Chocolate layered Crepes 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.
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. The Best Crepe Cake Recipes on Yummly Mocha Crepe Cake, Crepe Cake, Strawberry Cream 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
- It’s 3/4 cup of cold unsalted butter, cut into pieces, plus melted for pan.
- It’s 1 1/2 cups of all-purpose flour.
- You need 1/3 cup of sugar.
- Prepare 1/2 teaspoon of salt.
- Prepare 2 1/2 cups of milk kept at room temperature.
- Prepare 6 of large eggs at room temperature.
- Prepare 1 tablespoon of pure vanilla extract.
- Prepare 1 cup of chocolate chips.
- It’s of Filling.
- Prepare 2 sticks of unsalted butter at room temperature.
- You need 1 cup of nutella.
- It’s of Glaze.
- It’s 1 1/4 cups of heavy cream.
- Prepare 1 tablespoon of light honey.
- Prepare Pinch of sea salt.
- It’s 1 cup of bittersweet chocolate chips.
Crepe Layer Cake with Chocolate GanacheDeliciously Yum. 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 instructions
- 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. I originally saw the crepe layer cake from Martha's site. I know I have to make it someday. 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.
