Easy Mini Black Forest Cakes Recipe
These Easy Mini Black Forest Cakes are the ultimate individual dessert for any occasion! The delicious mini chocolate and cherry bundt cakes are topped with a luscious chocolate ganache, a dollop of whipped topping, and a spoonful of cherry pie filling.
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I love these mini black forest cakes because they’re incredibly simple to make – just mix the ingredients, bake, and decorate! They have all the delicious flavors of a traditional black forest cake in the most adorable serving-sized portions.
The rich chocolate cake base is perfectly moist and pairs perfectly with the sweet and slightly tart cherry pie filling.
The smooth chocolate ganache and the light whipped topping add a luxurious touch to the mini chocolate cakes, making them extra indulgent.
These mini black forest cakes are perfect for any gathering or celebration {especially Valentine’s Day!} – they’re cute, delicious, and guaranteed to be a crowd-pleaser.
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What goes into this Recipe
- Chocolate Cake Mix: Using a boxed cake mix makes this dessert recipe a breeze! It provides a rich chocolate flavor and a moist texture.
- Eggs: The eggs help bind the ingredients together and contribute to the cake’s structure.
- Vegetable Oil: You can use any neutral-flavored oil of your choice.
- Water or Milk: Either liquid will work to create a smooth cake batter.
- Sour Cream: Adds moisture and a subtle tangy flavor to the chocolate cakes.
- Dried Cherries: Provides an extra burst of cherry flavor and texture to the cakes.
- Milk Chocolate Chips: The base for the silky chocolate ganache.
- Heavy Cream: Combined with the chocolate chips to create a smooth, pourable ganache.
- Whipped Topping: A light and creamy addition to top the mini black forest cakes. You can also make your own homemade whipped cream by combining heavy cream, powdered sugar, and vanilla extract and beating at high speed until stiff peaks form.
- Cherry Pie Filling: The perfect fruity complement to the rich chocolate flavors. The sweet cherries in the filling are amazing. If you prefer a less sweet flavor, go with sour cherries. They are also the perfect topping on this Cherry Cheesecake.
See recipe card for full information on ingredients and quantities.
Variations And Topping Ideas
To add your own personal touch to these mini black forest bundt cakes, feel free to experiment with different variations and toppings.
You can mix in a handful of mini chocolate chips, diced fresh cherries or maraschino cherries, a splash of cherry juice, or even a splash of cherry brandy into the cake batter before baking for an extra burst of flavor.
For toppings, besides the classic combination of chocolate ganache, whipped topping, and cherry filling, you could try a sprinkle of chocolate shavings or chocolate curls, a dusting of cocoa powder, or even a drizzle of cherry syrup for a more intense cherry flavor.
How to make Mini Black Forest Cakes
- Combine chocolate cake mix, eggs, vegetable oil, water {or milk}, and sour cream in a large bowl. Use an electric mixer {or a stand mixer} to blend the ingredients together until you have a smooth batter. Add in the dried cherries and mix them in by hand until they are evenly distributed. Spray each mini bundt pan generously with nonstick cooking spray. Fill the pans ⅔ full with the cake batter.
- Bake for 12-15 minutes or until a toothpick inserted in the center of the cakes comes out with only a few crumbs.
- Allow the cakes to cool in the pans for 10 minutes. Run a knife around the edge of each cake to loosen them {if needed}, then turn them out onto a cooling rack to cool completely.
- To make the chocolate ganache, combine the milk chocolate chips and heavy cream in a small bowl. Microwave for 30 seconds. Whisk the ingredients until smooth. If it remains a little bit chunky, microwave for an additional 15 seconds and whisk again. Add enough heavy cream to achieve a nice pouring consistency. Pour the chocolate ganache over the top of each of the black forest mini cakes evenly. Note: To keep the cherries from sinking too the bottom of the cake, add a piece of chocolate bar to the middle.
- Once the chocolate ganache has set, top each mini cake with a heaping tablespoon of cherry pie filling.
- Finally, add a dollop of whipped topping, chocolate shavings and a fresh cherry {if desired}.
Expert Tips
- Be generous when spraying the mini bundt pans with nonstick spray. This will ensure that the cakes release easily from the pans.
- Let the cakes cool in the pans for 10 minutes before attempting to remove them. Rushing this step may cause the cakes to break apart. This is also important when making mini lemon bundt cakes.
