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Clean recipe · welcometoangieskitchen.com

Black Forest Mini Cakes

These Black Forest Mini Cakes are soft, chocolatey and filled with a homemade cherry compote. Each mini cake is brushed with a sweet cherry syrup and topped with a light and fluffy whipped cream frosting. This recipe makes twelve 3-inch mini cakes that are perfect for birthdays, holidays or any occasion that calls for something a little extra special.

Original recipe: welcometoangieskitchen.com

Yield:
12 servings
Prep:
1 hr
Cook:
22 min
Total:
31 hr 22 min
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Black Forest Mini Cakes

Ingredients

  1. 150g cherries, pitted (1 cup)
  2. 100g water (7 tablespoons)
  3. 50g granulated sugar (1/4 cup)
  4. 350g cherries, pitted and chopped up (2 cups + 1/4 cup)
  5. 120g granulated sugar (1/2 cup + 2 tablespoon)
  6. Juice of half lemon
  7. 1 teaspoon vanilla bean paste
  8. 4 large eggs
  9. 300g dark brown sugar (1 cup + 1/3 cup + 1 teaspoon)
  10. 50g granulated sugar (1/4 cup)
  11. 200g neutral oil, like avocado, sunflower or canola (3/4 cup + 2 tablespoons)
  12. 150g full fat plain yogurt (2/3 cup)
  13. 1 tablespoon vanilla bean paste or vanilla extract
  14. 1 teaspoon salt
  15. 200g all purpose flour (1 cup + 2/3 cup)
  16. 80g unsweetened cocoa powder (1 cup)
  17. 2 teaspoons baking powder + 1/2 teaspoon baking soda
  18. 100g boiling hot coffee (7 tablespoons)
  19. 100g milk or semi sweet chocolate chips (2/3 cup)
  20. 500g whipping cream (2 cups)
  21. 120g powdered sugar (1 cup)
  22. 1 teaspoon vanilla bean paste or vanilla extract

Instructions

  1. First, prepare the syrup.
  2. Add the cherries, sugar and water to a saucepan.
  3. Cook over medium-high heat for 15 minutes until the cherries soften.
  4. While cooking, make sure to gently press down on the cherries.
  5. After about 15 minutes, strain it and keep the syrup in a glass jar. Let it cool, then place it in the fridge.
  6. Prepare the compote.
  7. Add the cherries, lemon juice, vanilla and sugar to a saucepan.
  8. Mix everything together and cook over medium heat for about 20-25 minutes, until the mixture slightly thickens and most of the water has evaporated, but it’s still juicy. (Note: You can also blend it, if you prefer a smooth texture)
  9. Transfer to a jar or bowl and let it cool completely in the fridge.
  10. Preheat the oven to 180°C and grease 12 three-inch mini cake pans with butter.
  11. Prepare the mini cakes.
  12. In a small bowl, combine the flour, baking powder, baking soda, salt and cocoa powder. Set aside.
  13. In a large bowl, beat the eggs with the brown sugar and granulated sugar until fluffy and pale.
  14. Then mix in the oil, vanilla and yogurt.
  15. Next, add the dry ingredients and mix until just combined.
  16. Next, pour in the hot coffee and mix.
  17. Lastly, gently fold in the chocolate chips.
  18. Divide the batter between 12 three-inch mini cake pans.
  19. Bake in the preheated oven for about 22 minutes, or until a toothpick comes out clean.
  20. Once ready, remove from the oven and let them sit in the pans for 5-10 minutes. Then transfer to a wire rack, cover with a tea towel and let them cool completely.
  21. Once the cakes have completely cooled, it’s time to fill and frost them.
  22. For the frosting, whip the cream with the vanilla and sugar until fluffy. Try not to overwhip it, as it can become grainy.
  23. Transfer to a piping bag.
  24. To fill the cakes, cut out a small hole in the middle and spoon the jam inside, then place the cut-out piece back on top.
  25. Brush each cake with the cooled syrup.
  26. Then frost each cake with the whipped cream.