.
  • In a separate, medium-sized bowl, add 1 cup of hot water and 2 tsp instant espresso or coffee. Stir until dissolved.
  • Add in 1 cup buttermilk, 1/2 cup oil, 2 eggs and 2 tsp vanilla extract into the instant espresso mixture. Give the mixture a quick stir to combine the ingredients.
  • Pour the wet ingredients into the dry ingredients. Mix by hand until fully incorporated. The batter will be on the thin side, but that's the consistency you're after!
  • Divide the batter evenly between the cake pans, and bake for about 24-27 minutes. I like to use a kitchen scale to weigh the pans. It makes sure each pan has the exact same amount of batter and helps the cake layers bake up to be the same height.
  • Remove the cake layers from the oven and let them cool in the pans for about 10 minutes. Gently run an offset spatula around the rim of the cake pans to loosen them, then flip them into wire racks to finish cooling.
  • Once cooled, use a serrated knife to level the top of each cake layer. If you make these in advance, wrap and freeze them at this point.
  • Beat the butter on a medium speed for 30 seconds with a paddle attachment until smooth.
  • Add in the sifted black cocoa, vanilla extract, and salt, and mix on low until the ingredients are fully incorporated.
  • Slowly mix in the powdered sugar. Halfway through, add in the heavy cream to make the frosting easier to mix.
  • Mix in the cooled, melted dark chocolate on a low speed until the ingredients are fully incorporated and the desired consistency is reached.
  • If you want the buttercream to be a darker shade of black, min in a squirt of black gel food coloring. Then cover with plastic wrap to prevent crusting and set aside.
  • Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
  • Add an even layer of buttercream between each cake layer with a large offset spatula.
  • Add a thin coat of frosting around the cake, fully covering the cake layers.
  • Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
  • Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. Then decorate as desired and enjoy!

Nutrition Facts : Calories 520 calories, Carbohydrate 84 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 18 grams fat, Fiber 5 grams fiber, Protein 7 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 395 milligrams sodium, Sugar 59 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

BLACK VELVET CAKE



Black Velvet Cake image

Spooky but absolutely tasty. Here's how to make this perfect black velvet cake without artificial food coloring. Perfect for Halloween.

Provided by Food Plus Words

Categories     Desserts

Time 1h

Number Of Ingredients 22

2 1/4 cups cake flour
2 tablespoons unsweetened cocoa powder (not Dutch-process!)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon pure vanilla bean paste
3 tablespoons freshly brewed coffee, at room temperature
1/2 cup buttermilk
1/2 cup half & half
1-2 tablespoons black food coloring
1 teaspoon baking soda
1 teaspoon distilled white vinegar
one 7-ounce jar marshmallow creme (aka fluff!)
2 tablespoons unsalted butter, at room temperature
1/2 cup confectioners' sugar
2 ounces semi-sweet chocolate, melted and slightly cooled
1 teaspoon pure vanilla extract
2-3 tablespoons heavy cream, depending on how thick you'd like your frosting to be
black food coloring
sprinkles or nonpareils, for decorating (optional)

Steps:

