Black Forest Cake in a Glass
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
  • ⅔ cup all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ⅔ cup sugar
  • ½ tsp baking soda
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 1 egg
  • ¼ cup milk
  • 3 tbsp vegetable oil
  • ½ tsp vanilla extract
  • 4 tbsp kirschwasser
  • Morello cherries, in juice
  • Light whipped cream
  1. Preheat oven to 350 degrees.
  2. Spray 4 ramekins with cooking spray and set on a baking sheet.
  3. Add flour, cocoa, sugar, baking soda, baking powder, and salt to a standalone mixer bowl fitted with paddle attachment and whisk until blended.
  4. Add egg, milk, oil, vanilla, and ¼ cup water and mix on medium speed until smooth and combined, ~ 4 minutes.
  5. Pour batter into ramekins until a little more than ½ filled.
  6. Bake for 20 minutes, or until a toothpick comes out clean.
  7. Let cool before removing cake from ramekins.
  8. Carefully remove cake from ramekins (can use a knife to loosen the sides if needed).
  9. Turn the cakes on their side and cut 2-3 flat discs from each cake, depending on desired thickness.
  10. Place one disc at the bottom of a dessert glass and drizzle ½ tbsp of kirschwasser over the cake, along with 1 tbsp cherry juice.
  11. Add several cherries over the cake and top with whipped cream.
  12. Place another disc over the whipped cream and repeat.
  13. Continue to layer as desired, and top with whipped cream, cherries and chocolate sprinkles or shavings.
Serves 4
Recipe by My San Francisco Kitchen at