These Mini Black Forest Cakes are elegant individual desserts made with moist chocolate sponge, luscious whipped cream, juicy cherry filling, and delicate chocolate shavings. Topped with a fresh cherry, they’re the perfect bite-sized treat for birthdays, holidays, Valentine’s Day, or any special occasion. Beautiful, decadent, and surprisingly easy to make, these mini cakes are guaranteed to impress.

Ingredients

For the Chocolate Cake

• 1¼ cups (160 g) all-purpose flour
• ½ cup (50 g) unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 large eggs
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) brown sugar
• ½ cup (120 ml) vegetable oil
• ½ cup (120 ml) buttermilk
• 1 tsp vanilla extract
• ½ cup (120 ml) hot coffee

For the Filling

• 1½ cups (250 g) pitted cherries (fresh or frozen)
• 2 tbsp sugar
• 1 tbsp cornstarch
• 2 tbsp water

For the Whipped Cream

• 2 cups (480 ml) heavy whipping cream
• ¼ cup (30 g) powdered sugar
• 1 tsp vanilla extract

For Decoration

• Dark chocolate shavings
• Fresh cherries with stems

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Instructions

1. Preheat the oven to 350°F (175°C) and bake the chocolate cake in a sheet pan for 20–25 minutes. Let it cool completely.
2. In a saucepan, cook the cherries with the sugar until they release their juices. Stir in the cornstarch mixed with water and cook until thickened. Cool completely.
3. Beat the heavy cream with the powdered sugar and vanilla until stiff peaks form.
4. Use a round cutter to cut small cake circles.
5. Place one cake round on a plate, pipe whipped cream around the edge, and spoon the cherry filling into the center.
6. Add a second cake layer and top with another swirl of whipped cream.
7. Sprinkle generously with chocolate shavings and finish with a fresh cherry.
8. Chill for 30 minutes before serving.

Prep Time: 35 minutes

Cook Time: 25 minutes

Chill Time: 30 minutes

Total Time: 1 hour 30 minutes

Servings: 8 mini cakes