Chocolate Crepe Cake Recipe

Ingredients:

• For crepes:
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 4 large eggs
• 2 cups milk
• 1/4 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• For chocolate filling:
• 3 cups heavy cream
• 12 ounces semisweet chocolate, chopped or chips
• 1 teaspoon vanilla extract
• For chocolate ganache:
• 1 cup heavy cream
• 8 ounces semisweet chocolate, chopped or chips

Directions:

1. To make crepes:
2. In a large bowl, whisk together the flour, sugar, and cocoa powder. In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract. Gradually whisk the wet ingredients into the dry ingredients until the batter is smooth. Cover and refrigerate the batter for at least 30 minutes or overnight.
3. Heat a 10-inch nonstick skillet or crepe pan over medium heat. Brush the pan with melted butter. Ladle 1/4 cup of batter into the pan, swirling to coat the bottom of the pan with batter. Cook the crepe for 1-2 minutes or until the edges start to crisp and the crepe can be lifted easily with a spatula. Flip the crepe and cook for an additional 30 seconds. Repeat the process with the remaining batter, stacking the crepes on a plate as you make them.
4. To make chocolate filling:
5. In a saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat and add the chopped chocolate. Let sit for 1-2 minutes to allow the chocolate to melt. Stir until smooth and add the vanilla extract. Let the mixture cool to room temperature.
6. In a large bowl, beat the chocolate filling with an electric mixer until it holds soft peaks.
7. To assemble the cake:
8. Place one crepe on a serving plate. Spread 1/3 cup of the chocolate filling over the crepe. Repeat with the remaining crepes and filling, ending with a crepe on top.
9. Refrigerate the cake for at least 2 hours or overnight until it is set.
10. To make chocolate ganache:
11. In a saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat and add the chopped chocolate. Let sit for 1-2 minutes to allow the chocolate to melt. Stir until smooth.
12. Pour the chocolate ganache over the top of the chilled cake and spread it out evenly. Refrigerate for an additional 20-30 minutes until the ganache is set.
13. Serving suggestions:
14. Serve slices of chocolate crepe cake with fresh berries and whipped cream. Or, sprinkle the top of the cake with cocoa powder and chopped nuts for extra crunch.
15. Verdict:
16. This chocolate crepe cake is the perfect dessert for chocolate lovers. The light and airy crepes are layered with a rich and creamy chocolate filling, then topped with a smooth and silky chocolate ganache. It’s a show-stopping dessert that’s sure to impress any crowd.