Chocolate layered Crepes Cake. To assemble, place one crepe on a cake plate. For ganache, place chocolate in a small bowl. Whisk the warm spread into the pastry cream, and continue to whisk until it is lump free.
The cake is covered in chocolate ganache to give it the perfect finish, but the basic version can be as simple as just crepes and chocolate cream. A layer cake made from thin crepes and rich whipped chocolate ganache. Yesterday, I celebrated another birthday and it was a nice low key day. You can have Chocolate layered Crepes Cake using 16 ingredients and 13 steps. Here is how you achieve that.
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.
- You need 2 1/2 cups of milk kept at room temperature.
- It's 6 of large eggs at room temperature.
- It's 1 tablespoon of pure vanilla extract.
- It's 1 cup of chocolate chips.
- It's of Filling.
- Prepare 2 sticks of unsalted butter at room temperature.
- It's 1 cup of nutella.
- It's of Glaze.
- Prepare 1 1/4 cups of heavy cream.
- You need 1 tablespoon of light honey.
- Prepare Pinch of sea salt.
- You need 1 cup of bittersweet chocolate chips.
John even cooperated … 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. Top with sifted powdered sugar (optional).
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..
One hundred layers of crepes stacked with mascarpone cheese, raspberry sauce and ganache. Sometimes trends on youtube get a little crazy. When it comes to special-occasion desserts, one bake is king: a gorgeous layer cake. Out of all of our impressive layer cake recipes, one of our Test Kitchen's favorites is the appropriately named Special-Occasion Chocolate Cake. This cake combines moist chocolate cake layers with fluffy chocolate buttercream and a rich chocolate ganache—all topped with sliced almonds.
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