The Mini Black Forest Cake is a classic dessert made with 3 layers of chocolate chiffon cake, spread with homemade cherry jam and sweet whipped cream. It is absolutely delicious to enjoy during afternoon tea or serving after dinner.
The original black forest cake is made of chocolate cake and layered with whipped cream and liquor-infused cherry. My mini black forest cake is a kid’s friendly version that used cherry jam as a substitute. Besides, the homemade cherry jam delights the cake with its balanced sourness. And, the chiffon cake base makes the dessert even softer and moisture. I can taste the chocolate and cherry aroma from every single bite indeed, which is absolutely delicious. Can’t wait to try it? This mini black forest cake is easy to prepare and makes the best portion for sharing.
What are the ingredients for mini black forest cake?
- Cake Batter
- Egg White
- Egg Yolks
- Granulated Sugar
- Milk
- Corn Oil
- All-Purpose Flour
- Cacao Powder
- Lemon Juice
- Whipped Cream Filling
- Heavy Whipping Cream
- Granulated Sugar
- Homemade Cherry Jam– You can also used the store brought ones. (Check the recip through the link.)
- Dark Chocolate Bar
How to make the Mini Black Forest Cake?
Cake Preparation
- Preheat the oven to 330F
- Separate egg yolks and egg whites in two different bowls.
- Combine corn oil and milk in a clean bowl, and whisk well. Add egg yolks and sugar to it, and mix until sugar dissolves.
- Sift all-purpose flour and cacao powder into the mixture, and whisk well. Set it aside.
- Beat the egg white in a dry clean mixing bowl until big bubble forms with a stand mixer on high speed. Keep beating it while adding the lemon juice and 1/3 sugar into it. Once the egg white becomes foamy, add the rest of the sugar into it. Keep beating it until stiff peaks.
- Combine 1/3 the meringue with the batter, and gently fold it from the edges to the center with a spatula. Then, pour the batter into the rest of the meringue. Gently fold it to combine well.
- Pour the batter into a 9×13 inches rectangle baking pan with parchment paper. And evenly spread out the batter with a blade spatula.
- Bake the cake for 20 to 25 minutes. Poke the cake with a toothpick in the center to check if the cake is fully baked. If the toothpick sticks with batter, which means the cake needs to stay in the oven for a couple of minutes more.
- Remove the cake out of the oven, and cool it down on a rack completely.
Whipped Cream Filling
- Beat the heavy whipping cream and sugar in a large bowl until soft peaks with a whisk. Set it aside.
- Slices the chocolate bar with a fruit shredder. Set it aside.
Assemble the cake
- Once the cake cools down, cut it into 6 equal pieces with a 4 inches baking ring.
- Place one of them on the plate, and spread the whipped cream and cherry jam on it. Repeat the something for the second layer, and stack the top with another piece of cake.
- Spread the whole cake with whipped cream. And cover the side and top with shredded chocolates. Decorate it with fresh cherries and blueberries before serving.
How to make the cake more flavorful?
- You can brush the cake with cherry syrup or the liquid from the cherry jam to enhance the flavor.
- Instead of using the original whipped cream, you can also add a little bit fo melted chocolate while whipping the cream.
More delightful cake recipes you may interested
Double Layer Matcha Cheesecake
Yield: 2
Mini Black Forest Cake
The Mini Black Forest Cake is a classic dessert made with 3 layers of chocolate chiffon cake, spread with homemade cherry jam and sweet whipped cream. It is absolutely delicious to enjoy during afternoon tea or serving after dinner.
Prep Time
30 minutes
Cook Time
25 minutes
Total Time
55 minutes
Ingredients
- 3 Egg Yolks
- 3 Egg White
- 30g Corn Oil
- 30 Milk
- 35g Granulated Sugar (30g add to egg white, and 5g add to egg yolk)
- 10g Cacao Powder
- 55g All-purpose Flour
- 1 Teaspoon Lemon Juice
Whipped Cream Filling
- 150g Heavy Whipping Cream
- 10g Granulated Sugar
- 4 Tablespoons Cherry Jam
- 1 Black Chocolate bar
Instructions
Cake Preparation
- Preheat the oven to 330F
- Separate egg yolks and egg whites in two different bowls.
- Combine corn oil and milk in a clean bowl, and whisk well. Add egg yolks and sugar to it, and mix until sugar dissolves.
- Sift all-purpose flour and cacao powder into the mixture, and whisk well. Set it aside.
- Beat the egg white in a dry clean mixing bowl until big bubble forms with a stand mixer on high speed. Keep beating it while adding the lemon juice and 1/3 sugar into it. Once the egg white becomes foamy, then add the rest of the sugar into it. Keep beating it until stiff peaks.
- Combine 1/3 the meringue with to the batter, and gently fold it from the edges to the center with a spatula. Then, combine the batter with the rest of the meringue. Gently fold it to combine well.
- Pour the batter into a 9x13 inches rectangle baking pan with parchment paper. And evenly spread out the batter with a blade spatula.
- Bake the cake for 20 minutes.
- Remove the cake out of the oven, and cool it down on a rack completely.
Whipped Cream Filling
- Beat the heavy whipping cream and sugar in a large bowl until soft peaks with a whisk. Set it aside.
- Slices the chocolate bar with a fruit shredder. Set it aside.
Assemble the cake
- Once the cake cools down, cut it into 6 equal pieces with a 4 inches baking ring.
- Place one of them on the plate, and spread the whipped cream and cherry jam on it. Repeat the something for the second layer, and stack the top with another piece of cake.
- Spread the whole cake with whipped cream. And cover the side and top with shredded chocolates. Decorate it with fresh cherries and blueberries before serving.
Nutrition Information:
Yield:
2Serving Size:
2Amount Per Serving: Calories: 581Total Fat: 39.7gSaturated Fat: 16gCholesterol: 280mgSodium: 69mgCarbohydrates: 49gFiber: 2.3gSugar: 23.7gProtein: 11.7g