  • Preheat the oven to 350 degrees F, with a rack in the center.
  • Butter and flour two 6" round cake pans and set aside.
  • Sift the cake flour, cocoa powder, baking powder, and salt into a small bowl and set aside.
  • In the bowl of a stand mixer with the paddle attachment fitted on, combine the butter and sugar.
  • Cream on medium speed for 2-3 minutes until pale in color and fluffy.
  • Scrape down the sides of the bowl. with the mixer on medium-low, add the eggs one at a time until incorporated.
  • Add the vanilla and coffee, and mix on medium speed until combined.
  • Combine the buttermilk and half & half in a small bowl or glass.
  • With the mixer on low, beat in the dry ingredients in 4 additions alternately with the buttermilk liquid mixture, beginning and ending with the dry ingredients.
  • Once all the ingredients are combined, turn the mixer off and scrape down the sides of the bowl.
  • With the mixer on low, add the black food coloring a little at a time until the desired shade of black is achieved.
  • In a small bowl, combine the baking soda and vinegar. it's going to fizz up a bit, so be prepared!
  • With the mixer on medium, immediately add the baking soda/vinegar mixture to the bowl and beat for 10 seconds.
  • Turn the mixer off and deposit the cake batter evenly between the cake pans. there might be a bit leftover, so make some cupcakes while you're at it!
  • Bake at 350 degrees F for 20-30 minutes for the cake layers, and 18-24 minutes for the cupcakes, or until a toothpick inserted in the center of each cake/cupcake comes out clean.
  • Remove from the oven and allow to cool in the pans for 10 minutes, then carefully remove the cakes/cupcakes from their pans and cool completely on a wire rack.
  • Once the cake layers are completely cool, you can frost and assemble your cake. you can also wrap each layer well with plastic wrap, then a layer of aluminum foil, and store in a freezer-safe plastic zip-top back for up to three months.
  • To thaw a frozen cake, simply remove it from the freezer and transfer it to the fridge to thaw overnight.
  • Using a spatula, scoop the marshmallow creme out of its' container and into a large bowl.
  • Add the unsalted butter, confectioners' sugar, melted chocolate, and vanilla extract.
  • Mix with the spatula until all ingredients are well combined.
  • Add the heavy cream, a tablespoon at a time until your frosting is a smooth, spreadable consistency. You don't want it to be runny, just smooth, and easy to spread!
  • Using a serrated knife, trim the domed part of the cooled cake layers off. Cut each layer in half so you have four even layers.
  • Dab a quarter-sized amount of frosting in the center of a cardboard cake round. If you don't have a cake round, you can trim a paper plate to be slightly smaller than the cake layers and use that instead.
  • Place one layer onto the cake round, pressing down gently.
  • Deposit approximately 3 tablespoons of frosting onto the layer and using an offset spatula or butter knife, spread the frosting onto the cake layer in an even layer. Try to leave about 1/4" border around the edge of the layer.
  • Stack another layer on, making sure the layers are lined up and even.
  • Repeat with the frosting and stacking until all four layers are stacked together.
  • Add about 1/4-1/2 cup of frosting to the center of the top layer and smooth it out over the top and onto the sides of the cake.
  • The marshmallow frosting is pretty thick, so you might be able to get away with not doing a crumb coat, especially if you plan on covering the sides of the cake with sprinkles as I did!
  • Smooth the frosting over the cake as evenly as you can. The top and sides should be relatively smooth!
  • Decorate the cake however you'd like, and place in the fridge for about 30 minutes to allow the cake to firm up.
  • Serve and enjoy!

Nutrition Facts : Calories 600 calories, Carbohydrate 113 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 478 milligrams sodium, Sugar 74 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

BLACK VELVET CHOCOLATE CAKE RECIPE



Black Velvet Chocolate Cake Recipe image

Black velvet buttermilk cake is light, fluffy and has a rich and velvety texture. Combine it with vanilla buttercream for a lighter taste or chocolate ganache for a rich and decadent cake.

Provided by Elizabeth Marek

Categories     Dessert

Time 1h

Number Of Ingredients 20

13 oz AP flour
6 oz unsalted butter (room temperature)
16 oz granulated sugar
4 oz black cocoa powder (we used Guittard 100% Cocoa Noir)
2 ounces melted chocolate
4 large eggs (room temperature)
1 tsp salt
2 tsp baking powder
1 teaspoons baking soda
4 oz strong coffee (hot)
8 oz buttermilk (warm (110ºF))
4 ounces vegetable oil
1 tbsp vanilla extract
8 ounces unsalted butter (room temperature)
8 ounces vegetable shortening
24 ounces sifted powdered sugar
2 Tablespoon clear vanilla extract
1/2 teaspoon salt
4 Tablespoons milk (or water)
2 teaspoons food coloring (optional)

Steps:

  • NOTE: If you use a cocoa powder that is different than listed, your cake will not be as dark. You can supplement the color with 1 tsp of super black food coloring
  • Adjust an oven rack to the middle position and preheat to 350ºF/176ºC.
  • Grease three 8" cake pans with cake goop.
  • Whisk together melted chocolate, cocoa powder, hot coffee, vanilla, and oil until combined (it will look lumpy). Then mix in the warm buttermilk and whisk until combined. Then set aside.
  • Add butter to stand mixer and beat at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes. Add the eggs 1 at a time, mixing in fully before adding the next egg.
  • Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
  • With the mixer at the lowest speed, add about a third of the dry ingredients to the batter, followed immediately by about a third of the chocolate mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. Return the mixer to low speed, beat until the batter looks like satin, about 15 seconds longer.
  • Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula. Bake cakes until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 30-35 minutes.Transfer pans to a wire rack and let cool for 10 minutes. Invert cakes onto the rack and pop cakes out of pans. Cool completely before frosting.
  • Cream your butter until smooth with the whisk attachment (by hand or in the stand mixer is fine)
  • Add the vegetable shortening to the butter and cream until smooth
  • While mixing on low, start adding in your powdered sugar one cup at a time until it's all combined with the butter mixture
  • Add in your salt, vanilla and milk and whip on medium for 10-15 minutes until very light and fluffy
  • If your frosting is too thick, you can add in 1-2 more Tablespoons of water or milk to thin it down to your desired consistency.
  • You can now add in your desired food coloring if you prefer your frosting to be colored. I used electric pink, electric green and electric pink food coloring from americolor.com. Remember, the frosting color will deepen after 24 hours.

