If a prettier cake exists, I don’t know it. I mean, could these be any cuter?! It’s no secret that I adore Black Forest Cake or anything that involves my cherry sauce.

I served these adorable little cakes at my Snow White Tea Party. Fitting, since the original Brothers Grimm fairytale takes place in an enchanted forest inspired by the Black Forest. Black Forest Cake just so happens to be one of my favorite German recipes!

You could of course cut the cake into rectangles instead of rounds if you don’t want to waste any cake. But don’t worry, it won’t go to waste! I froze the scraps to use in a trifle this spring. I got about 8 mini round cakes out of this, but you would get considerably more if you cut it into rectangles. No matter how you slice it, I hope you love this recipe as much as I do!

Mini Black Forest Cakes

1/4 cup powdered sugar
4 eggs, separated
1/2 cup granulated sugar plus 1/3 cup , divided
1 tsp vanilla extract
1/2 cup all-purpose flour
1/3 cup dark cocoa powder (I love Hershey’s special dark)
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/3 cup water
Optional: Kirsch liquor
Almond Whipped Cream, recipe follows
Cherry sauce, recipe follows

1. Heat oven to 375°F. Grease a 15.5×10.5×1-inch jelly-roll pan, line with parchment paper, and grease paper. Spread a thin towel on the counter and sprinkle with a handful of powdered sugar.
2. Carefully separate eggs. Beat egg whites in large bowl until soft peaks form. Gradually add 1/2 cup of granulated sugar, beating until stiff peaks form. In a stand mixer, beat egg yolks and vanilla on medium speed about three minutes. Gradually add remaining 1/3 cup granulated sugar; continue beating for two additional minutes.
3. Whisk together flour, cocoa, baking powder, baking soda and salt in a small bowl. Add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. Gently fold beaten egg whites into mixture with a spatula just until the batter is uniform in color. Spread batter evenly in prepared pan.
4. Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately invert onto prepared towel or parchment paper and peel off paper. Cool completely.
5. Cut 20 circles from the cake using a 2.5-3″ round cookie cutter. If desired, brush rounds with a tablespoon or so of kirsch liquor.
6. Top 10 circles with whipped cream and cherry sauce. Add another cake layer on top, then add more whipped cream and cherry sauce. Top with shaved chocolate. Refrigerate until ready to serve.

Almond Whipped Cream

1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 tsp almond extract

1. Beat whipping cream in a chilled metal bowl with a metal whisk until soft peaks form.
2. Whisk in almond extract and powdered sugar. You want it nice and pillowy; don’t over whip it.

Cherry Sauce

2 cups frozen black cherries
1/3 cup sugar
1/3 cup water + 2 Tbsp, divided 
1 Tbsp cornstarch
1/4 tsp almond extract (or 1/2 tsp vanilla if you prefer)

1. Bring cherries, 1/3 cup sugar, and 1/3 cup water to a boil in a medium saucepan.
2. Whisk together 2 Tbsp water and 1 Tbsp cornstarch until smooth; stir into cherry sauce. Return to a boil and cook for one minute or until thickened.
3. Remove from heat and stir in almond extract. Let cool for about fifteen minutes before using or store in a jar in the fridge for up to a week.

Note: Use the leftover cherry sauce on ice cream.