Chocolate Crepe Cake
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.
- Prep time
- 1 hr
- Cook time
- 30 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
- 480 ml (2 cups) Whole milk
- 90 g (3/4 cup) All purpose flour
- 45 g (1/4 cup 2 tbsp) Cornstarch
- 15 g (2 tbsp) Cocoa powder
- 65 g (1/3 cup) Granulated sugar
- 6 Large eggs
- 30 g (2 tbsp) Unsalted butter, melted
- Vegetable oil
- 960 ml (4 cups) Heavy cream
- 40 g (1/3 cup) Cocoa powder
- 200 g (1 cup) White sugar
- 110 g Dark chocolate (3.8oz), roughly chopped
- 80 g Heavy cream (1/3 cup)
- Cocoa powder to dust
Instructions
- 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 non-stick 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, flip with a rubber spatula and cook for 10 seconds
- 6
Repeat with the remaining batter and stack the finished crepes on a baking tray
- 7
Allow crepes to come to room temperature
- 8
Place cream and sugar in the bowl of a stand mixer, and beat for 3-4 mins until soft peaks
- 9
Sift in the cocoa powder and continue to whisk until stiff peaks
- 10
Place in the fridge until ready to use
- 11
Heat the cream in a small saucepan or microwave until steaming
- 12
Pour the cream over the chopped chocolate and cover with a plate/lid
- 13
Allow the chocolate and cream to sit for 5-10 minutes, or until the chocolate has completely melted, then stir until smooth
- 14
Set aside to cool as you assemble the cake
- 15
Build the cake on a large plate or cake board (it can be difficult to move around if not)
- 16
Lay one crepe on the board/plate and spread a thin layer of chocolate cream over the crepe, top with another layer of crepe
- 17
Continue the process until all the crepes have been used
- 18
Top the cake with the cooled chocolate ganache and spread by turning your turntable
- 19
Place the cake in the fridge to set for a minimum of 1 hour before serving
- 20
Dust with cocoa powder to serve!