Decadent Chocolate Crepe Cake

This indulgent chocolate crepe cake is the perfect blend of elegance and flavor, made with layers of tender, paper-thin cocoa crepes and silky ganache. Each slice offers the perfect harmony of rich chocolate and light, fluffy whipped cream, making it a standout dessert for any occasion.

Why Make This Chocolate Crepe Cake?

• Impressive Presentation: The multi-layered design creates a show-stopping centerpiece for parties or gatherings.
• Versatile Flavors: The creamy ganache and delicate crepes allow room for customization, like adding fruit or flavored whipped cream.
• Texture Heaven: Combines the tender bite of crepes with the velvety smoothness of ganache.
• Perfect for Chocolate Lovers: A dessert that celebrates chocolate in every bite.

What Makes This Recipe Special?

• The browned butter adds depth and nuttiness to the crepes.
• Cocoa powder infuses the crepes with a rich chocolate flavor without overwhelming sweetness.
• Ganache topping adds a luxurious, glossy finish.
• It’s a versatile recipe: enjoy it as-is or add fresh fruit, nuts, or other toppings for a personal twist.

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Ingredients for 8 Servings

For the Crepes:

• 6 tablespoons butter
• 3 cups milk (675 mL)
• 6 large eggs
• 1 ½ cups all-purpose flour (210 g)
• ⅔ cup cocoa powder (80 g)
• 7 tablespoons sugar
• 4 cups whipped cream (1 L)

For the Ganache:

• 1 cup heavy cream (225 mL)
• 4 tablespoons sugar
• 6 oz chocolate (170 g)
• 1 tablespoon butter
• ¼ cup powdered sugar (40 g), optional for topping

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Instructions

Crepes

1. Brown the Butter: Melt the butter in a pot until it begins to brown slightly, giving it a nutty aroma. Set aside to cool.
2. Warm the Milk: In the same pot, gently warm the milk and remove from heat.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, and sugar.
4. Add Wet Ingredients: Whisk in the eggs, followed by the browned butter and warm milk, until smooth. Chill the batter for at least 30 minutes to relax the gluten and enhance the texture.
5. Cook the Crepes: Heat a nonstick skillet over medium heat. Pour ¼ cup (60 mL) of crepe batter into the pan and swirl to cover the bottom evenly. Cook until the edges lift and the bottom is lightly browned, then flip and cook the other side. Cool each crepe on a wire rack. Repeat until all the batter is used.

Assembly

1. Layer the Cake: Place one crepe on a serving plate. Spread a thin layer of whipped cream evenly on top. Repeat with remaining crepes, stacking them neatly. Trim the edges for a clean finish, if desired.

Ganache

1. Prepare the Ganache: Heat the heavy cream and sugar in a saucepan until it just begins to boil. Pour the hot cream over the chocolate and butter in a heatproof bowl. Let sit for a minute, then whisk until smooth and glossy. Allow to cool slightly.
2. Top the Cake: Spread the ganache evenly over the top of the crepe cake, letting it drip slightly down the sides for a dramatic effect.

Finishing Touches

1. Optional Topping: Dust with sifted powdered sugar for a touch of elegance.

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Why You’ll Love This Cake

This chocolate crepe cake is a labor of love but rewards you with an indulgent dessert that’s both delicate and satisfying. Whether it’s a birthday, anniversary, or a cozy dinner party, this cake is sure to impress!