Black forest cake, or black forest gateau, originates from Germany. It is a light chocolate cake with cherries, dark chocolate, whipped cream and often a cherry liquer called kirsch too. There are so many ways to make and enjoy this kind of cake, and I decided to make these Mini Black Forest Cakes. I think they look extra cute, plus they are great individual portions for dinner parties!
The sponge is a genoise sponge, which is so light and airy. It pairs perfectly with the whipped cream, juicy cherries and sweet cherry jam. I've not used kirsch in this recipe, which means it's family friendly and great for all ages to enjoy!
How to make Mini Black Forest Cakes
To start, whisk together eggs and caster sugar. Whisk for 5 minutes until the mixture grows in size and is pale and thick. Gently fold in sieved self raising flour and cocoa powder. Finally, fold in melted butter.
Pour the mixture into a lined tray, any baking tray with a lip will work, but a Swiss Roll tray would be perfect. Bake the sponge for 12 minutes, then turn it out onto a cooling rack to cool down completely.
Once fully cool, cut out discs using a 7cm diameter cutter. Next whip up double cream and pipe it onto the bottom half of six of the cakes. Put cherry jam in the centre, then sandwich the cakes together and add more cream on top, grated dark chocolate and a fresh cherry.
Tips for making the Mini Black Forest Cakes:
- If you do want to use kirsch in the recipe for an adult only version of the cakes, you can brush some onto the sponges before you stack them.
- If you can't get hold of fresh cherries or they aren't in season, you can top the cakes with some extra cherry jam, or even tinned cherries.
- You could make my Three Ingredient Leftover Cake Truffles with the cake cuttings that are left over after cutting out the rounds.
Recommended equipment & ingredients*
- Baking trays
- Mixing bowls
- Cooling rack
- Kitchen scales
- Round cutters
- Piping bags
- Electric hand mixer
- Round piping nozzle
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More black forest recipes...
Mini Black Forest Cakes
For the cakes
- 5 Eggs large
- 140 g Caster sugar
- 100 g Self raising flour
- 25 g Cocoa powder
- 25 g Butter melted
- 60 g Cherry jam
- 200 ml Double cream
- ½ tsp Vanilla extract
- 6 Fresh cherries
- 2 tbsp Grated dark chocolate or dark chocolate curls
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, grease and line a swiss roll tin or baking tray with a lip (I used a Wilton Non-Stick Cookie Pan 15.25 x 10.25 Inches)
- Whisk together the eggs and caster sugar with an electric hand mixer, whisk for 5-8 minutes until the mixture grows in size and is pale and thick
- Sieve the self raising flour and cocoa powder into a separate bowl, then gently fold them into the whipped egg mixture
- Melt the butter either in the microwave or in a small pan on a low heat. Fold it into the mixture
- Pour the mixture into the tin and spread out gently so it reaches all the corner and edges
- Bake the sponge for 12 minutes or until risen and it springs back when you gently press your finger into it. Turn it out onto a cooling rack to cool down completely
- Once fully cool, cut out discs using a 7cm diameter cutter
- Whip up the double cream with the vanilla extract and pipe a ring of it onto the bottom half of 6 of the cakes rounds
- Fill the centre with the cherry jam
- Put the undecorated rounds of cake on top of the cream and jam. Pipe on more cream, sprinkle over some grated dark chocolate and place a cherry in the middle
- Store leftovers in an airtight container in the fridge and eat within 2 days