Description

Chocolate crepe cake made with about 20 small crepes (6-inch / 15 cm), layered with a smooth chocolate mascarpone whipped cream and finished with whipped cream and chocolate ganache.

Ingredients

Crepe Batter

250 g (2 cups) all-purpose flour
4 large eggs, room temperature
500 ml (2 cups) milk
1 tbsp granulated sugar
30 g (1/4 cup) unsalted butter, melted
1 tsp vanilla extract
1 pinch salt

Chocolate Mascarpone Whipped Cream

35 g (1/3 cup) unsweetened cocoa powder
50 g (1/2 cup) confectioner’s sugar, sifted
250 g (1 cup) mascarpone, cold
250 g (1 cup) heavy cream (30%+ fat), cold

Chocolate Ganache

50 g (2 oz) semi-sweet baking chocolate
50 ml (1/4 cup) heavy cream

Whipped Cream Topping

150 ml (2/3 cup) heavy cream, cold
1 tbsp confectioner’s sugar

Instructions

Make the crepes

Place the flour, sugar, and salt in a large bowl and make a well in the center.
Add the beaten eggs and vanilla, then whisk while gradually pouring in the milk from the center outward until smooth.
Stir in the melted butter and blend briefly if needed to remove lumps.
Heat a nonstick pan over medium heat and lightly grease it.
Cook the crepes for 1–2 minutes per side, then let them cool completely.

Make the chocolate mascarpone frosting

Mix the cocoa powder with the sifted confectioner’s sugar.
In a bowl or stand mixer, beat the cold mascarpone with the cocoa-sugar mixture until smooth.
Add the cold heavy cream and whip at medium speed until thick, smooth, and spreadable

Assembly

Place one crepe on a flat plate and spread a thin layer of chocolate mascarpone cream on top.
Repeat with all crepes, stacking them evenly.
Refrigerate the cake for 30 minutes to 1 hour to set.

Decorate

Heat the chopped chocolate and heavy cream in short intervals until smooth to make the ganache.
Whip the cold heavy cream with confectioner’s sugar until stiff.
Decorate the top of the cake with whipped cream and serve with warm chocolate ganache.