Go Back

Little Black Forest cakes

This recipe guides you through creating individual Black Forest cakes, featuring a delicate chocolate sponge, layers of kirsch-soaked cherries, and luscious whipped cream, all crowned with grated dark chocolate. It's a classic German dessert, portioned for elegant serving.
Print Recipe Pin Recipe
Servings: 12 people
Course: lunch/dinner
Cuisine: central europe
Calories: 2968.3
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 25 g butter melted and cooled, plus extra butter for greasing
  • 5 eggs
  • 140 g caster sugar
  • 25 g cocoa powder
  • 100 g self-raising flour
  • 250 g cherry
  • 284 ml pot double cream
  • 4 tbsp kirsch
  • 25 g dark chocolate grated

Equipment

  • 1 Electric Stand Mixer Or hand mixer, essential for aerating eggs and whipping cream.
  • 1 12-hole Muffin/Cupcake Tin For baking individual 'little cakes'.
  • 2 Mixing Bowls One large for batter, one medium for cream.
  • 1 Fine-Mesh Sieve For sifting flour and cocoa, ensuring a light batter.
  • 1 Microplane or Grater For finely grating dark chocolate for garnish.

Method
 

  1. Preheat your oven to 180°C (350°F) and lightly grease and flour a 12-hole muffin or mini cake tin.
  2. Melt the butter and set aside to cool. Pit the cherries if fresh, or drain thoroughly if using canned, then set aside.
  3. In a large mixing bowl, using an electric mixer, whisk the eggs and caster sugar until the mixture is very pale, thick, and has tripled in volume (it should form a ribbon when the whisk is lifted).
  4. Sieve together the cocoa powder and self-raising flour. Gently fold the dry ingredients into the egg mixture in two additions, followed by the cooled melted butter, being careful not to deflate the airy batter.
  5. Divide the batter evenly among the prepared cake tins. Bake for 12-15 minutes, or until a skewer inserted into the center of a cake comes out clean.
  6. Remove the cakes from the oven, let them cool in the tins for a few minutes, then transfer them to a wire rack to cool completely.
  7. While the cakes cool, lightly whip the double cream until it forms soft, billowy peaks. If using kirsch, gently fold 2 tablespoons into the whipped cream.
  8. To assemble, carefully slice each cooled cake horizontally into two or three layers. If desired, brush the cut surfaces of the cake layers with the remaining kirsch.
  9. Spread a layer of whipped cream onto the bottom cake layer, then scatter a portion of the prepared cherries over the cream. Place the next cake layer on top and repeat the cream and cherry layering.
  10. Finish each cake by spreading or piping a final layer of whipped cream on top, then generously sprinkle with grated dark chocolate. Chill the cakes before serving.

Notes

To achieve a light sponge, ensure eggs and sugar are whisked to a very pale, thick ribbon stage before folding in dry ingredients. Overmixing after flour is added will develop gluten, resulting in a tougher cake. For the cream, whip to firm peaks, being careful not to over-whip, which can make it grainy. If using fresh cherries, ensure they are pitted; if canned, drain them thoroughly to avoid excess moisture. Kirsch is traditional, but can be omitted or replaced with cherry syrup for a non-alcoholic version. Chilling the assembled cakes for at least an hour before serving allows the flavors to meld and the cream to set, enhancing stability and taste.