Helen Goh's recipe for black forest crepe cake
You can make the jam up to five days in advance. Store, covered, in the fridge.
Prep 10 min
Chill 4 hr+
Cook 1 hr 30 min
Serves 8-10
For the sour cherry jam300g drained sour cherries (from a jar or frozen)
1 tbsp lemon juice
150g jam sugar (with pectin)1 tbsp kirsch (optional)
For the white chocolate cream100g white chocolate, roughly chopped40g unsalted butter, soft but not oily140g cream cheese1 tbsp kirsch, or ¼ tsp almond extract (optional but highly recommended)140ml cold double cream
For the crepes125g plain flour
2 tbsp (16g) unsweetened cocoa powder, plus extra for dusting1 tbsp icing sugar
¼ tsp fine sea salt
2 large eggs
330ml milk
1 tbsp melted unsalted butter, plus extra for cooking the crepes1 tsp vanilla extract
Put all the jam ingredients except the kirsch in a medium saucepan, place on a low heat and cook, stirring occasionally, until the sugar dissolves. Increase the heat to medium, bring to a boil, then simmer gently for 10-15 minutes, until thick and syrupy – the timing will depend on how wide the pan is. Stir in the kirsch, if using, then transfer the jam to a small bowl and leave to cool.
To make the white chocolate cream, put the white chocolate in a heatproof bowl set over, but not touching, a small pan of simmering water. Stir occasionally until melted, then leave to cool to tepid.
In the bowl of a stand mixer, beat the butter with the paddle attachment on medium-high until smooth. Beat in the cream cheese, then pour in the melted chocolate and kirsch, if using, and mix until smooth. Add the cream, beat to soft peaks, then cover and chill for at least an hour (and up to two days).
To make the crepes, sift the flour, cocoa, icing sugar and salt into a medium bowl. Make a well in the centre, crack in the eggs and whisk to break them up. Gradually add the milk, whisking constantly to form a smooth batter, then beat in the melted butter and vanilla.(Alternatively, put everything in a blender or food processor and blitz smooth.
You'll need one large crepe (at least 23cm) and ten smaller ones (about 20cm). When ready to cook, set a large (25cm), nonstick crepe or frying pan on a medium heat. Add a little butter (about a quarter-teaspoon) and swirl it around with a piece of kitchen paper. Pour in 80ml of the batter and swirl to get a thin, even layer. Cook for about a minute, then flip and cook the other side until lightly golden. Transfer to a plate.
Swap to a smaller (20cm) nonstick crepe or frying pan and heat well. Repeat the above process to make 10 smaller crepes, adding a swipe of butter and using a scant 60ml batter each time. Stack and cover the crepes as you go.
To assemble, lay two long pieces of clingfilm perpendicular to each other on a worktop to form a large cross. Put the large crepe in the centre and spread a thin, even layer of white chocolate cream (about 80g) over the surface. Place a smaller crepe in the centre and spread with about 50g of cherry jam. Continue layering, alternating between 50g cream and 50g jam, finishing with a plain crepe on top.
Once all the crepes are stacked, gently gather the edges of clingfilm up and over the cake, pulling firmly so the larger crepe curves up around the edges of the stack of small crepes. Twist the clingfilm tightly in the centre and secure with a clip, then transfer clip side up to a large pasta bowl or similar container to help hold its curved shape. Refrigerate for at least three hours, or overnight.
To serve, unwrap and remove the clingfilm, invert the cake on to a serving plate so the seam is underneath and dust generously with cocoa powder.
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