Here’s a delicious twist on the classic Black Forest cake, featuring layers of chocolate crepes, smooth white chocolate cream, and tangy cherry jam. (Feel free to use store-bought jam if homemade seems too time-consuming.) You can prepare all the elements in advance—just remember the assembled cake needs at least 3 hours in the fridge (overnight is even better).
Black Forest Crepe Cake
The jam can be made up to 5 days ahead—just keep it covered in the fridge.
Prep: 10 min
Chill: 4+ hours
Cook: 1 hr 30 min
Serves: 8-10
### Sour Cherry Jam
– 300g drained sour cherries (jarred or frozen)
– 1 tbsp lemon juice
– 150g jam sugar (with pectin)
– 1 tbsp kirsch (optional)
### White Chocolate Cream
– 100g white chocolate, chopped
– 40g softened unsalted butter
– 140g cream cheese
– 1 tbsp kirsch or ¼ tsp almond extract (optional but recommended)
– 140ml cold double cream
### Chocolate Crepes
– 125g plain flour
– 2 tbsp (16g) cocoa powder, plus extra for dusting
– 1 tbsp icing sugar
– ¼ tsp fine sea salt
– 2 large eggs
– 330ml milk
– 1 tbsp melted unsalted butter, plus extra for cooking
– 1 tsp vanilla extract
### Method
For the jam:
Combine cherries, lemon juice, and sugar in a saucepan over low heat, stirring until the sugar dissolves. Bring to a boil, then simmer for 10-15 minutes until thickened. Stir in kirsch (if using), then let cool.
For the white chocolate cream:
Melt the white chocolate over a double boiler, then let it cool slightly. Beat the butter until smooth, then mix in the cream cheese. Add the melted chocolate and kirsch (if using), then whip the cream to soft peaks and fold it in. Chill for at least 1 hour (or up to 2 days).
For the crepes:
Sift the dry ingredients into a bowl. Make a well, add eggs, and whisk while gradually pouring in the milk. Stir in melted butter and vanilla. (Or blend everything for a smooth batter.)
Cook one large crepe (23cm) and 10 smaller ones (20cm):
– Heat a large nonstick pan, add a little butter, and pour in 80ml batter, swirling to coat. Cook for 1 minute per side.
– Switch to a smaller pan and repeat with 60ml batter per crepe. Stack and cover as you go.
To assemble:
Lay two sheets of clingfilm in a cross on your work surface. Place the large crepe in the center and spread with 80g white chocolate cream. Top with a small crepe and 50g cherry jam. Alternate layers of cream and jam, ending with a plain crepe.
Wrap the clingfilm tightly around the cake, twisting the top to secure. Place in a bowl to help it hold its shape, then refrigerate for at least 3 hours (or overnight).
To serve:
Unwrap, invert onto a plate (seam-side down), and dust generously with cocoa powder. Enjoy!