Nutrition Facts : Calories 517 kcal, Carbohydrate 61 g, Protein 3 g, Fat 30 g, SaturatedFat 16 g, Cholesterol 72 mg, Sodium 219 mg, Fiber 1 g, Sugar 49 g, ServingSize 1 serving

BLACK VELVET COCKTAIL



Black Velvet Cocktail image

Black Velvet cocktail is a darkly smooth blend of Champagne and stout.

Provided by CraftBeering

Categories     Craft Beer Cocktails

Time 1m

Number Of Ingredients 2

Champagne or other dry, white sparkling wine, as needed
stout, commonly Guinness Extra Stout, as needed

Steps:

  • Fill a flute or other tall, skinny glass halfway with Champagne. Top with stout.
  • Alternatively, fill the glass halfway with stout, then gently pour the Champagne over the back of a spoon to achieve a layered look. Stir to mix prior to enjoying.
  • A 1:1 ratio of the two ingredients is standard.

Nutrition Facts : Calories 118 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 4 Servings, Sodium 8 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

BLACK VELVET



Black velvet image

Just when you thought it wasn't possible to improve a Guinness, you discover the black velvet cocktail! Champagne and Guinness, who knew? Delicious.

Provided by Jack Wakelin

Categories     Drinks and cocktails

Yield Serves 1

Number Of Ingredients 2

125ml/4fl oz Guinness
125ml/4fl oz champagne

Steps:

  • Pour the Guinness into a flute, filling it about halfway.
  • Top up the flute with the champagne, pouring it slowly over the back of a spoon into the glass.

BLACK VELVET



Black Velvet image

Guinness is considered by its many aficionados to be extremely creamy, but when you add it to Champagne or prosecco, its fruitiness emerges as well. The proportions are roughly two parts bubbly to one part Guinness, but you can mix it to taste. It's a bit of a novelty drink, but, like Irish Coffee, it's found all over Ireland. Black Velvet is a terrific party drink. It's Irish, you can mix it to order as guests arrive, it's delicious-and it stretches your Champagne farther!

Provided by David Bowers

Categories     Beer     Champagne     Alcoholic     St. Patrick's Day     Cocktail     Drink

Yield Makes 1

Number Of Ingredients 2

4 ounces (1/2 cup) chilled Champagne or prosecco
2 ounces (1/4 cup) chilled Guinness Extra Stout

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.)

BLACK VELVET BEANS



Black Velvet Beans image

This recipe brings together the flavors of Mexico's Gulf Coast with the anise-like flavor of Mexican avocado leaves and the tang of sour oranges.

Provided by Luz Calvo and Catriona Rueda Esquibel

Categories     Bean     Side     Slow Cooker     Chile Pepper     Cumin     Garlic     Citrus     Orange Juice     Backyard BBQ     Soy Free     Peanut Free     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Bell Pepper     Vegetarian     Vegan

Yield Makes 6 cups (1½ L) or about 8 servings

Number Of Ingredients 13

2 cups (500 mL) dried black beans, sorted and rinsed
6 cups (1½ L) water
2 dried Mexican avocado leaves
1 tbsp dried epazote
1 white onion, diced
1 yellow bell pepper, stems and seeds removed, and diced
1 Tbsp extra virgin coconut oil
4 garlic cloves, peeled and minced
1 Tbsp minced chipotles en adobo
1 Tbsp cumin seeds, toasted and ground
2 tsp sea salt
3 Tbsp sour orange juice (or 2 Tbsp orange juice + 1 Tbsp lime juice)
¼ cup (60 mL) fresh cilantro leaves

Steps:

  • In a slow cooker on high heat, add beans and water.
  • On a griddle on high heat, toast avocado leaves for a few seconds on each side, until aroma is released. Using fingers, crumble into bean pot, along with epazote.
  • In a large frying pan on medium heat, sauté onions and bell peppers in oil until soft, about 10 minutes. Add garlic, chipotle, and cumin and sauté for 1 minute. Transfer mixture to bean pot. Cook beans on high for 4-6 hours or low 6-9 hours, or until skins are soft and insides are creamy. Add salt and cook, uncovered, for 20 minutes. Before serving, stir in sour orange juice and garnish with cilantro leaves.

