If you don’t have a blender jug, just combine all ingredients in a mixing bowl and use an immersion blender. I like to use a non-stick frying pan and the oil I add in my batter is enough not to need to grease the pan. You can use candied cherries or even fresh ones if you can’t find amarena.Īdd all the ingredients to a blender jug and mix until homogeneous. Amarena actually means sour cherry in Italian, and preserving in syrup is one of the most popular ways to commercialize this little stone fruit. They are also known as amarena cherries from the name of one of the most popular commercial version on the market, Amarena Fabbri, the one sold in white and blue porcelain jars. They are not the most popular preserve, but you can find them in stores. In this recipe I have used sour cherries in syrup. When it was time to assemble my Black Forest crepe cake, I took care of the cream and cherries, and once the cake was setting in the fridge I made the ganache. I like to work in batches, so to make things easiest I made the crepes the day before (it was the night before, actually, but that’s because I thought that the perfect time to spend one hour at the stovetop was 23:00). Make the ganache and add the finishing touches.Whip the cream, mince the cherries and assemble the cake.To make Black Forest crepe cake you need to work through three steps: So here, my friends, is my take at crepe cake. So I figured, what if I made Black Forest crepe cake? The original seemed pretty suitable to turn into a crepe cake. That list is long, and rather than crossing recipes off I keep adding more. Until I saw Anna’s crepe cake and I felt like maybe I should try and do it again.īlack Forest cake has been high on my list of cakes I want to bake at least once in my life. So I made a batch of crepes, stacked them spreading yoghurt in between layers, topped with some sprinkles, and here was my awesome cake! I have never made another one. One day when I was about 10 or 11, I was staying over at a friend’s summer house and I really really wanted to make a cake. In fact, her very post reminded me that the first cake I ever made was a crepe cake. So when I stumbled upon her strawberry crepe cake I felt like the time had come for me to make a crepe cake, at last. Every time I visit her blog – and it happens very often – I am always left inspired. I am a huge fan of her photography and tasteful styling. The inspiration to make this crepe cake comes from a fellow food blogger, Anna Banana. Any chocolate-cherry-cream combination is a variation of the Black Forest theme. The combination of cherry sourness, chocolate bitterness and the sweetness of the cream is the cake’s signature flavour. Inspired by the German original, Black Forest cake is a chocolate cake filled with whipped cream and cherries, minus the kirschwasser spirit present in the German recipe. In this Black Forest crepe cake my crepes are imitating layers of chocolate sponge cake, so I added more sugar and obviously cocoa powder.īlack Forest cake takes its name from German cake Schwarzwälder Kirschtorte. I generally like to eat my crepes with a savoury filling, so I tend to make mine pretty neutral in taste. Just tweak the crepe recipe to add a flavouring or colouring to match that of the sponge cake in whatever cake you are trying to replicate.

The possibilities are really endless, and your crepe cake can be as customizable as you wish.

The only difference is that instead of having layers of sponge cake, the filling goes in between layers of crepes! If you’re craving the German chocolate and cherry cake, here’s an alternative version you can make without using the oven!įancy a layer cake but it’s too hot for the oven? Or maybe you just don’t own one where you live so you can’t possibily be making a layer cake? Think again! A crepe cake is a layer cake filled and covered with whatever frosting you fancy. Black Forest crepe cake is made of layers of chocolate crepes filled with whipped cream and sour cherries in syrup. Inspired by the decadent Black Forest cake, this crepe cake has the same flavours of the original in a different form.

German chocolate cherry cake