Black Forest Dessert Cups

A super super super dessert to relish with friends and family! Black Forest Cake turned into Black Forrest Dessert Cups. Simple ingredients make this flavour packed dessert. 

Tips:

• You can also use store-bought cake sponge, whipped cream frosting, cherry compote or jam, chocolate shavings to make this dessert. Just follow the assembly steps in that case
• Left over cake sponge can be relished as is or in other desserts.

Also try: Mango Mousse, Tiramisu, Chocolate Mousse, Chocolate Orange Cake, Blueberry Cake or Berry Cake.

Course: Dessert

Cuisine: Global Cuisine

Time: Preparation – 20 mins, Baking – 30 mins, Compote – 10 mins, Frosting – 10 mins, Assembly – 10 mins, Refrigeration – 1 hour, Total – 2 hour 20 mins.

Servings: makes 4 medium cups.

Ingredients:

1. All-purpose Flour – 1/2 cup
2. Unsweetened Cocoa Powder – 1/4 cup
3. Sugar – 1/2 cup
4. Curd (Yogurt) – 1/3 cup
5. Oil – 1/4 cup
6. Baking Soda – 1/4 tsp
7. Baking Powder – 1/4 tsp
8. Vanilla Extract – 1/2 tsp
9. Whole Milk – 3 tbsp
10. Vinegar – 1/2 tsp

For Cherry Compote

1. Fresh Cherries – 1 cup (chopped and pitted)
2. Sugar or Maple Syrup – 1 tbsp
3. Lemon Juice – 1/2 tsp
4. A pinch of salt.

For Frosting

1. Heavy Whipping Cream – 1 cup
2. Powdered Sugar – 2 tbsp

For Topping

1. Chocolate Shavings – 1/2 semi-sweet chocolate bar to make the shaving (or store-bought)
2. Whole cherries as needed.

PS: 1 Cup = 250 ML.

How to make Black Forest Dessert Cups:

• Cake Sponge
  1. Pre-heat oven to 360 F or 180 C. Grease a 6 inch round pan with oil then line with parchment paper and grease again, keep aside
  2. Take a small mixing bowl, add milk and vinegar. Mix and keep aside
  3. In a mixing bowl sift flour, cocoa powder, baking soda and baking powder. Mix well and keep aside
  4. In another mixing bowl, add oil and sugar. Beat until light and fluffy
  5. Add vanilla extract and curd. Mix well
  6. Now add flour mixture to the wet ingredients in portions, alternating it with the milk-vinegar mixture. Starting and ending with the flour mixture. Mix until combined well, don’t over do it
  7. Pour the batter into the cake pan, bake for 30-35 mins or until a toothpick inserted comes out clean
  8. Your sponge is ready, let it cool down completely
  9. Once it’s cool then cut into half to one inch cubes or in the desired shape for the assembly. Keep aside
• Cherry Compote
  1. Add cherries to a saucepan along with sugar, lemon juice & salt
  2. Mix and cook on low-medium flame until cherries release the juice, stirring often. You can also mash them a little to get a beautiful texture
  3. Keep cooking until thickens or you get a desired consistency, takes about 5-10 mins. It will thicken further as it cools, so keep that in mind
  4. Cherry Compote is ready, keep aside
• Frosting
  1. Take a big mixing bowl. Add heavy whipping cream and powdered sugar, using a hand-mixer or wired whisk beat until you get a stiff peak
  2. Frosting is ready, keep aside or in the refrigerator if there’s time in the assembly
• Topping
  1. Take the chocolate bar and using a peeler make chocolate shavings
  2. Chocolate Shavings are ready, keep aside or in the refrigerator if there’s time in the assembly
• Assembly
  1. Take a dessert cup, make the first layer with cake sponge cubes, second layer with frosting, third layer with cherry compote, fourth layer again with cake sponge cubes, fifth layer again with frosting, finally sprinkle chocolate shavings generously and top it with a cherry
  2. Your Black Forest Dessert Cups are ready, refrigerate for an hour for the flavours to settle in and then relish!!!