Chocolate layered Crepes Cake. No other dessert has wowed family and friends the way this stunning crepe cake did the first time I made it. A showstopper in every sense of the word, it features layers of tender chocolate crepes and rich white chocolate buttercream frosting draped in a semisweet chocolate ganache. This decadent dark chocolate crepe cake is topped with sugar-coated hazelnuts for even more flavor.
I just love the melted chocolate drizzle down the layers of crepes that are filled with hazelnut cream. After the cake was chilled in the fridge and decorated with candied hazelnut and. In his take on a birthday cake, Migoya gives the illusion of complexity with this many-layered crepe cake. You can cook Chocolate layered Crepes Cake using 16 ingredients and 13 steps. Here is how you achieve it.
Ingredients of Chocolate layered Crepes Cake
- You need 3/4 cup of cold unsalted butter, cut into pieces, plus melted for pan.
- It’s 1 1/2 cups of all-purpose flour.
- It’s 1/3 cup of sugar.
- Prepare 1/2 teaspoon of salt.
- You need 2 1/2 cups of milk kept at room temperature.
- Prepare 6 of large eggs at room temperature.
- It’s 1 tablespoon of pure vanilla extract.
- You need 1 cup of chocolate chips.
- Prepare of Filling.
- You need 2 sticks of unsalted butter at room temperature.
- Prepare 1 cup of nutella.
- It’s of Glaze.
- Prepare 1 1/4 cups of heavy cream.
- You need 1 tablespoon of light honey.
- You need Pinch of sea salt.
- Prepare 1 cup of bittersweet chocolate chips.
Using a tiramisu filling made with mascarpone cheese, the cake is fairly straightforward to make, and. This cake, with light hazelnut crepes and rich chocolate cream, isn't difficult to make (though the first crepe in the To assemble, stir the cream until smooth. Layer upon layer of tender chocolate crêpes filled with hazelnut pastry cream creates this unique celebration cake. This rich, tender chocolate cake is easy enough to make for a casual dessert but can be a showstopper for any special event.
Chocolate layered Crepes Cake step by step
- In a medium heat-proof bowl add ¼ cup water and the butter. Microwave in 30 second increase temperature until the butter is melted. Stir in chocolate until completely melted. Let cool..
- Meanwhile, whisk sugar, salt, eggs, and vanilla in a large bowl..
- Gradually whisk in the flour until smooth. Whisk in one cup of the milk until smooth..
- Whisk in the rest of the milk. Whisk in the butter, water, chocolate mixture. Refrigerate at least 2 hours or up to overnight..
- When you’re ready to cook the crepe, lightly butter an 8-inch or 9-inch frying pan.Heat over medium heat until just starting to smoke. Remove pan from heat and pour 2-4 tablespoons batter into pan (depending on size of pan), swirling to cover bottom..
- Reduce heat to medium-low; return pan to heat.Cook, flipping once, until edges are golden and center is dry, about 30 seconds per side..
- Slide crepe onto a plate. Repeat process with remaining batter, coating pan with butter as needed. Crepe can be refrigerated, covered, up to 1 or 2 hours but need to be completely cool before you can assemble the cake..
- To make the filling, beat the butter for several minutes, until very fluffy. Add 1 cup Nutella and beat for another couple of minutes.Beat well..
- To assemble, place one crepe on your cake platter. Spread with about 3 tablespoons filling..
- Top with another crepe. Continue layering with hazelnut filling and crepe using about all 20-30 crepe and ending with a crepe on top..
- Refrigerate until firm, about 15 minutes. Meanwhile, make the glaze. In the medium heat-proof bowl, melt cream, salt, honey and chocolate chips in 30 second..
- Let cool until still warm, but not hot. Spoon ½ cup glaze on top of the cake, spreading to edges. Spread remaining glaze around sides of cake, coating completely..
- Refrigerate until glaze is firm and set. Slice it while still firm, but serve at room temperature..
This homemade chocolate layer cake is a chocolate lover's dream. Drop the first crepe into the pan, followed by a dollop of the chocolate filling. Every other layer, sprinkle a few broken raspberries over the filling before covering with another crepe. The last crepe on the stack should have no topping as this will be the bottom of the cake when turned out. This Raspberry Chocolate Layer Cake is super moist and layered with smooth chocolate ganache and raspberry filling, all covered in a fudgy chocolate frosting!
