Description
Delightful mini cakes layered with cherries and whipped cream, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh cherries, pitted and halved
- Whipped cream for topping
- Chocolate shavings for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour your mini cake pans.
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In another bowl, cream together the sugar and softened butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternately with the milk, stirring until just combined. Fold in the cherries.
- Pour the batter into prepared pans. Bake for about 20-25 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for a few minutes, then turn them out onto a wire rack to cool completely.
- Top each cake with whipped cream and sprinkle with chocolate shavings before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, keep whipped cream separate until serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 mini cake
- Calories: 170
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg