Mini Black Forest Cake on a Pan

Black Forest Cake is all time favorite party preparation. I already added three more recipes of black forest cake in my blog earlier. Here is another one. It's a mini cake flavored with little coffee powder and tastes super moist and delicious. The cake serves for 5 to 6 slices only. Hope all of you can try them easily at home and please don't forget to leave your valuable feedback's here in the comment box below.

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Ingredients:

1. Flour-1/2 cup
2. Cocoa powder-1/4 cup
3. Baking soda-1/4 tsp
4. Baking powder-1/2 tsp
5. Powdered sugar-1/2 cup
6. Egg-2 large (room temp)
7. Vanilla essence-1/2 tsp
8. Coffee powder-1/2 tsp
9. Milk-1 tbsp
10. Oil-1/4 cup

Preparation:

• Grease a six inch baking tin with oil and dust some flour or place a parchment paper.
• Measure all the ingredients and keep it near by.
• Heat a pan on low flame by placing a stand inside (cover the lid also) until the batter gets ready.
• Crack two eggs in a bowl; add powdered sugar.
• Beat on high speed until triples the volume and becomes fluffy.
• Add vanilla essence, coffee powder, milk and oil.
• Then beat on low speed for few seconds (just need to give a good mix).
• Place a sieve on top and add flour, baking powder, baking soda and cocoa powder. Sieve it.
• Fold with a spatula to mix well.
• Pour the batter in to greased baking tin and lace it inside the pre-heated pan and cover the lid tightly.
• Cook on low flame for about 45 to 50 minutes. Check it is done or not by inserting a skewer inside. (If not done; cook 5 more minutes and check).
• Allow to cools down completely before frosting.

Ingredients For Frosting:

1. Frozen whip cream-1 cup
2. Sugar syrup-1/4 cup
3. Chocolate sprinkles-to garnish on sides.
4. Chocolate curls-to garnish on top
5. Cherries-to garnish

• Beat the thawed whip cream until fluffy.
• Cut the cake in to two or three equal circles.
• Moist each layer with sugar syrup.
• Apply a thick coat of whip cream in each layer   
• Cover the cake completely with cream and garnish on sides with chocolate sprinkles.
• Garnish on top with whip cream flowers, chocolate pieces and cherries.
• Refrigerate the cake for at least 3 hours.
• Slice it and enjoy!!