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    Mini Black Forest Cakes

    11/08/2015 by thebakingexplorer 13 Comments

    Jump to Recipe Print Recipe

    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!

    Mini Black Forest Cakes

    For the full recipe with measurements, head to the recipe card at the end of this post.

    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.

    Mini Black Forest Cakes

    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.
    Mini Black Forest Cakes

    Recommended equipment & ingredients*

    • Baking trays
    • Mixing bowls
    • Cooling rack
    • Kitchen scales
    • Round cutters
    • Piping bags
    • Electric hand mixer
    • Round piping nozzle

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Mini Black Forest Cakes

    More black forest recipes...

    • Black Forest Brownies
    Mini Black Forest Cakes
    Mini Black Forest Cakes

    Mini Black Forest Cakes

    Mini chocolate cakes with fresh cherries, cherry jam and whipped cream
    5 from 8 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: European
    Keyword: Cake
    Prep Time: 45 minutes
    Cook Time: 12 minutes
    Total Time: 57 minutes
    Servings: 6
    Author: thebakingexplorer

    Ingredients

    For the cakes

    • 5 Eggs large
    • 140 g Caster sugar
    • 100 g Self raising flour
    • 25 g Cocoa powder
    • 25 g Butter melted

    For decoration/assembly

    • 60 g Cherry jam
    • 200 ml Double cream
    • ½ tsp Vanilla extract
    • 6 Fresh cherries
    • 2 tbsp Grated dark chocolate or dark chocolate curls
    Metric - US Customary

    Instructions

    • 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
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Nutrition

    Calories: 386kcal | Carbohydrates: 46g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 99mg | Potassium: 165mg | Fiber: 2g | Sugar: 28g | Vitamin A: 792IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg

    If you like this, check out more of my Cake recipes!

    Recipe adapted from BBC Good Food

    « Apricot Swirl Cheesecake Squares
    Chocolate Dipped Almond & Orange Biscotti »

    Reader Interactions

    Comments

    1. Keep Calm and Fanny On

      August 11, 2015 at 8:55 pm

      I'd gladly have a couple of those now, love cherries and love retro bakes - so BFG is a firm fav!

      Reply
      • Kat BakingExplorer

        August 23, 2015 at 1:00 pm

        Thank you, I am loving the retro feeling of this too 🙂

        Reply
    2. Baking Addict

      August 11, 2015 at 10:14 pm

      5 stars
      I wanted to bake a black forest cake but sadly my oven died 🙁 Love your mini versions, yum!

      Reply
      • Kat BakingExplorer

        August 23, 2015 at 1:07 pm

        Hope you get to make one soon!

        Reply
    3. Rachel

      August 15, 2015 at 8:06 pm

      5 stars
      I love your mini bakes they look amazing!

      Reply
      • Kat BakingExplorer

        August 23, 2015 at 1:09 pm

        Thanks so much Rachel!

        Reply
    4. Kate Glutenfreealchemist

      August 23, 2015 at 8:03 pm

      How cute are they?! They look very professional xx

      Reply
      • Kat BakingExplorer

        August 26, 2015 at 9:46 pm

        Thank you so much Kate!!

        Reply
    5. Choclette Blogger

      August 29, 2015 at 10:00 am

      5 stars
      These look super cute and very pretty Kat.

      Reply
    6. Smriti Edwards

      March 29, 2021 at 10:12 pm

      5 stars
      I made these the other day. They were so adorable! And a really easy recipe too! Will definitely be making these again - perfect weekend treat without having to make a massive cake. And really satisfied a huge craving. x

      Reply
      • thebakingexplorer

        March 29, 2021 at 11:44 pm

        Ah this is such lovely feedback, thank you Smriti!

        Reply
    7. Shannon

      November 01, 2021 at 8:29 pm

      5 stars
      I made these for my Dad for his birthday as Black Forest is his favourite, and these went down an absolute treat! He ate two immediately. Easy to follow recipe with outstanding results. Can’t recommend enough 🙂

      Reply
      • thebakingexplorer

        November 02, 2021 at 1:42 pm

        Thank you so much Shannon! Happy belated birthday to your dad!

        Reply

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