White Chocolate Lost In A Forest Cake

White Chocolate Lost In A Forest Cake Recipe

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Sheila Schwartz


I love to cook but can't do it very often because of a physical disability. I have a friend in Australia who has two loves white chocolate cake and black forest cake but never could find a recipe that combined the two so she asked me to make one for her.

I experimented and hit perfection with one try...it actually was a shock to me that it came out so well on the first try! I had to write everything down while I remembered it so here it is. I hope you enjoy it as much as we both did! I included both the cherry and strawberry topping because she likes the cherry and I prefer the strawberry. It has now become my favorite and I make it anytime I feel I can manage the challenge but unfortunately is not very often.

I am very sorry that I do not have a picture of the cake but it is put together just like a Black Forest Cake.


★★★★★ 2 votes

30 Min


  • CAKE

  • 2 1/2 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1/2 tsp
  • 6 oz
    (1 ounce) squares white chocolate, coarsely chopped
  • 6 oz
    (1 ounce) squares white chocolate, finely chopped (keep separate)
  • 1/2 c
    hot water
  • 1 c
    real butter softened
  • 3
  • 1 c

  • 6 oz
    (1 ounce) squares white chocolate, chopped
  • 2 1/2 Tbsp
    all purpose flour
  • 1 c
  • 1 c
    real butter softened
  • 1 c
    white sugar
  • 1 tsp
    pure vanilla extract

  • 40 oz
    2 (20 ounce) cans pitted sour cherries (or 40 oz of fresh strawberries)
  • 1 c
    white sugar
  • 1/4 c
    corn starch

How to Make White Chocolate Lost In A Forest Cake


  1. Cake Batter:
    Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside.
    In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
    In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate and 1 1/2 teaspoon vanilla.
    Stir in 6 oz of the finely chopped white chocolate into the batter.
    Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.
  2. Frosting:
    In a medium bowl, combine 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.
    In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream.
  3. Topping:

    Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.

    If using fresh strawberries, hull strawberries and place in bowl and cover with 1 cup of sugar, let sit a couple of hours until the juices of the strawberries come out then combine ingredients in sauce pan and cook as you would the cherries above. Remember to reserve some whole strawberries to add to the top of the cake. I slice the larger strawberries almost all the way through, just enough where you can fan them out like a hand of cards and then arrange them on top of the cooked. I always reserve a little of the cooked syrup and drizzle that over the top of the fresh uncooked strawberries.
  4. Assembling:
    With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe icing around top and bottom edges of cake. Spoon remaining cherry topping (or strawberry topping) onto top of cake.

Printable Recipe Card

About White Chocolate Lost In A Forest Cake

Course/Dish: Cakes Chocolate

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