Little Black Forest cakes

Little Black Forest cakes

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 25 mins - 30 mins Cook: 12 mins

More effort

Serves 6

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

Nutrition and extra info

  • sponge only
  • Vegetarian

Nutrition: per serving

  • kcal570
  • fat37g
  • saturates19g
  • carbs47g
  • sugars33g
  • fibre1g
  • protein9g
  • salt0.45g


  • 25g butter, melted and cooled, plus extra butter for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 5 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 140g caster sugar
  • 25g cocoa powder
  • 100g self-raising flour
  • 250g cherry



    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 284ml pot double cream
  • 4 tbsp kirsch



    Produced in mainly in Germany, but also in Switzerland and the Alsace region of France, Kirsch…

  • 25g dark chocolate, grated
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
18th Dec, 2012
Some ginger kid in my class made these and they were INCREDIBLE! TRULY, HE IS SO TALENTED!
14th Dec, 2012
These looked and tasted great!!
11th Jul, 2012
Oops forget to rate.
11th Jul, 2012
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.
5th May, 2010
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)
26th Jun, 2008
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?