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–+ servings
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a small chocolate layer cake with cherries and whipped cream.

Mini Black Forest Cake

Zona House
This Mini Black Forest Cake has rich chocolate cake with layers of cherry pie filling and whipped cream. It is topped with whipped cream and grated chocolate. This easy Black Forest cake recipe is moist, delectable, and beautiful, designed as a small batch cake for two.
5 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Cool Time 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American German
Servings 4
Calories 301 kcal

Equipment

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

Serving: 1Calories: 301kcalCarbohydrates: 48gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 21mgSodium: 170mgPotassium: 215mgFiber: 2gSugar: 14gVitamin A: 305IUVitamin C: 3mgCalcium: 53mgIron: 1mg
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