If you’re looking for a delightful dessert that brings the luxurious flavor of Black Forest cake into mini, bite-sized goodies, you’ll love these Mini Black Forest Cakes. They’re simple, tasty, and incredibly customizable, making them perfect for busy days or special occasions. Each cake offers a rich chocolate sponge layered with cherry filling and light whipped cream, creating a delectable treat that’s sure to impress!
Recipe Information
Prep Time: 25 minutes
Cook Time: 18 minutes
Total Time: 43 minutes
Servings: 12
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 210
Protein: 2.5 grams
Carbohydrates: 30 grams
Fat: 9 grams
Fiber: 1 gram
Sugar: 16 grams
Sodium: 95 mg
Why Make Mini Black Forest Cakes
Mini Black Forest Cakes are not just delicious; they are also an impressive way to present a timeless favorite. These mini cakes allow for portion control, making them a smart choice for sharing at gatherings or enjoying as a special treat. You can easily adapt the recipe with different fillings or toppings, making them versatile for any palate. Plus, the combination of chocolate and cherries is a classic that never gets old!
How to Make Mini Black Forest Cakes Step by Step
Ingredients
All-Purpose Flour: 3/4 cup – Forms the base of your chocolate sponge.
Unsweetened Cocoa Powder: 1/3 cup – Deep, rich chocolate flavor.
Granulated Sugar: 3/4 cup – Sweetens and balances the cocoa.
Baking Powder: 1 teaspoon – Helps the cakes rise.
Baking Soda: 1/2 teaspoon – Adds extra lift and softness.
Salt: 1/4 teaspoon – Enhances chocolate flavor.
Egg: 1 large – Binds and adds structure.
Whole Milk: 1/2 cup – Keeps the cake tender.
Vegetable Oil: 1/3 cup – Moisture without heaviness.
Vanilla Extract: 1 teaspoon – A fragrant foundation.
Boiling Water: 1/2 cup – Intensifies the cocoa flavor.
Cherry Pie Filling: 1 cup – Sweet and tangy cherry goodness.
Heavy Whipping Cream: 1 cup – Light and airy topping.
Powdered Sugar: 2 tablespoons – Lightly sweetens the cream.
Fresh Cherries: Optional for garnish – Adds freshness and flair.
Chocolate Shavings: Optional for garnish – A finishing touch of luxury.
Directions
Start by preheating your oven to 350°F (175°C). Grease and flour mini cake pans or muffin tins to ensure easy release. In a bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, mix the egg, milk, vegetable oil, and vanilla extract. Combine both mixtures and stir in the boiling water until smooth.
Pour the batter into the prepared pans, filling each cavity two-thirds full. Gently tap the pans to release any air bubbles trapped in the batter. Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely, then slice each mini cake in half horizontally.
To assemble, pipe whipped cream onto the bottom halves of the cakes and spoon cherry filling on top before sandwiching with the tops. Decorate with more whipped cream, additional cherry filling, and garnishes of fresh cherries or chocolate shavings. Chill to set or serve immediately for a rich, mini indulgence!
How to Serve Mini Black Forest Cakes
These delightful Mini Black Forest Cakes can be served on their own for dessert or paired with a scoop of vanilla ice cream for an extra treat. They also make a lovely addition to a dessert table alongside fresh fruit or a light green salad to balance out the sweetness.
How to Store Mini Black Forest Cakes
Store any leftover Mini Black Forest Cakes in an airtight container in the refrigerator for up to three days. If you want to freeze them, wrap each mini cake tightly in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to one month. Reheat in the microwave for a warm treat or enjoy them chilled.
Expert Tips for Cooking Mini Black Forest Cakes
- Use room temperature ingredients for better mixing and a smoother batter.
- Ensure to properly grease and flour your pans to prevent sticking.
- Experiment with different flavors of cherry filling or use fresh cherries for a seasonal twist.
Delicious Variations of Mini Black Forest Cakes
- Add a splash of kirsch (cherry schnapps) to the whipped cream for an adult version.
- Try using raspberry or strawberry filling for a fruity twist.
- Incorporate a layer of cream cheese frosting for a tangy kick.
Conclusion
Mini Black Forest Cakes are your answer for an irresistible, easy-to-make dessert that pleases any crowd. Their rich chocolate flavor and cherry goodness will make them a favorite, and their cute presentation is sure to impress. Don’t hesitate to whip up a batch and indulge in the delightful world of mini desserts!
Mini Black Forest Cakes
Ingredients
For the Chocolate Sponge
- 3/4 cup All-Purpose Flour Forms the base of your chocolate sponge.
- 1/3 cup Unsweetened Cocoa Powder Deep, rich chocolate flavor.
- 3/4 cup Granulated Sugar Sweetens and balances the cocoa.
- 1 teaspoon Baking Powder Helps the cakes rise.
- 1/2 teaspoon Baking Soda Adds extra lift and softness.
- 1/4 teaspoon Salt Enhances chocolate flavor.
- 1 large Egg Binds and adds structure.
- 1/2 cup Whole Milk Keeps the cake tender.
- 1/3 cup Vegetable Oil Moisture without heaviness.
- 1 teaspoon Vanilla Extract A fragrant foundation.
- 1/2 cup Boiling Water Intensifies the cocoa flavor.
For the Filling and Topping
- 1 cup Cherry Pie Filling Sweet and tangy cherry goodness.
- 1 cup Heavy Whipping Cream Light and airy topping.
- 2 tablespoons Powdered Sugar Lightly sweetens the cream.
- Optional Fresh Cherries Adds freshness and flair.
- Optional Chocolate Shavings A finishing touch of luxury.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour mini cake pans or muffin tins.
- In a bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the egg, milk, vegetable oil, and vanilla extract.
- Combine both mixtures and stir in the boiling water until smooth.
Baking
- Pour the batter into the prepared pans, filling each cavity two-thirds full.
- Gently tap the pans to release any air bubbles.
- Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely, then slice each mini cake in half horizontally.
Assembly
- Pipe whipped cream onto the bottom halves of the cakes and spoon cherry filling on top.
- Sandwich with the tops, then decorate with more whipped cream, cherry filling, and optional garnishes.
- Chill to set or serve immediately.