- Ensure that the cakes have cooled completely before adding the toppings. If the cakes are still warm, the chocolate ganache and whipped topping may melt and the mini cake won’t be nearly as pretty.
- Adjust the consistency of the chocolate ganache by adding more heavy cream as needed. You want it to be smooth and easily spoonable for the perfect topping.
- Make chocolate shavings using a chocolate bar and vegetable peeler. This creates a fun topping for the chocolate cakes.
Storage and Freezing
Store: Keep this mini dessert in an airtight container in the refrigerator for up to 5 days to maintain their freshness and prevent them from drying out.
Freeze: To freeze the cakes, wrap them individually in plastic wrap or aluminum foil and place them in a freezer-safe container. They can be frozen for up to 3 months. When ready to serve, thaw the cakes in the refrigerator overnight and bring them to room temperature before serving.
Recipe FAQs
Yes, you can make these mini black forest cakes using other types of cake pans. If you don’t have a mini bundt pan, you can use a regular muffin tin or even small ramekins.
However, keep in mind that the baking time may vary depending on the size and depth of the pans you use, so keep an eye on the cakes while they bake.
Sour cream serves several purposes in this chocolate cake batter. First, it adds moisture to the cake, helping to create a tender and moist texture.
Second, the slight acidity in sour cream helps to activate the baking soda in the cake mix, giving you a fluffy chocolate cake. Finally, sour cream adds a subtle tangy flavor that goes perfectly with the richness of the chocolate.
Absolutely! I used milk chocolate chips, but you can easily substitute them with dark chocolate or semisweet chocolate chips.
Yes, you can make the chocolate ganache ahead of time. After preparing the ganache, let it cool to room temperature, then cover it with plastic wrap, pressing the wrap directly onto the surface of the ganache to prevent a skin from forming.
Store the ganache in the refrigerator for up to 5 days. When ready to use, gently reheat the ganache in the microwave, stirring until it reaches a smooth consistency.
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Easy Mini Black Forest Cake Recipe
Ingredients
Chocolate Cakes
- 1 box chocolate cake mix {13.25 ounces}
- 3 large eggs
- ½ cup vegetable oil
- 1 ¼ cup water {or milk}
- ¼ cup sour cream
Chocolate Ganache
- 1 cup milk chocolate chips
- ¼ cup heavy cream
Toppings
- 2 cups whipped topping
- 21 ounces cherry pie filling
Instructions
- Preheat the oven to 350°.
Chocolate Cake
- Combine chocolate cake mix, eggs, vegetable oil, water and sour cream in a large bowl. Use a hand held mixer {or mix by hand} to mix the ingredients together until you have a nice and smooth batter. Add in the dried cherries and mix them in by hand until they are evenly distributed.
- Spray each of the mini bundt pans liberally with nonstick cooking spray. Fill the pans ⅔ full. Bake for 12-15 minutes or until a toothpick inserted in the center of the cakes comes out with only a few crumbs.
- Allow the cakes to cool in the pans for 10 minutes. Run a knife around the edge of each cake to loosen them {if needed}, then turn them out onto a cooling rack to cool completely.
Chocolate Ganache
- Combine the milk chocolate chips and heavy cream in a small bowl. Microwave for 30 seconds. Whisk the ingredients until smooth. If it is still chunky, add 15 seconds and whisk again. To get the ganache a smooth spoonable consistency, add enough heavy cream to get it there.
Toppings/Assembly
- Once the chocolate ganache is set, top each cake with a dollop of whipped topping and a heaping tablespoon of cherry pie filling.
Video
Notes
- Keep the mini black forest cakes in an airtight container in the refrigerator for up to 5 days to maintain their freshness and prevent them from drying out.
- To freeze the cakes, wrap them individually in plastic wrap or aluminum foil and place them in a freezer-safe container. They can be frozen for up to 3 months. When ready to serve, thaw the cakes in the refrigerator overnight and bring them to room temperature before serving.
I do not see the dried cherries listed in the recipe. How much get added to the cake batter.
Love all your recipes.
Tank you
1/2 cup of dried cherries that are chopped and they are totally optional but add a great texture. Thank you for pointing that out. I will get it fixed.
can I make the mini Bundt cake recipe into a Bundt cake pan ?
Absolutely! Bake for 30-35 minutes.