Description
Rich, chocolatey, and perfectly portioned mini Black Forest cakes layered with whipped cream and cherry filling. A stunning dessert for any special occasion.
Ingredients
- All-Purpose Flour: 3/4 cup – Forms the base of your chocolate sponge.
- Unsweetened Cocoa Powder: 1/3 cup – Deep, rich chocolate flavor.
- Granulated Sugar: 3/4 cup – Sweetens and balances the cocoa.
- Baking Powder: 1 teaspoon – Helps the cakes rise.
- Baking Soda: 1/2 teaspoon – Adds extra lift and softness.
- Salt: 1/4 teaspoon – Enhances chocolate flavor.
- Egg: 1 large – Binds and adds structure.
- Whole Milk: 1/2 cup – Keeps the cake tender.
- Vegetable Oil: 1/3 cup – Moisture without heaviness.
- Vanilla Extract: 1 teaspoon – A fragrant foundation.
- Boiling Water: 1/2 cup – Intensifies the cocoa flavor.
- Cherry Pie Filling: 1 cup – Sweet and tangy cherry goodness.
- Heavy Whipping Cream: 1 cup – Light and airy topping.
- Powdered Sugar: 2 tablespoons – Lightly sweetens the cream.
- Fresh Cherries: Optional for garnish – Adds freshness and flair.
- Chocolate Shavings: Optional for garnish – A finishing touch of luxury.
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Grease and flour mini cake pans or muffin tins.
- Combine Ingredients: Whisk flour, cocoa, sugar, baking powder, baking soda, and salt. Mix egg, milk, oil, and vanilla separately. Combine and stir in boiling water.
- Prepare Your Cooking Vessel: Fill each pan cavity 2/3 full. Tap to release air bubbles.
- Assemble the Dish: Bake for 15–18 minutes. Cool completely, then slice in half horizontally.
- Cook to Perfection: Pipe whipped cream and spoon cherry filling on bottom halves. Sandwich with tops.
- Finishing Touches: Pipe cream, add cherry filling, garnish with fresh cherry and chocolate shavings.
- Serve and Enjoy: Chill to set or serve immediately for rich, mini indulgence.
Notes
- Make Ahead: Bake cakes a day early and store airtight. Assemble before serving.
- Tip: Chill your bowl and beaters before whipping cream.
- Variation: Use cherry compote instead of pie filling for a homemade touch.
Nutrition
- Serving Size: 1 mini cake
- Calories: 320
- Sugar: 26g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg