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Black forest mini-cakes


30 minutes


20 minutes


24 mini-cakes or 1 large cake

Black forest mini-cakes
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500 ml (2 cups) all-purpose fl our
180 ml (3/4 cup) cocoa powder
15 ml (1 tbsp.) baking powder
5 ml (1 tsp.) baking soda
250 ml (1 cup) buttermilk
250 ml (1 cup) cold strong coffee
10 ml (2 tsp.) vanilla extract
2 eggs

500 ml (2 cups) sugar
160 ml (2/3 cup) canola oil
180 ml (3/4 cup) 35% cooking cream
30 ml (2 tbsp.) butter
225 g (8 oz.) chocolate
250 ml (1 cup) cherry jam
White chocolate shavings
Cherry jam


  1. Place paper liners in two 12-muffin tins or grease and flour two 23 cm (9 in.) cake pans.
  2. Preheat the oven to 180°C (350°F).
  3. In a bowl, sift together the flour, cocoa powder, baking powder and baking soda.
  4. In a second bowl, mix together the buttermilk, coffee and vanilla. 5 In a large bowl, beat the eggs with the sugar and oil.
  5. Gradually add the dry ingredients, then the liquid mixture.
  6. Beat until smooth.
  7. Divide the mixture evenly into the tins or pans.
  8. Bake on the middle rack of the oven for 20 minutes for the mini-cakes or 45 minutes for the large cake.
  9. Remove from the oven and let cool.
  10. Meanwhile, bring the cream and butter to a boil in a saucepan.
  11. Pour over the chocolate.
  12. Let rest for 2 minutes, then whisk to obtain a smooth ganache.
  13. Cut the tops off the mini-cakes and spread the cherry jam over the lower part, or spread the cherry jam over one cake and top with the other for the large cake.
  14. Frost with the ganache and garnish with the white chocolate shavings and some of the cherry jam.
  15. Serve.

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