BLACK VELVET COCKTAIL



Black Velvet Cocktail image

Who said dark beer and Champagne can't get along? Try the black velvet cocktail recipe, a classic mixed drink made of Guinness Stout and Champagne.

Provided by Colleen Graham

Categories     Beverage     Cocktail

Time 3m

Number Of Ingredients 2

4 ounces Champagne (chilled)
4 ounces stout (chilled)

Steps:

  • Gather the ingredients.
  • Pour the Champagne into a wine flute , filling the glass about halfway.
  • Slowly pour the stout on top to fill the glass. Serve and enjoy.

Nutrition Facts : Calories 162 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 11 mg, Sugar 1 g, Fat 0 g, ServingSize 1 cocktail (1 serving), UnsaturatedFat 0 g

BLACK VELVET



Black velvet image

Add some sparkle to your Guinness this St Patrick's Day with a splash of Champagne

Provided by Good Food team

Categories     Drink

Time 5m

Number Of Ingredients 2

Guinness
champagne

Steps:

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

BLACK VELVET CAKE



Black Velvet Cake image

Black Velvet Cake with Vanilla Cream Cheese Icing, beautifully moist and rich, a deliciously layered Halloween dessert. The black colour with achieved by using black cocoa powder, which has a distinctive deep flavour. Super easy to make, and spooky enough to make it your favourite Halloween treat.

Provided by Daniela Apostol

Categories     Dessert

Time 1h55m

Number Of Ingredients 14

250 g plain flour ((2 cups))
60 g black cocoa powder ((2 oz))
1 tsp bicarbonate of soda
250 g granulated sugar ((1 cup))
300 ml vegetable oil ((1 1/2 cup))
250 ml buttermilk ((1 cup))
1 tbsp vinegar
2 eggs
2 tsp vanilla extract
500 g icing sugar ((confectioners' sugar))
250 g butter, soften
4 tbsp milk
2 tsp vanilla extract
250 g cream cheese

Steps:

  • To make the sponges, sift the flour and black cocoa powder in a large bowl, add the bicarb of soda and sugar, and mix well.
  • In a separate bowl, combine the oil, buttermilk, eggs, vinegar and vanilla extract.
  • Mix the wet ingredients with the dry ingredients using a spatula, until you get a smooth batter.
  • Butter and flour 2 cake tins with the diameter of 19 cm/ 7.5 inches - mine have detachable walls and removable bottom which helps a lot.
  • Divide the mixture evenly between the 2 tins and bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 35 minutes or until a skewer inserted in the middle comes out clean.
  • Remove from the oven and leave to cool completely.
  • To make the frosting, sift the icing sugar and add it to a food processor together with the soft butter, vanilla extract and milk.
  • Mix until you get a smooth paste, then add the cream cheese and mix again.
  • When the sponges are cool, spread cream over one sponge, top with the second sponge, and spread more cream on the top and sides.
  • If you have any frosting left, you can add any food colouring of you choice, and use a piping bag to decorate it nicely.

Nutrition Facts : Calories 956 kcal, Carbohydrate 100 g, Protein 8 g, Fat 62 g, SaturatedFat 44 g, TransFat 1 g, Cholesterol 117 mg, Sodium 413 mg, Fiber 3 g, Sugar 77 g, UnsaturatedFat 14 g, ServingSize 1 serving

BLACK VELVET



Black Velvet image

Provided by Food Network

Categories     beverage

Time 5m

Yield 1

Number Of Ingredients 2

1/2 Guinness, or another stout, room temperature
1/2 champagne, chilled

Steps:

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

More about "black velvet food"

