Chocolate Crepe Cake

After tasting crepe cake for the first time a few weeks ago, I have decided to attempt making it.

So I started practicing with eggs. I used half an egg for each ‘crepe’ egg in my 8 year old non stick pot.

How did I do initially?

The first day all of them were stuck together in a bowl. The second day I managed to get the hang of it.

After the second day, I felt ready to make crepes.

Chocolate Crepe

Makes 31 X 7” crepe

Crepe Ingredients

Rie’s Recipe from Tasty

I used 5/6 of the recipe since my crepe cake was smaller.

Crepe Method

Adapted from Marietelling

1. Sieve flour mix: All purpose flour, cocoa powder, icing sugar
2. Use hand mixer to mix. Add eggs one by one and mix into flour mix
3. Add melted butter (microwaved) and mix
4. Add milk and mix
5. Sieve batter
6. Chill for 1 and a half hours in the fridge
7. Use a ladle (3 tablespoon) of batter and pour onto a well oiled non stick pan on medium heat (Induction level 10/15).
8. Wait for 1-2 minutes until edges dry. Scrape it and flip it
9. Repeat for the remaining crepe
10. Use a cake tin to cut along the edges
11. Cover it with a cling film or store it in a container and put it in the fridge

Chocolate Cream Filling

Ingredients

Adapted from HidaMari

150g Cooking chocolate

75g Milk

360g Whipping Cream

1 tbs Gelatin

3 tbs water

Method

1. Bloom gelatine in water for 5 minutes and microwave until all dissolved
2. Microwave milk in mug until slightly warm
3. Microwave chocolate for about 1 min medium heat or until melted. Stir well.
4. Add milk into chocolate and stir until well combined
5. Stir Milk+ chocolate into whipping cream. Put 1 tbs into the gelatine mix (temper it).
6. Put it in an ice water bath and whip it up using a hand mixer
7. Mix it until stiff peak and add gelatine.
8. Chill it in the fridge for 1-2 hours
9. Layer thin layer using a spatula and palette knife
10. Refrigerated it after layering is completed

I like adding gelatin to whipping cream as it helps to stabilize it so it can keep better for a few days.

I whip the cream in an ice water bath as my kitchen room temperature is 30C.

Ganache

I had a failed attempt at the ganache as I did thick ganache that did not ‘flow’ and stuck to the cake in patches.

So I was stuck with an ‘ugly’ cake and did not have enough whipped cream. What did I do? I made a ganache with leftover milk, butter and cooking chocolate.

Ingredients

70g Milk

45g Butter

100g Cooking Chocolate

Method

1. Slice cooking chocolate into small thin slices
2. Microwave milk and butter until bubbles
3. Pour hot milk and butter into cooking chocolate and leave it for 1 min
4. Stir it
5. Pour the ganache over the chilled cake
6. Refrigerate it for a few hours for the ganache to harden

Chocolate Ganache… Such a mess!

How was it?

It was not as difficult as I thought. Maybe it was because my crepe cake was rather small. Did not have too much issues making the crepe itself.

Time consuming though…

Prep batter	½ hour	Action
Chill batter in fridge	1 ½ hours	Waiting
Prep crepe	1 ½ hours	Action
Cut crepe and clean up	½ hour	Action
Prep filling	½ hour	Action
Chill filling in fridge	2  ½ hours	Waiting
Frost cake	1 hour	Action
Chill cake	2 hours	Waiting

I liked it. It was very chocolate-y but there wasn’t much of a colour and flavour contrast. Should have just used plain whipped cream for the filling instead of chocolate whipped cream.

Looks wise… I think I need more practice with the ganache.