Little Black Forest cakes

Little Black Forest cakes

These cute cakes make a perfect finish for a special dinner and you can bake the sponge up to two days ahead

Difficulty and servings

Moderately easy

Serves 6

Easily doubled

Preparation and cooking times

Preparation time

Prep 25 - 30 mins

Cook time

Cook 12 mins

Vegetarian Freezable

Vegetarian

Sponge only

Method

  1. Heat oven to 190C/fan 170C/gas 5. Butter and line a 30 x 35cm (or thereabouts) Swiss roll tin. Using an electric hand-held beater, whisk the eggs and sugar until they are thick and pale and the mixture leaves a trail when the beaters are lifted. This will take about 5-6 mins.
  2. Sift the cocoa powder and flour over the mixture, then fold in using a large metal spoon. Drizzle over the butter, then fold this in, too. Pour the mixture into the tin and gently level and smooth out with a palette knife. Bake for 10-12 mins, until the cake feels firm to the touch and springs back when lightly pressed.
  3. Turn the cake out onto a cooling rack and peel off the paper. Leave to cool. Meanwhile, select and reserve 6 cherries with stalks (to decorate), then stone the remainder. Whip the cream until it just holds its shape.
  4. Cut 12 rounds from the cake using a 7-8cm cutter or a glass, then sprinkle each with a tsp of kirsch. Set 6 cakes on a large plate or stand, spread with cream, then arrange the stoned cherries on top. Top with a second circle of sponge. Spread with the rest of the cream, sprinkle with chocolate, then set a cherry on each cake and serve.

Per serving

570 kcalories, protein 9g, carbohydrate 47g, fat 37 g, saturated fat 19g, fibre 1g, sugar 33g, salt 0.45 g

Recipe from Good Food magazine, July 2008.

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Latest comments and suggestions

  • Binder photo Sam Baker

    26 June 2008

    Sam Baker commented on this recipe

    I tried this for a family bar-b-que they were a great success, simple enough to do and look so fantastic. I found that I needed to leave the cake in a little longer than the receipe suggested.

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  • Binder photo ZeTallGerman

    05 May 2010

    ZeTallGerman rated and commented on this recipe

    4 stars

    I baked these as chocolate muffins (don't have a Swiss roll tin) and mixed some cherries in with the dough (needed 20min of baking). Once cooled, drizzled them with Kirschschnapps, piped cream on top, added a few more cherries and grated dark chocolate. Great recipe! And definitely much easier to do than a whole Black Forest Gateau! (Schwarzwaelder Kirschtorte)

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  • Binder photo Andie GF

    11 July 2012

    Andie GF commented on this recipe

    Made this and they were really good. Unfortunately I didn't have a 30x35 swiss roll tin, mine was smaller, which meant that the sponge was a little thicker and I didn't get 6 cakes, but that really didn't matter as it was only for 2 of us (Greedy!). Ended up using a little more kirsch on the sponges and using smaller cutters the next day with the sponge that was left older. I also poached some cherries in kirsch, sugar, cinnamon and star anise which I used instead of just plain cherries. Gorgeous.

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  • Binder photo Andie GF

    11 July 2012

    Andie GF rated and commented on this recipe

    4 stars

    Oops forget to rate.

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  • Binder photo MarielleB

    03 August 2012

    MarielleB rated this recipe

    2 stars

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  • Binder photo MarielleB

    03 August 2012

    MarielleB rated this recipe

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  • Binder photo Jakey

    14 December 2012

    Jakey rated and commented on this recipe

    5 stars

    These looked and tasted great!!

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  • Binder photo ILoveFood

    18 December 2012

    ILoveFood rated and commented on this recipe

    5 stars

    Some ginger kid in my class made these and they were INCREDIBLE! TRULY, HE IS SO TALENTED!

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Difficulty and servings

Moderately easy

Serves 6

Easily doubled

Preparation and cooking times

Preparation time

Prep 25 - 30 mins

Cook time

Cook 12 mins

Vegetarian Freezable

Vegetarian

Sponge only

Ingredients

  • 25g butter , melted and cooled, plus extra butter for greasing
  • 5 eggs
  • 140g caster sugar
  • 25g cocoa powder
  • 100g self-raising flour
  • 250g cherries
  • 284ml pot double cream
  • 4 tbsp kirsch
  • 25g dark chocolate , grated
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Per serving

570 kcalories, protein 9g, carbohydrate 47g, fat 37 g, saturated fat 19g, fibre 1g, sugar 33g, salt 0.45 g

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