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Mini Black Forest Gateaux Recipe by Catherine Buggy

​I am a huge fan of the ‘Great British Bake Off’ so I was so excited when the new season started! This recipe was inspired by episode one, which featured this classic cake for the always-entertaining ‘showstopper’ challenge. There were a few disasters on the show but my recipe below is so easy to put together, you really can’t go wrong!

I decided to make mini versions of a Black Forest Gateaux, with some whipped cream on top and a fresh cherry, and I think they look gorgeous! Hope you do too!


– 300 g caster sugar
– 300 g butter (softened)
– 4 eggs
– 200 g self-raising flour, sifted
– 100 g cocoa powder

For the filling & topping

– 1 can/jar black cherries in syrup (425 g)
– 2 tbsp kirsch (this is cherry brandy, and is optional!)
– 50 g caster sugar
– 400 ml cream, whipped

For decoration

– 50 g chocolate shavings
– 16 whole cherries

mini blackforest recipe


1. Preheat the oven to 170C/325F/Gas 3.
2. Line a baking tin with greaseproof paper (approx. 13inch x 9inch).
3. For the cake, place the butter and sugar in a bowl and using an electric mixer, beat until light and fluffy.
4. Beat in the eggs one at a time then fold in the flour and the cocoa powder.
5. Spoon the mixture into the prepared cake tin, smooth the surface with a knife.
6. Bake in the pre-heated oven for 30 minutes until firm and springy.
7. Remove from the oven and leave to cool in the tin.
8. Place the jar of cherries, kirsch and 50g of caster sugar in a saucepan over a low heat, and stir until all the sugar is dissolved.
9. Once the cake is cooled, slice into even squares (approx. 16), then slice each square in half (horizontally).
10. Place each square slice on a chopping board and spoon a couple of teaspoons of the cherry syrup (the liquid part of the saucepan mixture) evenly over each piece of cake and leave to soak in.
11. Next, scoop out some of the cherry pieces and place on half of the square pieces of cake.
12. Top with some of your whipped cream, and place a square of cake on top of the cream.
13. Finally, pipe a swirl of whipped cream on top of the cake and top with a whole cherry and some chocolate shavings!


Catherine BuggyIn 2013 Catherine Buggy set up Boutique Bakery in a small cottage in Donnybrook, Dublin 4. With a passion for baking, Catherine began creating a range of gourmet cake mix ranges alongside Catherine’s blog. Since 2013 The Boutique Bake range has expanded to include gluten and sugar free mixes, all of which are available in selected supermarkets and artisan stores across Ireland.

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