This German Black Forest Cake recipe offers a modern twist on a beloved classic. Combining rich chocolate cake, whipped cream and cherries, it’s a favorite for dessert lovers everywhere. But can you adapt the traditional recipe for 6-inch pans? Absolutely! Just follow the visual walk-through of this recipe for the perfect mini Black Forest Cake design.
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The 6 inch Black Forest Cake may look mini but it’s taller than the traditional Black Forest Cake and just as delicious. After all, the ingredients are the same.
Why Make Mini Black Forest Cake in 6-Inch Pans?
If you’ve made as many traditional German Black Forest Cakes as I have, then you’ll understand: It’s simply fun to change up a cake’s styling.
After all, there are always countless ways to reinvent a classic.
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Ingredients in This Mini German Black Forest Cake Recipe
These are the ingredients in this German Black Forest Cake Recipe.
For the Chocolate Cake Batter
ALL-PURPOSE FLOUR – Sift all dry ingredients for a fluffier cake.
GRANULATED SWEETENER OF CHOICE – Sugar or for fewer calories, opt for a sugar free sweetener such as zero-calorie monk fruit.
DUTCHED COCOA POWDER – I prefer the smoother flavor of Dutched cocoa in this cake.
BAKING POWDER – as a standard leavening agent.
BAKING SODA – reacts with the acid in the sour cream.
SALT – a small amount brings out the chocolate flavor.
INSTANT ESPRESSO POWDER (optional) – boosts the chocolate flavor.
OIL – a neutral oil such as avocado oil, canola oil or vegetable oil.
SOUR CREAM – full fat.
MILK – full fat.
VANILLA EXTRACT – for flavor, aroma and to enhance the other flavors.
CHOCOLATE EXTRACT (optional) – to enhance the chocolate flavor.
EGGS – provide structure, leavening and richness.
BOILING WATER – enhances the chocolaty flavor of the cake by reacting with the cocoa powder.
For the Black Forest Mini Cake Layers and Decoration
CHERRIES FOR THE CAKE LAYERS – pitted, frozen, halved dark sweet cherries or fresh cherries. If you use frozen cherries, I recommend cutting them in half when they are still slightly frozen, since they are easier to handle before they get soft and mushy.
CHERRIES TO CROWN THE TOP OF THE CAKE – If fresh cherries aren’t available, dark red, pitted and stem-on bada bing cherries look great on top of this Black Forest Mini Cake (Schwarzwälder Kirschtorte). Alternatively, you can use bright red maraschino cherries, which are also found in glass jars at supermarkets.
CHERRY BRANDY (Kirschwasser in German) – Cherry brandy is the English translation of Kirschwasser which is not a liqueur but hard alcohol. It is key for this recipe since it gives this traditional German cake its characteristic flavor.
GRANULATED SWEETENER OF CHOICE – used to create the cherry brandy simple syrup that is brushed onto each cake layer.
HEAVY CREAM – used to make lightly sweetened whipped cream for the layers and decorative rosettes on top.
SEMISWEET OR DARK CHOCOLATE BAR(S) – 1 or 2 depending on how much chocolate ganache and/or chocolate shavings you want to use. I personally like using dark chocolate but if you’re a fan of slightly sweet chocolate, opt for semisweet chocolate.
Variations and Substitutions: Two Gluten-Free Options for This Mini Black Forest Cake Recipe
For those who are gluten intolerant or have celiac disease, you can instead make naturally gluten free Black Forest Bundt Cake or Keto Black Forest Cake which are in my collection of almond flour recipes.
Or try Easy Chocolate Keto Bundt Cake.
Equipment You’ll Need to Make This 6 Inch Black Forest Cake Recipe
To make the cake batter and to replicate the styling of the black forest cake in the photos, you’ll need the following cake pans and kitchen gadgets to make this 6 inch black forest cake recipe:
- Mixer – a stand mixer fitted with a paddle attachment for the cake batter and a whisk attachment for the whipped cream, or a handheld electric mixer.
- Cake pans – three round 6-inch cake pans. For a lower cake, you can also use two 8-inch cake pans.
- Piping bag – If you don’t have one, you can cut off the corner of a food-grade plastic bag. Why use a piping bag? It makes it easier to evenly apply the whipped cream to each layer.
- Piping tip: I use an 849 closed-star piping tip to pipe the whipped cream onto the layers and to make the rosettes.
- Pastry brush – to brush on the cherry brandy syrup.
You also might like irresistible Chocolate Chip Stollen Cake.
What Size Cake Pan Should I Use for Black Forest Mini Cake?
You need three 6-inch cake pans to make this mini German Black Forest Cake Recipe.
How to Make a 6 Inch Black Forest Cake
Now that you have the ingredients ready, let’s make a cake! Here’s a quick overview of how to make mini black forest cake.
Make the Chocolate Cake Batter
1. Preheat oven to 350°F. Then, line your round cake pans with parchment paper and grease the sides with baking spray or butter.
2. Sift the dry ingredients together (flour, sweetener, cocoa powder, baking powder, baking soda, salt, optional instant espresso powder) and whisk until fully combined.
