What’s not to love about this White chocolate and almond black forest cake! A seriously impressive large cake that will feed a crowd – make the cake in advance, wrap and freeze ahead – then fill at the last minute.black-forest


For the cake:

350g unsalted butter, at room temperature

350g golden caster sugar

6 large eggs

400g self-raising flour

100g ground almonds

200g white chocolate, grated

150ml soured cream

For the decoration:

300g white cooking chocolate, broken into squares

1tsp vegetable oil

Fresh cherries

For the filling:

4tbsp kirsch

850g can pitted black cherries, drained (we used Cooks &Co)

600ml double cream

500g Greek yogurt

1tbsp vanilla bean paste

50g icing sugar, sieved

1tbsp sparkle dust (Asda)


What you need to do:

  • Heat the oven to 170 C, Gas 3. Grease and line. 2 x 23cm round cake tins,
  • Cream the butter and sugar together, until pale; gradually mix in the eggs, then fold in the flour, almonds, white chocolate and soured cream.
  • Spoon half the mixture into each of the cake tins and bake for 45 minutes, until risen and firm. Remove from tins and cool on a wire rack.
  • Slice each cake in half horizontally. Wrap in cling film and freeze.
  • To make chocolate curls; melt the white cooking chocolate in a bowl over simmering water with the oil. Tip into a margarine tub and chill for at least 1 hour.
  • To make the curls, tip the block of white chocolate onto a parchment lined tray. Drag a cheese slicer over chocolate to create huge curls. Alternatively, use a large knife.
  • To serve; defrost cake for 2 hours.  Whip the cream until softly peaking, fold in the Greek yogurt, vanilla bean paste and icing sugar.
  • Put one cake layer on cake stand, drizzle over 1tbsp kirsch. Spoon over ¼ of vanilla cream and scatter with 1/3rd cherries.
  • Repeat twice.  Spread remaining cream on top. Carefully lift choolate curls over cream to decorate, sprinkle with  sparkle dust and finish with fresh cherries.Per serving: 865 cals, 58g fat (33g saturated), 72g carbs