Chocolate Crepe Cake. Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired. For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter.
To assemble, place one crepe on a cake plate. Heat over medium heat until just starting to smoke. UGH that cake is the most beautiful thing I've seen in ages…. You can cook Chocolate Crepe Cake using 15 ingredients and 11 steps. Here is how you cook that.
Ingredients of Chocolate Crepe Cake
- You need of For the chocolate crepes.
- You need 2 cups of all purpose flour.
- It’s 1/4 cup of cocoa powder.
- Prepare 3 tbsp of sugar.
- You need 1/2 tsp of salt.
- Prepare 4 of eggs at room temperature.
- You need 1.5 cup of milk.
- You need 1/2 cup of unsalted butter, melted.
- You need 2 tsp of vanilla essence.
- You need of For the buttercream frosting.
- It’s 1 cup of unsalted butter, softened.
- Prepare 4 cup of icing sugar.
- It’s 2.5 tbsp of milk.
- It’s 1 tsp of vanilla essence.
- Prepare Pinch of salt.
I've always thought crepe cakes were insurmountable tasks, but I'm feeling like I should really put my sissy to the side and just dive right into the beautiful land of crepe layers. Whisk the warm spread into the pastry cream, and continue to whisk until it is lump free. This crepe cake recipe is a keeper! Repeat with all the crepes until you place the last crepe.
Chocolate Crepe Cake step by step
- In a bowl, sift flour and cocoa powder. Add sugar and salt. Mix well and keep it aside..
- In another bowl, add the eggs and beat them for a minute or two. Then pour milk, melted butter and vanilla. Continue to beat for 2 minutes..
- Add the flour mixture to the egg mixture and whisk until it is smooth. Avoid overmixing..
- Heat a small pan over medium flame. Brush melted butter and pour ¼th cup of batter into the pan. Quickly swirl it..
- Allow it to cook for a few minutes then flip and cook the other side as well. It approximately takes 1-2 minutes to cook each crepe. Remove the crepe from the pan and keep it in a plate to cool down. Repeat the same process for the rest of the crepes. You will get around 10 to 12 chocolate crepes. Allow them to cool down..
- To make the buttercream frosting, take a medium-sized bowl. Add butter and whisk until light and creamy. Then add icing sugar, one tablespoon at a time, whisk on low speed. Once all the sugar is added, pour milk, vanilla essence and salt. Beat for a couple of minutes then keep it aside..
- To make chocolate crepe cake, place a crepe on the serving plate. Apply a generous coat of buttercream over it..
- Then add another crepe on top and apply another layer of buttercream frosting. Keep on repeating until all the crepes are used..
- To make the cookpad logo, draw it on a piece of baking paper, cut it and then place it over the top..
- Sift icing or powdered sugar over it. Then carefully remove the paper..
- Serve it immediately or store it in an airtight container in the refrigerator until ready to serve. Just remember one thing, add the powdered sugar only before serving..
To prepare ganache, place the chocolate and heavy cream in a medium heatproof bowl over a pot of simmering water. This Saturday is LaNae's birthday and she requested that I make her "THE Crepe cake". I then had a request that I post on my blog a "How to" on the crepe cake. The recipe is just a bit complicated. It consists of several chocolate crepes layered with a Hazelnut filling that is basically.
