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Mini Black Forest Cakes

Mini chocolate cakes with fresh cherries, kirsch and whipped cream

Course Dessert
Cuisine European
Keyword Cake
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 7
Author thebakingexplorer


  • 5 Eggs large
  • 140 g Caster sugar
  • 100 g Self raising flour
  • 25 g Cocoa powder
  • 25 g Butter melted
  • 50 ml Kirsch
  • 200 ml Double cream
  • 21 Fresh cherries
  • 6 blocks of Dark chocolate


  1. 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

  2. Whisk together the eggs and caster sugar with an electric hand mixer, whisk for 5 minutes until the mixture grows in size and is pale and thick
  3. Sieve the self raising flour and cocoa powder then gently fold it in. Then fold in the melted butter
  4. Pour the mixture into the tin

  5. Bake the sponge for 12 minutes. Turn it out onto a cooling rack to cool down completely

  6. Once fully cool, cut out discs using a 7cm diameter cutter. Brush the kirsch over the cakes
  7. Whip up the double cream and pipe it onto the bottom half of the cakes
  8. Slice the cherries in half and put three halves onto each cream topped cake
  9. Put the other pieces of cake on top. Pipe on more cream, sprinkle over some grated dark chocolate and place a cherry in the middle
  10. Store leftovers in an airtight container in the fridge and eat within 2 days