DECADENT CHOCOLATE CREPE CAKE
No other dessert has wowed family and friends the way this stunning crepe cake did the first time I made it. A showstopper in every sense of the word, it features layers of tender chocolate crepes and rich white chocolate buttercream frosting draped in a semisweet chocolate ganache. -Tina Sawchuk, Ardmore, Alberta
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 8 servings.
Number Of Ingredients 21
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Set aside to cool. In a large bowl, whisk the eggs, milk, vanilla and cooled chocolate mixture. Combine the flour, sugar and salt; add to egg mixture and mix well. Cover and refrigerate for 2 hours or overnight. (Batter will appear curdled.), For buttercream, in a microwave, melt white chocolate with cream; stir until smooth. Set aside to cool. In a small bowl, combine sugar and cream of tartar., Place egg whites in a double boiler or metal bowl over simmering water; stir in the sugar mixture. Constantly whisk until mixture reaches 120-130° (do not overheat). Stirring gently, keep at 120-130° for 2 minutes. Immediately transfer to a mixing bowl., With a whisk attachment, beat on high speed for 5 minutes. Reduce speed and beat for 5 additional minutes or until cool and stiff. Transfer to a large bowl., In the same mixing bowl with the whisk attachment, beat butter and vanilla until light and fluffy. Beat in cooled white chocolate mixture. With a spatula, stir a fourth of the meringue into butter mixture until no white streaks remain. Fold in remaining meringue. Cover and refrigerate., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons crepe batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry, about 2 minutes; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed., When cool, stack crepes with waxed paper or paper towels in between., To assemble, place one crepe on a cake plate. Spread with 3 tablespoons buttercream. Repeat layers until 10 crepes are used. Refrigerate for 15 minutes. Repeat layering and chilling until 30 crepes are used, ending layers with a crepe. (Save remaining crepes for another use.) Refrigerate., For ganache, place chocolate in a small bowl. In a small saucepan, bring the cream, corn syrup and salt just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency. Spread over top and sides of cake. Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 781 calories, Fat 56g fat (31g saturated fat), Cholesterol 179mg cholesterol, Sodium 192mg sodium, Carbohydrate 66g carbohydrate (53g sugars, Fiber 2g fiber), Protein 10g protein.
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Raphael Salila
[email protected]This cake was a bit too sweet for my taste, but the crepes were very thin and delicate. The chocolate ganache was also very rich and creamy.
lavern mitchell
[email protected]I made this cake for my daughter's birthday and it was a huge success. The crepes were perfect and the chocolate ganache was delicious.
Gordon Reilly
[email protected]This cake was amazing! The crepes were so light and fluffy, and the chocolate ganache was rich and decadent. I will definitely be making this again.
Lucy McGowan
[email protected]This cake was a bit too rich for my taste, but my husband loved it. The crepes were very thin and delicate, and the chocolate ganache was very rich and creamy.
Ajim Godfred
[email protected]I've made this cake several times and it's always a crowd-pleaser. The crepes are so thin and delicate, and the chocolate ganache is rich and decadent.
EP Digital SA
[email protected]This cake was delicious! I made it for a special occasion and it was a big hit. The crepes were perfect and the chocolate ganache was amazing.
Dua Fatimah
[email protected]I'm not a big fan of chocolate, but this cake was surprisingly good. The crepes were very light and the chocolate ganache was rich and creamy, but not too sweet.
Goody James
[email protected]This cake was a bit more work than I expected, but it was worth it. The crepes were a little tricky to make, but the end result was amazing.
muhammad zasx
[email protected]I made this cake for my husband's birthday and he loved it! The crepes were so light and fluffy, and the chocolate ganache was rich and creamy.
Soriful Islam
[email protected]This recipe was easy to follow and the cake turned out beautifully. I used dark chocolate for the ganache and it was divine.
Shay Barnes
[email protected]This chocolate crepe cake was a hit at my dinner party! It was rich and decadent, and the crepes were perfectly thin and delicate. I will definitely be making this again.