I’ve never been a fan of Black Forest cake. I grew up with a distaste for whipped cream and funnily enough, chocolate cake. I did, however have a thing for those sticky, sweet, ‘unbelievably’ bright red cherries..
Having been introduced to the joy of fresh, Canadian cherries, those artificial candies garnishing the Black Forest cake (and studded through Christmas cake) have quickly lost their appeal. Alberta and BC are known for producing some fantastic fruit come spring and summer. Needless, we are pretty excited for some Okanagan roadtrips to collect such cherries, peaches, plums, berries..
In the meantime, it’s jarred or frozen cherries for us. Once stewed with a little sugar and a squeeze of lime, this cherry compote brings the Black Forest essence to this stack of crepes. In place of whipped cream (I’m still not a total fan) I’ve used whipped cream cheese mixed with a little natural yogurt for that tart but creamy layer between the chocolate crepes. A dark chocolate ganache completes this fun, simple and visually appealing take on the classic cake.
TIP: For a more traditional Austrian version of Black Forest Cake, brush each crepe with rum before spreading over the cream cheese and yogurt mixture.
Supposedly makes 20 but I only got 12…
Recipe from Ambrosia Baking
4 large eggs, at room temperature
1 1/2 cups milk
1 cup water
2 cups flour
2 tablespoons sugar
1/2 cup cocoa powder
85g melted butter
2 teaspoons vanilla extract
Combine all ingredients in blender. Leave in fridge for at least an hour. Heat large frying pan or griddle and lightly grease (unless it is non-stick). Pour on approximately 1/4 cup batter, swirling pan to coat evenly – batter should be thin enough to spread without holes. Cook until bubbles appear – flip and cook the other side. Transfer to wire rack to cool. Continue until all batter is used.
Black Forest Filling
1 large jar cherries (not cherry pie filling)
sugar to taste (approx 2 Tbsp)
2 Tbsp corn starch
1 x 225g block cream cheese, room temperature
100g butter, room temperature
3/4 cup powdered (icing) sugar
1 tsp vanilla bean paste (optional)
3/4 cup natural unsweetened yoghurt
chocolate ganache (100g dark chocolate, melted into 1/2 cup warm cream)
In a saucepan, simmer cherries with sugar and juice until soft. Taste and add more sugar as required. Mash slightly, leaving some cherries whole. Dissolve cornstarch in a little hot water and stir through cherries. Continue simmering until juices have thickened slightly.
In the bowl of a stand mixer, beat together butter and cream cheese. Add powdered sugar and vanilla. Beat in the yogurt until smooth. Taste and add a touch more sugar if necessary.
Place first crepe on cake stand. I like to lay four strips of parchment down to make clean up easier. Spread over 2 – 3 tablespoons of the cream cheese and yogurt mixture. Top with crepe and repeat. Once 4 crepes have been layered, spread a third of the cherries (with the thickened juices) over cream cheese and yogurt mixture. Continue layering crepes and cream cheese mixture. At crepe 9 or 10, repeat with another third of the cherries. Continue layering crepes and cream cheese mixture. Finish with a crepe and pour over the chocolate ganache. Garnish with stewed cherries and dark chocolate shavings.
Some more crepe cakes on De La Casa