Black forest cake in a cup

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Hi guys! I’ve been on holiday the past week, so this Christmas post got a little left behind, sorry about that! I saw this cute idea for cakes in a cup at The Pink Whisk. I made them with the holidays in mind, but the great thing about them is that they can be adapted to fit different festivities (like Valentines, coming up), provided that you can get your hands on matching paper cups.

At first I thought of getting the cups from Starbucks, but I felt bad about asking, and they weren’t as pretty as last year’s anyway. Then I found these cups at the dollar store, which were a better fit too, since they aren’t that big (300 ml is kind of a lot of cake, you know).


I did think about making them Eggnog poke cakes (yeah, I know), but in the end I went with black forest to make use of the beautiful cherries that had been popping up everywhere.

I didn’t have to give the recipe much thought since I’ve already found the best chocolate cake ever. The batter is a little thin though, so most of the cherries will end up near the bottom, but the moist chocolaty goodness is well worth it. Don’t be put off by the coffee in the recipe, it’s just there to enhance the chocolate flavor. The cake won’t taste like coffee at all (I would know because I don’t like it myself), so make sure you don’t omit it!

Once the cakes were baked I added some cherry booze syrup, to spike them up and make sure they kept moist in the fridge; and a generous dollop of whipped cream, as well as (obviously) a much needed cherry on top.


The finished result was sooo good. The cake is amazing on its own, and the cherries and cream were a great complement. Plus, the presentation is so cute!

And needless to say, it is a filling dessert. I had one for breakfast and it kept me going for a good while :)


Black forest cake in a cup

Recipe adapted from Sweetapolita
Yield: 6 cups

For the cake:

4 oz/110 g flour
7 oz/200 g sugar
1.5 oz / 45 g cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 egg
1/2 cup buttermilk
1/2 cup coffee (hot)
3 tbsp oil
1 1/2 tsp vanilla extract
1/2 cup chopped cherries

1. Preheat oven to 350° F. Place 6 paper cups on a muffin tray and spray them lightly with baking spray.
2. In the bowl of an electric mixer, sift all dry ingredients, including sugar. Combine egg, buttermilk, coffee, oil and vanilla in a measuring cup and beat lightly with a fork.
3. Add milk mixture to the dry ingredients and mix for 2 minutes on medium speed.
4. Toss the cherries in a tablespoon of flour, and mix half of them into the batter.
5. Fill each cup about halfway, and sprinkle with the remaining cherries. Bake for 25 minutes, or until a toothpick inserted in the middle of the cake comes out almost clean.

For the syrup:

3 tbsp water
3 tbsp sugar
3 tbsp kirsch or similar liqueur (I used maraschino)

1. Mix all ingredients in a small saucepan and bring to a boil.
2. Pour the hot syrup over the cooled cakes, or vice versa.

For the whipped cream:

1 cup whipping cream
3 tbsp powdered sugar

1. Mix the cream and sugar together, and beat until stiff peaks form. Place on a piping bag with a decorative tip, and decorate the tops of the cooled cakes. Keep the finished cakes refrigerated.

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