Mini Black Forest Cakes
Mini versions of one of my favourite cakes. Chocolate cakes brushed liberally with Kirsch, filled and topped with fresh whipped cream and cherries then rolled in grated chocolate. Perfect for a special afternoon tea or whenever you need a treat. The Tefal Cuisine Companion mixes the chocolate cake effortlessly, grates the chocolate if you have the grater/shredder attachment and whips the cream. I have used tinned black cherries (not morello cherries) because fresh cherries are not in season. Fresh cherries can also be used.
Grease and paper line 2 32x22cm Swiss roll baking tins
Kirsch
200gms Dark Chocolate grated and chilled in fridge
2 tins Black Cherries in syrup drained reserving 2 tablespoons of liquid
600mls Thickened Cream whipped until stiff peaks form
600mls Thickened Cream whipped until stiff peaks form
Chocolate Cake
340gms Caster Sugar
280gms Self Raising Flour sifted
70gms unsweetened cocoa powder sifted
Pinch Salt
2 Eggs lightly beaten with fork
250gms Buttermilk
110gms Canola Oil
1 teaspoon Vanilla Extract
240mls Boiling Water
Insert Whisk. Stopper in.
Add caster sugar, self raising flour, cocoa and salt.
Sp6:20sec. Brush blade with pastry brush.
Add beaten eggs, buttermilk, canola oil and vanilla extract.
Stopper out.
Sp7:1min 15sec adding boiling water through hole in lid and scraping bowl with spatula after 1 minute.
Divide evenly between baking tins and bake at 170deg for 15-20mins or until done when tested.
Cool on wire racks
When cool use small round cookie cutter to cut 24 rounds from each cake and brush each round with Kirsch or a mixture of reserved cherry liquid and Kirsch to taste.
Sp7:1min 15sec adding boiling water through hole in lid and scraping bowl with spatula after 1 minute.
Divide evenly between baking tins and bake at 170deg for 15-20mins or until done when tested.
Cool on wire racks
When cool use small round cookie cutter to cut 24 rounds from each cake and brush each round with Kirsch or a mixture of reserved cherry liquid and Kirsch to taste.
Assembly
Whip cream. There will be enough cream for the filling, for spreading around the outside of cakes and to pipe on top.
Slice 24 cherries in quarters.
Spread a layer of whipped cream on 24 cake rounds, top with the sliced cherries and place the remaining 24 cake rounds on top Kirsch side down.
Spread more cream evenly around sides of cakes and roll in grated chocolate. Pipe cream decoratively on top of each cake and top with cherry.
