Easy Mini Black Forest Cake Recipe

5 from 1 vote

Mini chocolate and cherry bundt cakes are topped with chocolate ganache, whipped topping and cherry pie filling for the ultimate individual dessert.

Prep Time15

Cook Time15

Total Time40

Course: Dessert

Cuisine: American

Servings: mini cakes

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.

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.

Once the chocolate ganache is set, top each cake with a dollop of whipped topping and a heaping tablespoon of cherry pie filling.

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.