This Mini Black Forest Cake is a rich chocolate cake with layers of cherry pie filling and whipped cream and is topped with more whipped cream and grated chocolate.
Table of Contents
- Why I love this recipe
- Notes about ingredients and substitutions
- How to make Small Black Forest Cake
- Pro Tips
- You may also enjoy
Why I love this recipe
This easy Black Forest cake recipe is moist, delicious, and beautiful. It is a small batch cake for two people.
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Notes about ingredients and substitutions
The egg should be at room temperature before starting.
You can use heavy cream instead of whole milk.
How to make Small Black Forest Cake
Step 1 – Preheat the oven to 350° F and spray two 12-ounce ramekins with non-stick spray.
Step 2 – In a medium bowl, whisk together the sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt.
Step 3 – Use a stand mixer with a whisk attachment or a medium bowl. Mix the egg, sour cream, milk, oil, cherry pie filling, and vanilla extract. Then add the dry ingredients to the egg mixture and beat on low until just combined.
Step 4 – Pour in the hot water and continue mixing until completely combined, about 1 minute. The batter will be thin.
Step 5 – Pour the cake batter into the prepared pans and place them on a baking sheet. Bake in the preheated oven for 25 – 30 minutes.
Step 6 – Cool the cakes completely in the ramekins on a wire rack.
To assemble the cake:
Step 1 – Remove the cakes from the ramekins. If the cake tops are rounded, cut the tops off to create a flat surface, then turn them over so the cut part becomes the bottom of the cakes.
Step 2 – Spread 1/2 cup canned cherry pie filling over one of the cakes and spread 1/4 cup whipped cream mixture in a layer over the cherries.
Step 3 – Place the second cake on top of the whipped cream. Add another layer of cherry pie filling (1/2 cup) followed by a layer of whipped cream (1/4 cup)
Step 4 – Grate the unsweetened chocolate into shavings and sprinkle it over the top of the cake. Add 1 – 3 more cherries on top, if desired. Cut in half and serve.
Pro Tips
Refrigerate it in an airtight container for 4-5 days.
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Mini Black Forest Cake
Equipment
- KitchenAid 5 Quart Stand Mixer or hand mixer
Ingredients
For the cake:
- ⅛ cup granulated sugar
- ⅛ cup light brown sugar
- ¼ cup all-purpose flour
- ⅛ cup unsweetened cocoa powder
- ¼ teaspoon baking soda
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- 1 egg (room temperature)
- ⅛ cup sour cream
- ⅛ cup whole milk (or heavy cream)
- ⅛ cup vegetable oil
- ½ cup cherry pie filling (from a can)
- ½ teaspoon vanilla extract
- ⅛ cup hot water
To assemble the cake:
- 1 cup cherry pie filling (from a can)
- ½ cup whipped cream
- ¼ oz unsweetened baker’s chocolate
Instructions
- Preheat the oven to 350° F.
- Spray two 12-ounce ramekins with non-stick spray.
- In a medium bowl whisk together the sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt.
- Use a stand mixer with a whisk attachment or a medium bowl. Mix the egg, sour cream, milk, oil, cherry pie filling, and vanilla extract.
- Pour the dry ingredients into the egg mixture and beat on low until just combined.
- Pour in the hot water and continue mixing until completely combined, about 1 minute. The batter will be thin.
- Pour the cake batter into the prepared pans.
- Place on a baking sheet and bake in the preheated oven for 25 – 30 minutes.
- Cool the cakes completely in the ramekins on a wire rack.
To assemble the cake:
- Remove the cakes from the ramekins. If the cakes are rounded, cut the tops off to make a flat top then turn them over so the cut part is now the bottom of the cakes.
- Spread 1/2 cup canned cherry pie filling over one of the cakes.
- Spread 1/4 cup whipped cream mixture in a layer over cherries.
- Place the second cake on top of the whipped cream.
- Add another layer of cherry pie filling (1/2 cup) followed by a layer of whipped cream (1/4 cup)
- Grate the unsweetened chocolate into shavings.
- Sprinkle the chocolate shavings over the top of the cake. Add 1 – 3 more cherries on top, if desired.
- Cut in half and serve.
Notes
- The egg should be at room temperature before starting.
- You can use heavy cream instead of whole milk.
- Refrigerate it in an airtight container for 4-5 days.
Nutrition
Hi, and welcome. I’m Zona, and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Zona House
Monday 14th of April 2025
This mini cake is delicious and decadent!