Happy Black Forest Cake Day.

Today is a day that the hubby can get totally onboard celebrating as Black Forest Cake (gateau) is his favourite cake to devour and is actually his go to birthday cake l make every year.

In celebration of National black forest cake day we have made mini ones together as a family. Everyone had a role to play and together we made these little bitesize goodies. (can you guess who was responsible for what?)

I changed the recipe up for these by using morello cherry jam instead of making own cherry filling for the centre and used double cream instead of whipping cream as l usually would, and even with the changes they still taste yummy!.

See the recipe below and have a go at making!

Enjoy!.

Mini Black Forest Cakes

Prep time: 30 minutes                  Cook time: 12 Minutes      Makes:  6 cakes

Ingredients

For the sponge cake

140g of Caster sugar

100g of Self raising flour

25g of Butter- melted

35g of Cocoa powder

5 Eggs

For the cherry filling and decoration

200ml of Double cream

40g of Cherry jam

4 tbsp of grated chocolate

1 tsp of Vanilla extract

Cherries

Equipment

Swiss roll tin

Greaseproof paper

Mixing bowl

Electric whisk

Sieve

7cm Circular cutter

Tablespoon

Cooling rack

Jug

Piping bag and nozzle

Baking tray

Method

1. Preheat the oven to 170C.

2. Line the swiss roll tin with the greaseproof paper and set to side.

3. In the mixing bowl place the eggs and caster sugar and cream together with the whisk until the texture becomes thick and pale in colour.

4. Using the sieve add the cocoa powder and flour to the mixture and fold them into the mixture using the spoon.

5.  Add the butter and fold the ingredients together until combined.

6. Pour the mixture evenly into the swiss roll tin.

7. Bake in the oven for 12 minutes. The cake should feel springy to touch.

8. Leave the cake in the tin for 5 minutes to cool.

9. Take the cake out of the tin and place onto the cooling rack. Remove the greaseproof paper and leave to cool completely.

10. Once cooled begin to cut out circles from the sponge. Ensure you have 12 circles altogether.  Lay these on a baking tray alongside each other for ease (top and bottom).

11.  In the jug pour in the cream and add the vanilla extract. Whisk together until the cream holds shape.

12.  Place the cream into the piping bag and take the first cake circles. On the ‘bottom’ cake circle, pipe the cream around the outside and fill the middle of the ring with the cherry jam.

13. Add the ‘top’ cake circle to the ‘bottom’, slightly pressing down and level.  Pipe the cream, covering the top.

14. Add a cherry to the top and sprinkle of the grated chocolate.

15. Continue to do the same for the other cake pieces.

16. Keep in the fridge until ready to serve.

17. Enjoy!.