This Black Forest Mini Bundt Cake recipe needs no extra effort to create a beautifully designed, single-serve dessert! A ring of whipped cream envelops a spoonful of robust cherry compote atop a delicious, dark chocolate mini Bundt cake. With their rich, chocolaty flavor and the delightful tartness of the Bing cherries, these will surely be a winner for after dinner or the star of your next party.
There’s nothing better than sweet dark cherries with chocolate. You’ll find our Black Forest Mini Cheesecakes as perfectly sweet and chocolaty as our Black Forest Mini Bundt Cakes recipe, only with creamy and luscious cream cheese and sour cream. Try this recipe next!
Make Cherry Compote (directions below).
Heat oven to 350°F. Grease and flour 9 mini fluted tube cake pans.
Melt shortening and use a pastry brush to grease the pans quickly.
Stir 1 cup of the sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add the egg, milk, oil and vanilla. Beat with a mixer on medium speed for 2 minutes. Stir in the boiling water.
Pour batter into the prepared pans, filling halfway.
Bake for 17 to 20 minutes, or until a wooden pick inserted in the center comes out clean.
Cool for 10 minutes, then remove the cakes from the pans to a wire rack. Cool completely.
To serve, place cakes on plates and pipe a ring of whipped cream on top of the cake, leaving an indentation in the center. Spoon the cherry compote into the space and serve immediately.
Store leftovers in the refrigerator.
Black Forest Cupcakes: Grease and flour or line muffin pans with paper baking cups. Heat oven to 350°F. Fill cups half-full with batter. Bake for 22 to 25 minutes. Cool completely. Pipe whipped cream around the edge of each cupcake, leaving the center space open to spoon the cherry compote. About 18 cupcakes.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.