Black Forest Cake in a glass (serves 4)
What you need
- 1 20cm-Chocolate Sponge cake, layered (click here for my own recipe)
- 250g (1 ¼ cup) Maraschino or Morello cherries
- 235ml (1 cup) cherry juice
- 250ml (1 cup) whipping cream
- 60ml (1/4 cup) Kirschwasser (might be substituted with Sherry or any other cherry liquer)
- Candied/fresh cherries and chocolate shavings/sprinkles for decoration
- A round cookie cutter, of the diameter slightly smaller than the base of your dessert glass.
How to make it
- Prepare the Chocolate Sponge Cake and cut in about 1.5 cm (approx. ½ inc) or use a store-bought sponge cake base, layered.
- Whip the cream - see variations in Helpful tips below
- Using the cookie cutter, cut 8 discs out of the cake layers.
- Place one disc at the bottom of a dessert glass.
- Drizzle 7ml (½ tbsp) of Kiirschwasser over the disc along with 14ml (1 tbsp) cherry juice (you may adjust to taste).
- Add a couple of cherries and top with whipped cream.
- Place another disc over the whipped cream and repeat.
- Continue to layer as desired, finishing with whipped cream, candied or fresh cherries and chocolate shavings or sprinkles.
- Refrigerate before serving.
- Enjoy!
Helpful tips
- For added sweetness, add some sugar and vanilla extract to the whipping cream to create a Crème Chantilly.
- For additional flavor, create two separate badches of whipped cream and add some cocoa powder to one to create a chocolate variation - alternate the layers between the two.