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Mini Black Forest Layer Cakes

A delightful transformation of classic Black Forest flavors into cute, bite-sized cakes filled with cherry and cream.
Imprimer la recette Épingler la recette
Préparation 20 minutes
Cuisson 15 minutes
Temps total 35 minutes
Portions: 12 servings
Plat: Dessert, Snack
Cuisine: American, German
Calories: 250
Ingredients Préparation Notes

Ingrédients
  

For the cake
  • 1 cup all-purpose flour Can substitute gluten-free flour for a gluten-free option.
  • ½ cup unsweetened cocoa powder
  • 1 cup sugar
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 large egg Can use flax egg as a substitute for vegan version.
  • ½ cup milk Use dairy-free milk for a dairy-free option.
  • ½ cup hot coffee Can substitute with hot water.
  • ⅓ cup vegetable oil
  • 1 tsp vanilla extract
For the filling and topping
  • 1 ½ cups cherry pie filling Homemade or store-bought.
  • 1 ½ cups cold heavy cream Coconut cream is a good dairy-free alternative.
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • Optional: 2 tbsp cream cheese For stabilizing the whipped cream.
  • Fresh cherries with stems for decoration
  • Chocolate shavings or curls for topping

Préparation
 

Preparation
  1. Start by gathering all your ingredients. Preheat your oven to 175°C (350°F).
  2. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until smooth.
  3. Add the egg, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until you achieve a smooth consistency.
  4. Slowly pour in the hot coffee while stirring to thin the batter.
Baking
  1. Spread the batter evenly in a prepared sheet pan or in two round cake tins. Bake for about 12-15 minutes or until the top springs back when touched.
  2. Once baked, let the chocolate cake cool completely in the pan.
  3. Using a 2.5–3 inch round cutter, cut out 12 circles from the cooled cake. Each mini layer cake will require 2 circles.
Assembling
  1. In a separate bowl, beat the cold heavy cream, powdered sugar, and vanilla until stiff peaks form. If desired, add cream cheese for stability.
  2. Take one cake circle and place it at the bottom. Pipe or spoon a thick layer of whipped cream on top.
  3. Spoon cherry pie filling onto the whipped cream layer, then place a second cake circle on top and repeat the process.
  4. Finish off with whipped cream, chocolate shavings, and fresh cherries for decoration.

Notes et conservation

For best results, avoid overmixing the batter and ensure the cakes cool completely before assembly. Can be made a day in advance and stored in the refrigerator.