Black Forest cakes

They say good things come in small packages, and these mini versions of the full-size favourite are proof.

  • 1 hr 15 mins cooking
  • Makes 12 Item
  • Print


Black forest cakes
  • 425 gram canned pitted cherries in syrup
  • 155 gram butter, chopped coarsely
  • 100 gram dark (semi-sweet) eating chocolate, chopped coarsely
  • 1 1/3 cup (295g) caster (superfine) sugar
  • 1/4 cup (60ml) cherry brandy
  • 1 cup (150g) plain (all-purpose) flour
  • 2 tablespoon self-raising flour
  • 2 tablespoon cocoa powder
  • 1 egg
  • 2 teaspoon cherry brandy
  • 100 gram dark (semi-sweet) eating chocolate


Black forest cakes
  • 1
    Preheat oven to 170°C/340°F. Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.
  • 2
    Drain cherries; reserve syrup. Process ½ cup cherries with ½ cup of the syrup until smooth. Halve remaining cherries; reserve for decorating cakes. Discard remaining syrup.
  • 3
    Combine butter, chocolate, sugar, brandy and cherry purée in small saucepan; stir over low heat until chocolate is melted. Transfer mixture to medium bowl; cool 15 minutes.
  • 4
    Whisk sifted flours and cocoa, then egg into chocolate mixture. Divide mixture into paper cases; smooth surface.
  • 5
    Bake about 45 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
  • 6
    Combine cream and cherry brandy. Top cakes with remaining cherry halves and cream mixture. Using a vegetable peeler, grate chocolate; sprinkle over cake tops.


This recipe also makes 6 texas muffins (¾-cup/180ml); bake about 55 minutes.

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