Tuesday, 23 May 2017

Chocolate crepe cake

Chocolate crepe cake is made of layers of chocolate crepes sandwiched with layers of fresh creme and the final touch goes to the glossy ganache .

I love to bake something that's not chocolaty at times but my eyes went down the rail of recipes to try out this month and i found out that this is so unique that i had to give it a try .
I wish it could last for a week . But i think thats the case under all chocolate lover's dome. They never last more than two days if you have kids around.

Here are some insights into the making of this cake . 

The crepes should be just done and prepare them in the same measurement of a 9 "cake tin . Or else you will run out of batter having a short cake without much layers . The layers are the beauty of it all.
Cool the crepes before frosting .


For the crepes:
6 tablespoons (100 grams) butter
3 cups  milk
6 eggs
1½ cups plain flour
⅔ cup  cocoa powder
7 tablespoons sugar
4 cups  whipped cream

For the ganache:

1 cup heavy cream
4 tablespoons sugar
170 grams semisweet chocolate bar
1 tablespoon butter
¼ cup powdered sugar, optional for topping


1. Make the crepes by warming melting the butter and brown slightly . Set aside.
2. In the same pot, warm the milk. Remove from heat.
3. In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs,  mix in butter and warm milk. Chill.
4. On a nonstick pan over medium heat, pour ¼ cup of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip. Repeat until all of the crepe batter is used. Cool crepes.
5. Stack crepes on top of each other, with whipped cream between each layer. Once assembled.  Trim edges for a cleaner look.
6. For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool, and spread over the crepe cake. Refrigerate for one hour as the cake needs to set or else you will land up with slipping crepes and creams.
7. Enjoy!


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