13 BLACK FOODS THAT WILL BRING YOU TO THE DARKSIDE - FORKLY

From forkly.com
Estimated Reading Time 5 mins
  • Black Velvet Cake. Red velvet, take a back seat. Black velvet is here, and she’s newer and prettier. I bet she tastes dang good, too. This recipe is for a Nebula cake, with a galaxy like exterior and a black as the night sky cake inside.
  • Black Licorice Caramels. At Christmas time, I love to be that neighbor who brings treats to the ‘hood in tiny holiday tins filled with caramels, cookies and fudges.
  • Squid Ink Pasta. Pasta is my fall-back meal to cook when people are coming over. It’s easy, it’s predictable and everybody loves it. The only problem is that it can be a little predictable.
  • Black Coffee Jelly. This recipe creator has my heart for life. Black and coffee and food all in one recipe? Hello, winning! 5.
  • Blackbeard Martini. When you want to sip a martini and be classy as all get out, go black. This recipe gives step by step instructions so even the most amateur of bartenders can whip this cocktail up with ease.
  • Black Ice Cream. Black ice cream became a massive trend lately with everyone Instagramming their charcoal, squid, black sesame, and coconut ash infused ice cream cones, and you know what?
  • Blackout Chocolate Cupcakes. I gotta be honest here, these cupcakes look so badass – they’re almost intimidating. However, as tough as they may look, they are still made of sweet sweet sugar.
  • Blackboard Cookies. Blackboard, chalkboard…potato, potatoh. A big reason black is back (pfft it never went anywhere) is because chalkboards are so incredibly IN.
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25 SECRET HEALTH BENEFITS OF BLACK VELVET TAMARIND ...

From drhealthbenefits.com
Estimated Reading Time 9 mins
  • Cures malaria. One of the health benefits of black velvet tamarind is to cure malaria. The decoction of black velvet tamarind has an ability to inhibit the growth of plasmodium falciparum which is the main cause of malaria.
  • Treats gastric ulcer. The other benefit of black velvet tamarind for human health is to treat gastric ulcers. The black velvet tamarind increases gastric mucus secretion to care gastric ulcer and protect colon from the cancer cell.
  • Prevents hypertension. Black velvet tamarind is known to contain potassium. Potassium is able to control the heartbeat, and make heart easier in pumping blood.
  • Anti-inflammatory. It can be said that almost all kind of tamarinds contain vitamin C. one of the benefit if Vitamin C contained in the pulp of black velvet tamarind is to help fights against microbial infection.
  • Cures toothache. Black velvet tamarind also helps to solve mouth problems such as toothache. The compounds in black velvet tamarind are able to clean plaque, caries, and bacteria which are the main cause of tooth ache.
  • Relieves menstrual cramps. Women commonly got menstrual cramps during their period. To relieve the cramps, they usually take some analgesic medicine. However, don’t you know that black velvet tamarind can provide you the natural analgesic source?
  • Treats diabetes. As included in the Diabetes Treatments With Natural Sources and Activities, black velvet tamarind is also beneficial to treat generative disease, such as diabetes.
  • Cures hemorrhoid. Among all the nutritious values of black velvet tamarind, one of these is useful to treat hemorrhoid or pile. Ethanol contained in black velvet tamarind is very good for hemorrhoid treatment.
  • Increases antioxidant. Tamarind is loved by its particular refreshing sour taste. As the other tamarind varieties, Nigerian black velvet tamarind also has the sour taste.
  • Boosts immune system. Antioxidant added with vitamin C is the good combination to perform the health benefit of black velvet tamarind. The combination is very useful to boost immune system of our body.


BLACK VELVET CAKE - SPRINKLES FOR BREAKFAST
Black Velvet Cake. JUMP TO RECIPE PRINT RECIPE Jump to Recipe Print Recipe. Jump to Recipe Print Recipe. This is a new take on the classic Red Velvet Cake. Most people don’t …
From sprinklesforbreakfast.com
  • Preheat the oven to 350 degrees and prepare two 8" pans with non-stick spray and parchment at the bottom.
  • Using an electric mixer with a whisk attachment, whip together butter and cream cheese on high speed until pale and fluffy.


