Description
This elegant Crepe Cake features dozens of paper-thin, tender layers sandwiched between clouds of rich chocolate whipped cream. Finished with a glossy dark chocolate ganache, it is a stunning no-bake dessert that looks like it came straight from a French patisserie.
Ingredients
- 4 Large eggs
- 2 cups Full-fat milk
- 1 1/2 cups Plain flour
- 2 tablespoons Granulated sugar
- 1/4 teaspoon Salt
- 3 tablespoons Melted butter, plus extra for the pan
- 3 cups Double cream, divided
- 1/2 cup Icing sugar
- 1/4 cup Cocoa powder
- 4 ounces 70% Dark chocolate, finely chopped
Instructions
- In a kitchen blender, combine the eggs, milk, sugar, flour, salt, and melted butter, then whizz until the batter is perfectly smooth.
- Allow the batter to rest for at least 1 hour at room temperature, or chill overnight in the refrigerator, to ensure the crepes are tender.
- Place a non-stick frying pan over medium-low heat and lightly brush the surface with a small amount of melted butter.
- Pour approximately 1/4 cup of batter into the center of the pan, immediately swirling it to create a thin, even layer across the bottom.
- Cook for about 2 minutes until the edges are dry, gently flip, and cook the second side for 30 seconds before sliding onto a plate to cool.
- In a large chilled bowl, whisk 2 cups of the double cream with the icing sugar and cocoa powder until stiff, stable peaks form.
- Assemble the cake by placing one crepe on a serving plate, spreading a thin layer of chocolate cream to the edges, and repeating until all crepes are stacked.
- Prepare the ganache by heating the remaining 1 cup of double cream until simmering, then pour it over the chopped dark chocolate and stir until glossy.
- Pour the warm ganache over the top of the cake, allowing it to drip down the sides for a professional finish.
- Refrigerate the completed cake for at least 4 hours or overnight to allow the layers and cream to set firmly.
Notes
To ensure the most delicate texture, always allow your batter to rest so the bubbles can dissipate before cooking. When stacking the cake, use a long palette knife to keep your cream layers thin and level, preventing the cake from leaning. For clean, sharp slices, dip your knife in hot water and wipe it dry between every single cut.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: French