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featured in 5 Layered Cake Recipes We Promise Are Worth The Effort
Ingredients:
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for 8 servings CREPES
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6 tablespoons butter
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3 cups milk (675 mL)
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6 eggs
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1 ½ cups flour (210 g)
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⅔ cup cocoa powder (80 g)
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7 tablespoons sugar
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4 cups whipped cream (1 L)
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GANACHE
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1 cup heavy cream (225 mL)
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4 tablespoons sugar
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6 oz chocolate (170 g)
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1 tablespoon butter
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¼ cup powdered sugar (40 g), optional for topping
Preparation:
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Make the crepes by melting the butter and allowing it to brown slightly. Set aside.
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In the same pot, warm the milk. Remove from heat.
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In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs.
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Gradually mix in butter and warm milk. Chill.
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On a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip.
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Cool crepe. Repeat until all of the crepe batter is used.
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Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.
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For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool.
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Spread over the crepe cake.
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Top with sifted powdered sugar (optional).
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Enjoy!
