These Mini Black Forest Cakes are a delightful twist on the classic Black Forest cake, featuring individual servings of moist chocolate cake soaked in cherry liquor syrup, layered 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’ll 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 personal-sized format. The combination of chocolate and cherries is timeless, and the individual portions 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 festive gathering. They are also great for holiday dinners where you want to offer guests their own special dessert.
Decoration Tips:
Top each mini cake with a swirl of whipped cream, a few whole cherries, and generous chocolate shavings for a gourmet finish. For a festive touch, sprinkle with edible gold dust or place each cake in a decorative cupcake liner.
Ingredients for the Chocolate Cake:
- 250 g all-purpose flour (2 cups)
- 70 g Dutch process cocoa (¾ cup)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp 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 the Cherry Liquor Syrup:
- 250 g red cherries (8.8 oz), pitted
- 2 tbsp caster sugar
- 1 tbsp cherry liquor
Ingredients for the Whipped Cream:
- 350 ml cold heavy cream (11.8 oz)
- 1 tbsp powdered sugar
- 2 tsp cornstarch
Instructions:
- Cake Preparation: Preheat the oven to 175℃ (350℉). Mix flour, cocoa, baking powder, baking soda, and salt in a bowl. In another bowl, whisk buttermilk, canola oil, sugar, and eggs. Gradually add the dry ingredients to the wet ingredients. Slowly incorporate the hot water to avoid cooking the eggs. The batter will be thin. Pour into a baking tray and bake for 30-35 minutes.
- Cherry Liquor Syrup: While the cake bakes, cook cherries, sugar, and cherry liquor in a pot until the cherries soften. Separate the cherries from the syrup.
- Whipped Cream: Beat heavy cream with powdered sugar and cornstarch until thick. Transfer to a piping bag.
- 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 spoon cherries on top. Place another cake circle and repeat the layering. Finish with whipped cream, more cherries, and chocolate shavings.
- Repeat with the remaining cakes.
Enjoy these luxurious Mini Black Forest Cakes, a charming and delicious treat that will make any occasion feel more special!
