- 400 g / 14.10 oz All Purpose Flour
- 10 g / 2 tsp Baking Powder
- 10 g / 2 tsp Bicarbonate of Soda
- 100 g / 3.52 oz Dr. Oetker Fine Dark Cocoa Powder 100% Cocoa
- 400 g / 14.10 oz Light Brown Sugar
- 4 Eggs (medium size)
- 200 ml / 7.05 oz Whole Milk (3.5 % fat)
- 200 ml / 7.05 oz Sunflower Oil
- 10 ml / 2 tsp Vanilla Extract
- 2 / 3 tbsp Cherry Liquor (Kirschwasser)
- 425 g / 15 oz Frozen Cherries or Tinned Black Cherries
- 300 ml / 10.58 oz Whipping Cream
- 30 g / 2 tbsp Icing Sugar
- 5 ml / 1 tsp Vanilla Extract
- 10 g / 2 tsp Dr. Oetker Fine Dark Chocolate Powder 100% Cocoa
- 150 g / 5.29 oz Dark Chocolate 75% Cocoa / Chocolate Curls
- 30 g / approx. 6 to 9 Cherries
Preheat your oven to 180°C/ 160°C or 356 F. Grease and line a 30x20cm rectangular baking tray. Put the flour, baking powder, bicarbonate of soda, cocoa powder and sugar in a large bowl and mix together. Make a well in the center.
In a separate bowl mix together the eggs, milk, oil and vanilla extract. Pour the wet mixture into the well in the center of the dry ingredients and gently begin to incorporate them together. Mix together until all ingredients are fully combined and your mixture is smooth.
Pour your mixture into your prepared baking tray and smooth the top. Bake for 30-35 minutes until risen, to test your cake is baked insert a skewer into the center of the cake and if it comes out clean, your cake is baked!
Whilst your cake is baking it’s time to make a cherry drizzle for your cake. Defrost the cherries, drain the cherries and keep the juice. Pour about 150 ml / 5.29 oz of juice into a pan and add 1 tbsp of water to the juice. Gently heat up until the juice has a nice pouring consistency, add more water if required. Add the cherry liquor to it. Once the cake is baked pour the cherry drizzle over the top and allow to soak into the sponge.
Leave your cake to cool in the baking tray for 10 minutes, then remove and leave on a wire rack to cool completely.
Once your cake is cooled, it’s time to turn them into lovely mini gateau’s! Using a round cutter about 6 to 9 cm in diameter cut 10 to 12 circles out of the sponge. If your cake rounds are not level use a knife to gently level them off.
Put the whipping cream into a large bowl add the icing sugar and vanilla extract and whisk your cream until soft peaks emerge. Put and few table spoons full of cream into a piping bag fitted with a star nozzle. Add the cocoa powder into the remaining cream and stir thoroughly to create a chocolate cream mixture. Place the mixture into a piping bag and cut off the end of the piping bag to create a 1 cm hole in the end.
Pipe rings of whipped chocolate cream onto the 6 / 9 cake rounds and place a couple of cherries on top. Pop the other cake rounds on top to sandwich the chocolate cream and cherries. Pipe the remaining cream over the tops and sides of the mini cakes a smooth out using a palette knife.
To create the chocolate curls, use a vegetable peeler and scrape down the sides of the chocolate bar and watch the chocolate curls form! You can also use store bought chocolate curls instead.
Press the chocolate curls by hand around the sides of the cake and sprinkle over the top. Finally pipe a swirl of whipped cream onto the top of each mini gateau and decorate it with a cherry on top!
Now you are ready to enjoy these little Black Forest cake delicacies. Make sure you store the cakes in the refrigerator until you are ready to serve them. If you can't get enough of Black Forest cake then check out these chocolate cherry cake inspired creations by Lindt or Niederegger.
Recipe Source: Dr. Oetker
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