BLACK VELVET - KITCHEN KONFIDENCE | SAN DIEGO FOOD BLOG
Fill a champagne flute halfway with Guinness. Hold a small spoon (with the back, convex side facing up) over the flute. Slowly pour the Prosecco over the spoon and into the flute until filled. Using the spoon will keep the Guinness and the Prosecco from mixing. 46.
From kitchenkonfidence.com
4.2/5 (5)
Estimated Reading Time 3 mins


BLACK VELVET FOOD & BEERS - HOME | FACEBOOK
Black Velvet Food & Beers. Beer Garden in Valladolid. Closed Now. Community See All. 409 people like this. 423 people follow this. 18 check-ins. About See All. Vinos de Cigales, 1 (3,721.06 mi) Valladolid, Spain, 47008. Get Directions +34 983 61 97 48. Beer Garden · Tapas Bar & Restaurant. Opens at 12:00 PM . Closed Now. Page Transparency See more. Facebook is …
From facebook.com
Location Vinos de Cigales, 1, Valladolid, Spain, 47008, Castilla y Leon


BLACK VELVET RECIPE | REAL SIMPLE
Food; Recipes; Black Velvet; Black Velvet. Rating: 2.5 stars. 21 Ratings. 5 star values: 3 4 star values: 3 3 star values: 3 2 star values: 1 1 star values: 11 Read Reviews ...
From realsimple.com
4/5 (21)
Category Food
Servings 1
Total Time 3 mins


ALOCASIA BLACK VELVET: THE ULTIMATE CARE AND GROWING GUIDE
The Alocasia Black Velvet plants love to eat food. You can use a suitable fertilizer once a month. When the plant is in a dormant state, it doesn’t need any fertilizer. Maintaining Alocasia Black Velvet. Regularly clean the leaves with a moist cloth. This practice will keep the plant dust-free and keep the velvety appearance of the plant dazzling. When the leaves are …
From evergreenseeds.com
Ratings 21


BLACK VELVET: A BEER COCKTAIL FOR ST. PATRICK'S DAY
From the food to the music to excuse to wear green, it’s all magical. Heck, that was even before I realized it was a great day for a pint (or three). Though, sometimes you want more than just a solitary pint, maybe even something not green, for those times, enjoy a Black Velvet!
From thedrinkblog.com
Category Drinks
Total Time 4 mins
Estimated Reading Time 2 mins


BLACK VELVET RECIPE - CHOWHOUND
The Black Velvet was created to commemorate the death of England’s Prince Albert in 1861. This drink was featured as part of our St. Patty’s Day Recipes photo gallery. from: Field Guide to Cocktails by Rob Chirico
From chowhound.com
4.5/5 (3)
Total Time 5 mins
Servings 1


BLACK VELVET HALLOWEEN CAKE - IN BLOOM BAKERY
Black cocoa and just a little bit of black food coloring bring this spooky cake to life! It's covered in some fun Halloween sprinkles to add a pop of color. This is the perfect cake to make for any Halloween party! Ingredients for Black Velvet Halloween Cake. Butter- make sure it's softened; Granulated White Sugar- used to sweeten the cake
From inbloombakery.com
5/5 (3)
Category Dessert


BLACK VELVET (WHISKY) - WIKIPEDIA
Black Velvet Whisky is a Canadian whisky brand owned by Heaven Hill and produced in the Black Velvet Distillery in Lethbridge, Alberta. It has a smooth taste and is known for its black labeling. Black Velvet was originally produced at Schenley Industries in Valleyfield, Quebec, Canada. Schenley's Black Velvet DeLuxe was the only liquor available to submarine officers …
From en.wikipedia.org
Manufacturer Heaven Hill
Alcohol by volume 40.00%
Type Canadian whisky
Proof (US) 80


SPIDERWEB BLACK VELVET CAKE - LEMON BLOSSOMS
How To Make Black Velvet Cake with Black Cocoa Buttercream Frosting. Prep: Preheat the oven and grease two 9-inch round cake pans. Mix Dry Ingredients: Whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Mix Wet Ingredients: In a separate bowl, combine the eggs, coffee, buttermilk, oil, and vanilla.
From lemonblossoms.com
5/5 (4)
Calories 546 per serving
Category Dessert


BLACK VELVET CUPCAKES — SALT & BAKER
Black Food Gel: I prefer to use Americolor soft gel pastes, which can be found here on Amazon. If you are unable to locate this brand or cannot order online, any brand of black gel food coloring will do. Buttermilk: Gives velvet cakes their slightly tangy yet creamy flavor as well as makes them extremely moist. The buttermilk also helps to ...
From saltandbaker.com
5/5 (5)
Total Time 40 mins
Category Dessert
Calories 423 per serving


