Mini Black Forest Cakes: A decadent treat with layers of chocolate, cherries and whipped cream

Mini Black Forest Cakes: A decadent treat with layers of chocolate, cherries and whipped cream

These Mini Black Forest Cakes are a delicious twist on the classic Black Forest Cake, featuring individual servings of moist chocolate cake soaked in cherry liqueur syrup, topped with fresh cherries and fluffy whipped cream, and topped with chocolate shavings . Each mini cake is a perfect balance of rich chocolate, tart cherries and sweet cream.


Why you will love this recipe:

These mini cakes are not only visually appealing, but also packed with the iconic flavors of a traditional Black Forest cake in a personalized format. The combination of chocolate and cherries is timeless and the individual servings make them ideal for serving at parties or special occasions.

Perfect occasion:

These mini Black Forest cakes are perfect for celebrations such as birthdays, anniversaries or any other festive gatherings. They're also perfect for holiday dinners where you want to treat your guests to their own special dessert.

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Decorating Tips:

replaces the word nice with emptyp each mini cake with a swirl of whipped cream, a few whole cherries and generous chocolate shavings for an indulgent finish. For a festive touch, sprinkle with edible gold dust or place each cake in a decorative cupcake pan.

Ingredients for the chocolate cake:

  • 250 g all-purpose flour (2 cups)
  • 70 g Dutch cocoa (¾ cup)
  • 2 teaspoons of baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon of salt
  • 220 ml buttermilk (7.4 oz)
  • 100 ml canola oil (3.4 oz)
  • 350 g caster sugar (1 ½ cups)
  • 2 eggs
  • 220 ml hot water (7.4 oz)

Ingredients for cherry liqueur syrup:

  • 250 g red cherries (8.8 oz), pitted
  • 2 tablespoons of powdered sugar
  • 1 tablespoon cherry liqueur

Ingredients for the whipped cream:

  • 350 ml cold heavy cream (11.8 oz)
  • 1 tablespoon of powdered sugar
  • 2 teaspoons cornstarch


  1. Preparation of the cake: Preheat the oven to 175℃ (350℉). Mix the flour, cocoa, baking powder, baking soda and salt in a bowl. In another bowl, whisk together buttermilk, canola oil, sugar and eggs. Gradually add the dry ingredients to the wet ingredients. Slowly add the hot water to avoid cooking the eggs. The dough will be thin. Pour into a baking dish and bake for 30 to 35 minutes.
  2. Cherry Liqueur Syrup: While the cake bakes, cook the cherries, sugar and cherry liqueur in a saucepan until the cherries soften. Separate the cherries from the syrup.
  3. Whipped cream: Beat heavy cream with powdered sugar and cornstarch until thick. Transfer to a piping bag.
  4. Assembly: Once the cake has cooled, use a cookie cutter to cut out 10 circles. For each mini cake, start with a cake circle, drizzle with cherry syrup, add a layer of whipped cream and place cherries on top. Place another cake circle and repeat layering. Finish with whipped cream, more cherries and chocolate shavings.
  5. Repeat with remaining cakes.

Enjoy these luxurious Mini Black Forest Cakes, a charming and delicious treat that will make any occasion more special!

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