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Mini Black Forest Cakes with a Cherry Twist

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Mini Black Forest Cakes with a Cherry Twist are elegant, individual chocolate cakes layered with whipped cream and a vibrant cherry filling. These adorable treats combine rich chocolate, sweet fruit, and airy cream for a dessert that’s both classic and refreshingly playful.

Ingredients

  • For the chocolate cake:
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 1/3 cup hot water or brewed coffee
  • For the cherry filling:
  • 1 cup fresh or frozen cherries, pitted
  • 1/4 cup cherry preserves or jam
  • 1 tsp lemon juice
  • 1 tsp cornstarch
  • Optional: 1 tsp cherry liqueur or almond extract
  • For the whipped cream:
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • For assembly:
  • Chocolate shavings or curls
  • Whole cherries for topping
  • Optional: mini cake molds, cookie cutter rings, or muffin pan

Instructions

  1. Preheat oven to 350°F (175°C) and line a sheet pan with parchment paper.
  2. Whisk flour, cocoa powder, baking powder, baking soda, salt, and sugar in a bowl.
  3. In another bowl, whisk eggs, oil, buttermilk, vanilla, and hot water or coffee.
  4. Combine wet and dry ingredients until smooth. Pour into sheet pan and bake for 15–18 minutes or until set. Cool completely.
  5. For cherry filling: simmer cherries, preserves, lemon juice, and cornstarch in a small pot until thickened. Let cool.
  6. Whip cream with powdered sugar and vanilla to stiff peaks. Keep chilled.
  7. Cut cooled cake into small rounds using a cookie cutter or glass rim.
  8. Layer one cake round with cherry filling and whipped cream. Top with another round and repeat. Finish with a swirl of cream, cherry, and chocolate shavings.
  9. Chill for at least 30 minutes before serving.

Notes

  • Use kirsch to brush cake layers for a traditional Black Forest touch.
  • Substitute raspberry or mixed berry preserves for a fruity variation.
  • Add melted chocolate to the whipped cream for a richer flavor.
  • Assemble a few hours in advance for best texture and flavor.
  • Store in the fridge up to 2 days. Do not freeze assembled cakes.

Nutrition

Find it online: https://cookedbymaya.com/mini-black-forest-cakes-with-a-cherry-twist/