Can I make these mini cakes ahead of time?

Absolutely! You can prepare and bake the mini cakes a day before serving. Once they are cool, store them in airtight containers in the refrigerator. Just add the whipped cream and toppings right before serving for the best texture.

What's the best way to store leftovers?

Leftover mini cakes can be stored in an airtight container in the refrigerator for up to three days. If you prefer, you can freeze them unadorned, but ensure they are wrapped well to prevent freezer burn.

Can I substitute the cherries in this recipe?

Certainly! You can substitute cherries with other fruits such as strawberries or raspberries if desired. Each fruit will impart its unique flavor and can even create a delightful twist on the classic recipe.

Are these mini cakes suitable for a gluten-free diet?

Yes! You can easily make these mini cakes gluten-free by replacing the all-purpose flour with gluten-free flour alternatives like almond or coconut flour. Just be mindful of the texture differences!

Does the recipe contain any allergens?

This recipe includes common allergens such as eggs and dairy (from butter and whipped cream). If you are accommodating specific dietary restrictions, consider suitable substitutions for these ingredients.

Black Forest Mini Cakes – Elegant Cherry-Chocolate Dessert

Ingredients

Scale

1 cup All-Purpose Flour
1/2 cup Cocoa Powder
1 cup Sugar
1/2 cup Butter (softened)
2 Eggs
1 tsp Vanilla Extract
1/2 tsp Baking Powder
1/4 tsp Salt
1 cup Cherries (pitted & halved)
1 cup Whipped Cream
Chocolate Shavings (for topping, to taste)

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Instructions

Preheat your oven to 350°F (175°C) and grease and flour a mini cake pan.
In a medium bowl, mix together the flour, cocoa powder, baking powder, and salt.
In a separate large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs and vanilla, mixing until completely combined.
Gradually add the dry ingredients to the wet ingredients, stirring until no dry bits remain. Be careful not to overmix. Gently fold in the halved cherries.
Pour the batter into the prepared mini cake pan, filling each cavity about two-thirds full.
Bake for 15-20 minutes or until a toothpick comes out clean when inserted into the center.
Let the mini cakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Top each mini cake with whipped cream and a sprinkle of chocolate shavings before serving.

Notes

These mini cakes are great for family gatherings or as a fun project with kids. They can be stored in the refrigerator for up to 3 days.

Author: Olivia Brooks
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: German
Diet: Vegetarian

Nutrition

Serving Size: 1 mini cake
Calories: 220
Sugar: 25g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg