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Chocolate Crepe Cake

Chocolate mille crepe cake with chocolate whipped cream and ganache

Light and fluffy chocolate cream sandwiched between layers of paper thin chocolate crepes, topped with a swirl of rich chocolate ganache and a dusting of cocoa powder. This chocolate crepe cake or mille crepe requires no baking and creates a delicious and stunning cake.

Scale

Ingredients

Crepes

  • 480 ml (2 cups) Milk
  • 90 g (3/4 cup) Plain flour
  • 45 g (1/4 cup 2 tbsp) Cornstarch
  • 15g (2 tbsp) Cocoa powder
  • 65 g (1/3 cup) White sugar
  • 6 Eggs
  • 30 g (2 tbsp) Unsalted butter, melted
  • Vegetable oil

Chocolate Cream

  • 600ml (2 1/2 cups) Thickened/Heavy cream
  • 30g (1/4 cup) Cocoa powder
  • 10g (1/2 cup) White sugar

Chocolate Ganache

  • 110g Dark chocolate (3.8oz), roughly chopped
  • 80g Thickened cream (1/3 cup)
  • Cocoa powder to dust

Instructions

Crepes

  1. Combine all the ingredients, except vegetable oil, in a blender and blitz until smooth
  2. Pour the batter through a fine-meshed sieve into a large bowl
  3. Heat a medium sized pan over medium-low heat, brush lightly with vegetable oil
  4. Pour a 1/4 cup of batter, while swirling, to coat the bottom of the pan
  5. Heat gently until the surface becomes matte, then flip and cook for 10 seconds
  6. Repeat with the remaining batter
  7. Allow crepes to come to room temperature

Chocolate Cream

  1. Place cream and sugar in the bowl of a stand mixer, beat for 3-4 mins until soft peaks
  2. Sift in the cocoa powder and continue to whisk until stiff peaks
  3. Place in the fridge until ready to use

Chocolate ganache

  1. Heat the cream in a small saucepan or microwave until steaming
  2. Pour the cream over the chopped chocolate and cover with a plate/lid
  3. Allow the chocolate and cream to sit for 5-10 minutes, or until the chocolate has completely melted, then stir until smooth
  4. Set aside to cool as you assemble the cake

Assembly

  1. Build the cake on a large plate or cake board (it can be difficult to move around if not)
  2. Lay one crepe on the board/plate and spread a thin layer of chocolate cream over the crepe, top with another layer of crepe
  3. Continue the process until all the crepes have been used
  4. Top the cake with the cooled chocolate ganache and spread by turning your turntable
  5. Place the cake in the fridge to set for a minimum of 1 hour before serving
  6. Dust with cocoa powder to serve!

 

Keywords: crepe, cake, mille crepe, crepes, breakfast, pancake, chocolate, ganache, whipped cream