BLACK VELVET TAKEAWAY IN SYDNEY | DELIVERY MENU & PRICES ...
Six large cupcakes in our signature black velvet flavour - dutch chocolate sponge, south american cocoa icing drizzled with an american chocolate sauce recipe - globally delicious! Contains Wheat (Gluten), Milk, Eggs.
From ubereats.com
4.9/5 (63)
Location 3a/106-110, Darlinghurst, 2010, NSW
Cuisine Desserts, Breakfast And Brunch
Phone (02) 9331 8183


BLACK VELVET CUPCAKES | FOODTALK
Instead of being dyed with red food coloring, they’re naturally dyed with black cocoa powder. I topped my cupcakes with Sweetapolita sprinkles for Halloween. Tell me about this recipe! These black velvet cupcakes take under 20 minutes to prep, so it is the perfect recipe if you need to bake something quickly for a party or event. This is an oil based recipe, meaning …
From foodtalkdaily.com
Servings 14
Total Time 38 mins


THE BLACK VELVET FOOD CO. - HOME | FACEBOOK
The Black Velvet Food Co., Cape Town, Western Cape. 115 likes. We offer delicious and convenient comfort food, made with fresh ingredients and love. You will not regret it.
From facebook.com
5/5 (4)
Location Milnerton, Cape Town, South Africa, 7441, Western Cape
Followers 122
Phone 076 887 5261


120 BLACK VELVET DESSERTS IDEAS | DESSERTS, CUPCAKE CAKES ...
Dec 10, 2021 - Explore Nana's Food's board "Black Velvet Desserts", followed by 2,630 people on Pinterest. See more ideas about desserts, cupcake cakes, cake recipes.
From pinterest.com


A1 VINYL FOOD & PRODUCT PHOTOGRAPHY BACKDROPS – BLACK ...
Perfect for product photography and messy food styling, and lightweight so they're easy to store and transport. Find our huge range a bit daunting? Check out the ESSENTIAL selection. This is the A1 collection - approximately 593mm x 841mm. Check out our larger A0 vinyl backdrops here. (Featured backdrop is ' Trig') Filter by colour/effect 3for2 A1 autumn black blue brown BVS X …
From blackvelvetstyling.com


BLACK VELVET WHISKY REVIEWS | FOOD FOR NET
Original Black Velvet Whisky Review. The original Black Velvet Whisky (not whiskey as it is known in the US) has a nice amber color and a sweet, soft smell, similar to butterscotch. The taste is smooth and subtle, surprising with caramel, tropical coconut, and warm vanilla notes. Aged 3 years and with 40% alc./vol. (80 proof), the first thing ...
From foodfornet.com


BLACK VELVET WHISKIES - MAKING CANADIAN WHISKY FOR 65 YEARS.
Black Velvet Whiskies have been expertly crafted for over 65 years and just like the finest Canadian Whiskies, Black Velvet is crafted from a mix of high quality ingredients and aged in Bourbon Barrels for up to 8 years.
From blackvelvetwhisky.com


VELVET SHAKES DELIVERY IN WARRENTON, VA | FULL MENU ...
Velvet Shakes in Warrenton now delivers! Browse the full Velvet Shakes menu, order online, and get your food, fast. Sign in. Velvet Shakes Delivery in Warrenton, VA. Find a location near you. Find food. How to place an order. Ordering from your favorite restaurant is even easier than eating. Search for “food near me” Enter your address to browse the Velvet Shakes menu …
From grubhub.com


BLACK VELVET COFFEE | FOOD DRINK | MELBOURNE
Black Velvet Coffee is an award-winning Melbourne-based coffee roaster, wholesaler and retailer. Along with exceptional customer service, Black Velvet Coffee is renowned for creating delicious, decadent coffee that delights the professional coffee brewer and home coffee maker alike.You’ll enjoy coffee that is sourced from the around the globe and roasted to Black …
From australias.guide


BLACK VELVET CAKE - FOOD NETWORK
For the black velvet cake. 240ml oil. 600g caster sugar. 4 large eggs. 70g cocoa powder. Black food colour (use gel food colour if you can - it provides a darker colour) 640g plain flour. 480ml buttermilk. 2 tbsp white vinegar. 2 tsp bicarbonate of soda. 2 tbsp instant coffee dissolved in 50ml hot water. 100g grated dark chocolate. For the frosting. 500g unsalted butter. 500g full-fat …
From foodnetwork.co.uk