3. Add the wet ingredients starting with the oil, sour cream, milk, vanilla extract and optional chocolate extract. Then, beat in the eggs one at a time.
4. Next, stir in the boiling water.
5. Stir the batter which will be a little runny.
6. Then, pour into 6 inch Black Forest Cake pans.
7. Divide the batter into two cake pans, using a kitchen scale so they are equal.
8. Belt them so they bake evenly and don’t dome up. You can also use wet paper towels wrapped in aluminum foil.
Make the Topping for the Layers
9. Cut the pitted fresh or frozen cherries in half and divide them so you have equal amounts for all layers except the top layer.
10. Then, make the cherry brandy mixture: Cook the granulated sweetener and water on your stovetop and let it boil for about a minute. Remove from heat and let it cool. Once cool, stir in the cherry brandy.
TIP: Don’t add the cherry brandy to the boiling ingredients because some of the alcohol will burn off, diminishing the flavor.
11. Make the whipped cream, beating until it forms stiff peaks.
12. Brush the cakes generously with the cherry brandy mixture.
How to Assemble This 6 Inch Black Forest Cake Recipe
13. With or without a cake turntable, pipe whipped cream onto the first cake starting in the center and moving outwards in circles.
Then, place the sliced cherries vertically on the whipped cream. The vertical angle is important because the cherries support the cake and keep the whipped cream from squirting out when you slice the cake.
14. If needed, pipe a bit more whipped cream on top of the vertically positioned cherries.
Decorate Mini Black Forest Cake
15. Put the second mini cake on top and repeat.
When you reach the top layer, crown with chocolate ganache, letting it drizzle down the sides.
To make the ganache, melt 4 ounces of dark or semisweet chocolate from a chocolate bar. Let the mixture cool a bit before applying it to the cake.
16. Use a toothpick or something similar to mark the spots where you want to pipe the rosettes. Then pipe the rosettes and top with stem-on cherries.
For example, I topped mine with burgundy colored bada bing cherries which are bigger than maraschinos and known for their divine sweetness.
Pro Tips for German Black Forest Cake
Here are a few tips to keep in mind when making this mini black forest cake recipe:
- The following pan combinations all work for this cake:
– 3 round mini pans measuring 6 x 2 inches.
– For a lower cake, use 2 round 8-inch pans. - If you’re worried that your cakes might stick to the pan, then try the fool-proof method: Line the bottom with parchment paper. Also, don’t forget to grease the sides of your Black Forest Cake pans.
- After letting the cakes cool for about 10 minutes, gently move them back and forth on your work surface. This will dislodge the sides for a perfect release.
- If you have a kitchen scale, weigh the dry amounts, especially the flour and sweetener. If you don’t have a scale, make sure you don’t put too much in the measuring cup.
- Before baking, use a kitchen scale to weigh the filled cake pans so you have equally tall layers.
- For flat cakes, use baking strips. You can also make your own: Fold paper towels so they’re the height of your pan. Then soak it in a bowl of water and wrap it in aluminum foil. Next, wrap the strips around your cake pans. This especially helps keep the sides from browning and the center from doming up.
- If your cakes tend to dome up, try baking them 10 degrees lower than the specified baking time, i.e., at 340 instead of 350 degrees.
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Beverages That Complement This German Chocolate Cake Recipe
Black Forest Mini Cake is best paired with a variety of beverages to enhance its flavor.
Coffee, tea and milk are classic options that complement the rich chocolate and cherry flavors of the cake.
For those who prefer a stronger taste, pairing the mini cake with a bold red wine, such as a Cabernet Sauvignon or Merlot, provides a satisfying contrast to the sweetness of the cake.
Alternatively, a crisp and refreshing glass of sparkling wine or champagne provides a delightful effervescence that cleanses the palate between bites.
FAQs about German Black Forest Cake
It’s hard alcohol and it’s often translated as “cherry brandy.” It’s definitely not a sweet liqueur.
The edges will pull away from the pan and the cake will be springy in the center. A knife or skewer will also come out clean.
With or without a cake turntable, pipe whipped cream onto each cake starting in the center and moving outwards in circles for the best Black Forest Cake design.
I use an 849 closed-star piping tip.
Yes, cherry brandy gives this chocolate-cherry cake its distinct flavor.
Boiling water enhances the chocolaty flavor by reacting with the cocoa powder.
Some variations of Black Forest mini desserts include Black Forest cupcakes, Black Forest truffles, and Black Forest cheesecake bites. These variations typically incorporate the same flavors and ingredients as a Black Forest Mini Cake.
To create a mini Black Forest trifle, layer pieces of Black Forest mini cake with whipped cream, cherry filling, and chocolate shavings in a small glass or jar. Repeat the layers until the glass or jar is full. Chill the trifle in the refrigerator for at least an hour before serving.
How to Store Mini Black Forest Cake
Refrigerate for up to 5 days in a sealed cake container. German black forest cake does not, however, freeze well due to the whipped cream.
