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Little Black Forest cakes

Little Black Forest cakes

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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • 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

  • Freezable (sponge only)
  • Vegetarian
Nutrition: per serving
low insalt0.45g


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


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, July 2008


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A star rating of 4 out of 5.5 ratings

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