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Black forest mini cakes are decadent, delicious and fancy-looking. So, I had to make them for Valentine’s day! I love making mini cakes (and eating them). They’re the perfect serving size and such an elegant presentation. Black forest is a heavenly combination of chocolate cake, whipped cream and cherries. They also feature a dark chocolate ganache drip and the cake layers are brushed with cherry liquor. Need I say more?

I recommend black forest mini cakes year round, of course. I think these are ideal to serve when hosting a dinner or a party; no need to slice a cake, such a lovely presentation, and absolutely delightful. I used an 8-cavity round silicone mold for the cake layers to get them neat and equal. I love using this mold for mini cakes, it makes the process that much smoother. Just make sure to fill them only enough to make one layer. 

With each bite, you get richness from the chocolate cake layers and ganache, freshness from the whipped cream, sweetness from the cherries and just the right hint of liquor. Is this making you drool, just a little bit? Maybe a lot? It’s a struggle to convey to you just how incredible something is, since you aren’t able to actually taste or smell through a screen (now wouldn’t that be an amazing invention?). So, I hope these photos and detailed descriptions help you imagine it. Now, go make these black forest mini cakes so you can actually taste them for yourself.  Because, I promise you, you will absolutely love them and you deserve to treat yourself!

As always, share if you make these, I’d love to see!

Happy indulging,  

Kim x

For more Holiday recipes, click here.

Yield: 4 mini cakes (2 tiers)

Black Forest Mini Cakes Recipe

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Black forest mini cakes are a heavenly combination of chocolate cake, whipped cream and cherries. They also feature cherry liquor and a chocolate ganache.

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Ingredients

Chocolate Cake Layers

• 1/3 cup milk
• 1 tsp white vinegar
• 1 medium egg
• 1/2 cup caster sugar
• 1/4 cup oil
• 1 tsp pure vanilla extract
• 2/3 cup all purpose flour
• 1/3 cup cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup cherry liquor

Vanilla Whipped Cream

• 200ml heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Dark Chocolate Ganache

• 100g dark chocolate
• 100ml heavy cream

Topping

• 12 maraschino cherries

Instructions

1. Preheat oven to 180°c / 350°F. Spray silicone mold with non-stick baking spray.
2. Mix milk and vinegar in a cup. Set aside for ten minutes to thicken.
3. Whisk the egg and sugar very well. Pour in the oil and vanilla.
4. Add the milk and vinegar mixture. Whisk once more.
5. Sift the five dry ingredients and fold into the wet ingredients. Do not over-mix.
6. Divide batter into 8 (half tier sized) mini cakes in the silicone mold.
7. Place an empty baking sheet in the top rack. This eliminates cake doming.
8. Place cakes in the middle rack for an even bake with a flat top.
9. Bake for around 18-20 minutes or until a skewer inserted into the cakes comes out clean.
10. Let cool on a wire rack. Take out of mold. Brush cake layers with cherry liquor.
11. Prepare the vanilla whipped cream by whipping ingredients together. Chill for at least 30 minutes.
12. Melt the dark chocolate and heavy cream together to make a ganache. Set aside to cool slightly.
13. Slice 8 cherries in half. Leave the other 4 whole. Start assembling the mini cakes.
14. Transfer the whipped cream into a piping bag with a 1M tip. Pipe onto the 4 base cake layers.
15. Drizzle chocolate ganache on top of the cream. Place 4 cherry halves onto the ganache.
16. Position second cake tier above the first. Repeat the process but this time, top with a whole cherry.
17. Enjoy!

Notes

• Store in the refrigerator for up to a week. Bring to room temperature before serving.
• Cakes can be frozen (before assembling) for up to 2 months by wrapping each layer in clingfilm and then foil.