Helen Goh’s recipe for black forest crepe cake | The sweet spot

A fridge cake with layer upon layer of chocolate crepes sandwiching smooth white chocolate cream and cherry jam

This is a take on the classic black forest gateau, with layers of delicate chocolate crepes, silky white chocolate cream and sour cherry jam. (Use a good-quality store-bought jam if making your own is a step too far.) All the components can be made ahead of time, ready to be assembled, but be aware that the finished cake needs to be refrigerated for at least three hours, and preferably overnight.