Mini Black Forest Cake (GF)
The first bite of Black Forest cake I ever ate was love at first bite! Of course, it helped that I enjoyed it at a Bakery in the Black Forest. The only problem is that I have difficulty finding a recipe that compares. I also wanted to go gluten-free. Many tries later, I came up with this miniature version. Small because the whipped cream topping does not hold up well over several hours. A restaurant or bakery trick uses Whip-it stabilizer, which is in most grocery stores in the bakery section. Now let my thoughts wander to those glorious Black Forest memories!
4 servings
INGREDIENTS:
Cake
2 tablespoons almond flour
3 tablespoons coconut flour
1 tablespoon tapioca flour
1 teaspoon baking powder
1 ½ tablespoons cocoa powder
2 eggs, room temperature
¼ cup allulose sweetener or cane sugar
1 ½ tablespoon butter, melted
Whipped Cream
¾ cup cold heavy cream
1 tablespoon Swerve confectioners or powdered sugar
1 teaspoon Whip-It
Cherries and Syrup Finishing
11 cherries, halved, drained (maraschino cherries in syrup)
1 tablespoon maraschino cherry syrup
1 tablespoon kirsch (cherry brandy)
1 ounce shaved dark chocolate (optional garnish)
DIRECTIONS:
Cake
1. Preheat oven to 350°F. Line the bottoms of two (four-inch) springform cake pans with parchment paper. Butter the sides of the pans.
2. Sift the almond flour, coconut flour, tapioca flour, baking powder, and cocoa powder together in a small bowl. Reserve.
3. Whip the eggs and sweetener or sugar into another bowl until triple in volume. Slowly whip the dry ingredients into the egg mixture. Gently fold in the melted butter until just combined. Distribute the batter evenly between the two prepared pans. Smooth the tops with a spatula. Place on a sheet pan in the oven. Bake until a toothpick inserted in the center comes out clean, about fifteen to seventeen minutes. Cool for five minutes in the pans on a wire cooling rack. Run a serrated knife about the edges and remove from the pans, then cool completely. (At this point, the cakes can be wrapped in plastic wrap and frozen for up to a month.)
Whipped Cream
1. Whip the cold cream and Swerve confectioners until soft peaks form. Add the Whip-It and beat until stiff peaks. Reserve cold.
Cherries and Syrup Finishing
1. Cut the seven cherries in half. Cut the two cakes in half horizontally with a serrated knife. Mix the cherry syrup and kirsch together. Brush the top of each (four) layer with the syrup mixture. Place one layer of each cake on a serving tray. Place the eight cherry halves on each cake, followed by a layer of whipped cream. Top each with the remaining cake slices. Spread the remaining whipped cream on the tops and sides of each cake. If so inclined, pipe out four rosettes for the cherries on top. Refrigerate until ready to serve. Serve with one cherry on top of each serving.
Mini Black Forest Cake (GF)
Ingredients
- 2 tablespoons almond flour
- 3 tablespoons coconut flour
- 1 tablespoon tapioca flour
- 1 teaspoon baking powder
- 1 ½ tablespoons cocoa powder
- 2 eggs, room temperature
- ¼ cup allulose sweetener or cane sugar
- 1 ½ tablespoon butter, melted
- ¾ cup cold heavy cream
- 1 tablespoon Swerve confectioners or powdered sugar
- 1 teaspoon Whip-It
- 11 cherries, halved, drained (maraschino cherries in syrup)
- 1 tablespoon maraschino cherry syrup
- 1 tablespoon kirsch (cherry brandy)
- 1 ounce shaved dark chocolate (optional garnish)
Instructions
- Preheat oven to 350°F. Line the bottoms of two (four-inch) springform cake pans with parchment paper. Butter the sides of the pans.
- Sift the almond flour, coconut flour, tapioca flour, baking powder, and cocoa powder together in a small bowl. Reserve.
- Whip the eggs and sweetener or sugar into another bowl until triple in volume. Slowly whip the dry ingredients into the egg mixture. Gently fold in the melted butter until just combined. Distribute the batter evenly between the two prepared pans. Smooth the tops with a spatula. Place on a sheet pan in the oven. Bake until a toothpick inserted in the center comes out clean, about fifteen to seventeen minutes. Cool for five minutes in the pans on a wire cooling rack. Run a serrated knife about the edges and remove from the pans, then cool completely. (At this point, the cakes can be wrapped in plastic wrap and frozen for up to a month.)
- Whip the cold cream and Swerve confectioners until soft peaks form. Add the Whip-It and beat until stiff peaks. Reserve cold.
- Cut the seven cherries in half. Cut the two cakes in half horizontally with a serrated knife. Mix the cherry syrup and kirsch together. Brush the top of each (four) layer with the syrup mixture. Place one layer of each cake on a serving tray. Place the eight cherry halves on each cake, followed by a layer of whipped cream. Top each with the remaining cake slices. Spread the remaining whipped cream on the tops and sides of each cake. If so inclined, pipe out four rosettes for the cherries on top. Refrigerate until ready to serve. Serve with one cherry on top of each serving.
Nutrition Facts
Calories
362.76Fat (grams)
26.14Sat. Fat (grams)
14.58Carbs (grams)
27.77Fiber (grams)
1.95Net carbs
25.83Sugar (grams)
26.00Protein (grams)
7.00Sodium (milligrams)
219.85Cholesterol (grams)
154.87The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.