BLACK VELVET ON BLACK VELVET RECIPES ALL YOU NEED IS FOOD
Black Velvet Cupcakes are soft, fluffy and moist, have the same flavour as red velvet but are completely black! From lightscamera-bake.com Reviews 4.7 Total Time 45 minutes Category Dessert, Snack Cuisine American Calories 558 kcal per serving. Pipe on the chocolate buttercream in any design you wish.
From stevehacks.com


RECIPE - BLACK VELVET
FOOD & DRINK > Black Velvet; Black Velvet Autumn 2002. Black Velvet Autumn 2002. BY: Michelle P. E. Hunt and Laura Panter. This mixed drink is sure to be the apple of your eye. Apple Cider Stout - 4 pk. Lime juice Lime - 1/8 wedge. 1. In a tall glass, add equal parts chilled Cider and Stout. 2. Add juice of 1/8 fresh lime. 3. Garnish with a lime wheel. Printer Friendly Version. …
From lcbo.com


BLACK VELVET CUPCAKES - FOOD NETWORK
This scary revamp of red velvet cupcakes is perfect for Halloween. Follow along as Catherine McCord shows us how to make cupcakes that are as black as …
From foodnetwork.com


RECIPE - BLACK VELVET - LCBO
FOOD & DRINK > Black Velvet; Black Velvet Spring 2011. Black Velvet Spring 2011. BY: James Chatto. It was created in 1861 while Britain and her Empire mourned the death of Prince Albert, husband of Queen Victoria. The staff at Brooks’s Club in London wished to show proper respect so they dyed the Champagne they served black by mixing it with stout. Mix Guinness …
From lcbo.com


BLACK VELVET CAKE RECIPES ALL YOU NEED IS FOOD
BLACK VELVET CAKE RECIPE - FOOD.COM. Make and share this Black Velvet Cake recipe from Food.com. Total Time 1 hours 10 minutes. Prep Time 30 minutes. Cook Time 40 minutes. Yield 12 serving(s) Number Of Ingredients 16. Ingredients; 2 cups all-purpose flour: 2 cups sugar: 2 tablespoons sugar: 1 cup unsweetened dark cocoa powder : 2 teaspoons baking soda: 1 …
From stevehacks.com


BLACK VELVET GOOSEBERRY - WISCONSIN FOOD FORESTS
Ribes uva-crispa x Ribes divaricatum ‘Black Velvet’, flower, detail From Wikimedia Commons: This work is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License. The inconspicuous flowers, green with pink flushed petals, open in early spring. They are borne laterally on one-year-old wood and on short spurs of older wood. The flowers are self-fertile …
From wisconsinfoodforests.com


BLACK VELVET CAKE - MY KITCHEN LITTLE
For the Buttercream: In the bowl of a stand mixer or in a mixing bowl with a hand-held mixer, add the heavy cream and whip on high speed until stiff peaks form. Add the cream cheese, cocoa powder, cooled coffee, and 2 cups of the powdered sugar. Whip on high speed until smooth and well-mixed.
From mykitchenlittle.com


FOOD & PRODUCT PHOTOGRAPHY BACKDROPS – BLACK VELVET ...
This is a monthly styling and photography challenge ran through Instagram, created by Black Velvet Styling and open for all to join in. For each challenge we will share professional styling and photography tips and ideas that follow a monthly theme. The tips and themes explored should be useful in all still life photography - including food, product and lifestyle content. Read more. …
From blackvelvetstyling.com


BLACK VELVET | CANADIAN LIVING
Food / Black Velvet; Black Velvet Jan 13, 2010. By: The Canadian Living Test Kitchen. Share. Author: Canadian Living Black Velvet Jan 13, 2010. By: The Canadian Living Test Kitchen. Share. This cocktail has a rich flavour that beer drinkers will love. Serve with oysters and appetizers. Portion size 1 serving; Credits : Canadian Living Magazine: January 2010; …
From canadianliving.com


BLACK VELVET – KOSHER LIQUEUR AND FOOD
kosher information for alcoholic beverages and food products. search. main; alcohol; about
From kosherlf.com


IRISHBLACKVELVET RECIPES
BLACK VELVET CAKE. Make and share this Black Velvet Cake recipe from Food.com. Provided by Pinay0618. Categories Dessert. Time 1h10m. Yield 12 serving(s) Number Of Ingredients 16. Ingredients; 2 cups all-purpose flour: 2 cups sugar: 2 tablespoons sugar: 1 cup unsweetened dark cocoa powder: 2 teaspoons baking soda : 1 teaspoon baking powder: 1/2 …
From tfrecipes.com


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