You might also like my Easy Stollen Recipe, Cherry Meringue Pie, No Bake Vegan Pumpkin Tart and Black Bean Avocado Brownies.
Want More Black Forest Cake Recipes?
Then check out Keto Black Forest Cake which I created for my diabetic mom and cherry-filled Black Forest Bundt Cake.
German Black Forest Cake Recipe in 6-Inch Pans
Equipment
- 1 Mixer: a stand mixer fitted with a paddle attachment for the cake and a whisk attachment for the whipped cream. Or a handheld electric mixer.
- Cake pans: Three round 6-inch cake pans.
- 1 Piping bag: If you don't have one, you can cut off the corner of a food-grade plastic bag. A piping bag makes it easier to evenly apply the whipped cream to each layer.
- 1 Piping Tip: I used an 849 closed-star piping tip to pipe the whipped cream onto the layers and to make the rosettes.
- 1 Pastry Brush to brush on the cherry brandy syrup
Ingredients
For the cake
- 2 cups flour
- 2 cups sugar or zero-calorie monk fruit sweetener
- ¾ cup dutched cocoa
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon instant espresso powder (optional) to boost the chocolate flavor
- ½ cup oil
- ¾ cup sour cream
- ¼ cup milk
- 2 teaspoons vanilla
- 1 teaspoon chocolate extract (optional) to enhance the chocolate flavor
- 2 eggs
- 1 cup boiling water
For the Cherry Brandy Syrup
- ½ cup sugar or zero-calorie monk fruit sweetener
- ½ cup water
- ¼ cup cherry brandy
For the Whipped Cream Frosting
- 3 cups heavy cream
- 3 tablespoons powdered sugar or a zero-calorie powdered sweetener
For the Assembly
- 2 cups fresh or frozen cherries, pits removed, sliced in half
- 4-8 ounces semisweet or dark chocolate bars I used one 72% dark chocolate bar to make the ganache. You'll need a second bar if you want to make both a ganache and chocolate shavings.
- Stem-on cherries to decorate the top If fresh cherries aren't in season, try bottled stem-on bada bing cherries or maraschino cherries.
Instructions
For the Cake
- Preheat oven to 350°F. Line your round cake pans with parchment paper and grease the sides with baking spray or butter.
- Sift the dry ingredients together (flour, sweetener, cocoa powder, baking powder, baking soda, salt, optional instant espresso powder) and whisk until fully combined.
- Add the wet ingredients starting with the oil, sour cream, milk, vanilla extract and optional chocolate extract. Then, beat in the eggs one at a time.
- Next, stir in the boiling water.
- Stir the batter which will be a little runny and pour into pans.
- Divide batter evenly between prepared pans, using a kitchen scale so the layers are the same height.
- Tip: So the cakes don't dome up, use cake strips for flat layers. If you don't have any, fold a strip of paper towel to fit the width of your pan. Then, soak it in water. Next, fold it into aluminum foil, creating a strip. Next, wrap the cake strips around the pans.
- Bake 25-30 minutes at 350 F until the edges pull away from the pan and it is springy in the center. Remove from oven. Let the cakes cool for about 10 minutes in the pans. Then gently move them back and forth on your work surface, so the sides release. Then, flip and brush with cherry-brandy syrup.
Slice the Cherries & Make the Cherry Brandy Syrup
- Cut the pitted fresh or frozen cherries in half and divide them so you have equal amounts for all layers except the top layer.
- Make the cherry brandy mixture: Cook the granulated sweetener and water on your stovetop and let it gently boil for about a minute or until the sweetener dissolves. Remove from heat and let it cool. Once cool, stir in the cherry brandy. Tip: Don't add the cherry brandy to the boiling ingredients because some of the alcohol will burn off, diminishing the flavor.
Make the Whipped Cream
- Combine 3 cups heavy cream and 3 tablespoons powdered sweetener and using your whisk attachment beat until stiff peaks form. You definitely don't want runny whipped cream for this cake.
For the Assembly
- Brush the cakes generously with the cherry brandy mixture.
- With or without a cake turntable, pipe whipped cream onto the first cake starting in the center and moving outwards in circles.Then, place the sliced cherries vertically on the whipped cream. The vertical angle is important because the cherries support the cake and keep the whipped cream from squirting out when you slice the cake.If needed, pipe a bit more whipped cream on top of the vertically positioned cherries.
- Put the second cake on top and repeat.
For the Chocolate Ganache and Whipped Cream Rosettes
- When you reach the top layer, crown with chocolate ganache, letting it drizzle down the sides. To make the ganache: Melt 4 ounces of dark or semisweet chocolate from a chocolate bar. Let the mixture cool a bit before applying it to the cake.
- Use a toothpick or something similar to mark the spots where you want to pipe the rosettes. Then pipe the rosettes and top with fresh, stem-on cherries. If fresh cherries aren't available, top with bottled, stem-on bada bing cherries – or with maraschino cherries.
Notes
This is a delicious cake. We made it for my sister‘s birthday and it was a big hit! Thanks for clear instructions. Looking forward to trying more of your recipes.
This cake is totally yummy. We had a blast making it and eating it! Thank you.