Black Forest Mini Cakes for Every Occasion

Make something extraordinary with the Black Forest Mini Cakes Recipe, where moist chocolate and cherries meet for a decadent dessert experience.

Black Forest Mini Cakes Recipe

A delectable creation featuring layers of moist chocolate cake, enriched with kirsch syrup, and filled with fresh, juicy cherries and luscious chocolate pastry cream. Crowned with handmade chocolate curls, a dollop of whipped cream, and a glossy cherry on top, these mini delights are not just cakes but a feast for the eyes and palate. Perfect for those moments when you want to treat yourself or your loved ones to something extraordinarily special and satisfyingly rich.

Ingredients

FOR THE CHOCOLATE CAKE

• 6 oz unsalted butter, at room temperature
• 4.75 oz granulated sugar, (⅔ cup)
• 5 oz brown sugar, (⅔ cup), packed
• 2 large eggs, at room temperature
• 2 teaspoon vanilla extract
• 8 oz buttermilk, (1 cup), at room temperature
• 4 oz sour cream, (½ cup), at room temperature
• 2 tablespoon water , or brewed coffee
• 7.8 oz all-purpose flour, (1¾ cups)
• 3 oz unsweetened cocoa powder, (1 cup), sifted
• 1½ teaspoon baking soda
• ½ teaspoon salt

KIRSCH SYRUP

• ½ cup granulated sugar
• ½ cup water
• 2 tablespoon kirsch, or 1-2 teaspoon cherry extract

FOR THE CHOCOLATE PASTRY CREAM

• 4 large egg yolks
• 3 tablespoon cornstarch
• 2 cups milk
• ½ cup granulated sugar
• Pinch of salt
• 1 teaspoon vanilla extract
• 6 oz semi-sweet chocolate, melted
• 2 tablespoon unsalted butter, at room temperature

TO ASSEMBLE

• 8 oz semi-sweet chocolate, in one large block, for chocolate shavings
• 1 ½ cups heavy cream , or whipping cream
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract
• 8 oz cherries, fresh, pitted, and coarsely chopped
• 7 fresh cherries with stems

Instructions

Prepare the Chocolate Cake

• Combine the dry ingredients in one bowl and wet ingredients in another, then mix them together.
• Divide the batter into mini cake pans and bake until a tester comes out clean.
  Cool the cakes completely before assembly.

Make the Kirsch Syrup

• Combine sugar and water and heat until sugar dissolves, then stir in kirsch after it's cooled.
• Create the Chocolate Pastry Cream:
• Whisk egg yolks, sugar, and cornstarch together.
• Heat milk until steaming, then gradually whisk into egg mixture to temper.
• Return mixture to heat and cook until thickened.
• Stir in chopped chocolate (and butter, if used) until smooth.

Assembly:

• Slice the cooled cakes horizontally to create layers.
• Brush each layer with kirsch syrup.
• Spread a layer of chocolate pastry cream and sprinkle with chopped cherries.
• Stack the cake layers.

Decoration

• Cover each mini cake with chocolate curls.
• Whip cream to stiff peaks and pipe a rosette on top of each cake.
• Top with a fresh cherry.

Serving Suggestions

• Complement with Coffee or Tea
• Side of Ice Cream
• Fresh Fruit Platter
• Dessert Wine Pairing

Tips and Tricks

• Making chocolate curls by hand can be tricky. Ensure the chocolate block is at the right temperature; slightly warm chocolate tends to make smoother curls.
• If you can find them, use fresh, pitted cherries for the best flavor and texture. When not in season, consider high-quality preserved or jarred cherries. Avoid maraschino cherries as they are too sweet and artificial-tasting.
• When brushing each layer with kirsch syrup, do so gently to moisten the cake without making it soggy.