Chocolate Crepe Cake

Total Time: 1 1/2 hours

Serves: 10                          

 

This was a project to make.

But is it worth it?

To the people who ate it, who didn’t do all the work, yes, it was certainly worth it.

But it was fun to make, even if it took me a while. It took me twice as long because I took so many pictures, but I like taking pictures.

Especially since the chocolatey goodness turned out so nice in the pictures. You can almost taste it.

But not quite.

So you might want to make it.

A tip? Don’t cook the crepes in too much butter. It makes the cake sort of oily.

Oh, and one more thing. Put lots of whipped cream and frosting in there for added deliciousness!!

Scroll down for the recipe.

INGREDIENTS

4 large eggs

2 1/2 cups milk

1 cup water

1 cup cornstarch

1 cup rice flour

½ cup cocoa (I prefer to use extra dark dutch cocoa)

½ cup sugar

1 tablespoon vanilla extract

6 tablespoons melted butter

Butter, for coating the pan

1 batch of frosting (enough to completely coat 1 9 by 9 inch cake). If you don’t have a frosting recipe, you can try 1 batch of Mom’s Cream Cheese Frosting.

½ cup whipped cream, store-bought or homemade.

 

Combine all the ingredients in your blender. Turn the blender on and pulse for 10 seconds, until the ingredients are blended. From this point, you can put the crepe batter in the refrigerator if you want to use it later. You can refrigerate it for up to 48 hrs. You don’t have to refrigerate it at all, though.

When you are ready to make your crepes, heat a small frying pan above medium heat, and coat with butter. When a drop of water ‘dances’ on the surface of your pan, it is hot enough.

Pour about ¾ cup of crepe batter onto the pan (enough to make a circle about 8 inches in diameter). Sprinkle it with chocolate chip powder (chocolate chips ground up in coffee grinder). Cook until the edges are rather dried (about one minute) then flip and cook the other side for another minute or so, until the crepe feels fairly firm when you touch it.

Remove the crepe from the burner and put it on a paper plate. Put the paper plate in the freezer for about 5 minutes, until the crepe is fully cooled. Repeat with each crepe.

While you are making the crepes, make 1 cake’s worth frosting and whip ½ cup of cream (or use store-bought whipped cream). Set aside.

After the first crepe comes out of the freezer, frost it with a thin layer of the frosting and sprinkle with chocolate powder.

When the next crepe comes out of the freezer, spread a layer of whipped cream over that and sprinkle with chocolate powder. Repeat process, alternating between frosting and whipped cream.

After you have cooked the final crepe and added the final layer, frost the cake thickly with frosting and sprinkle well with the chocolate powder, so that the top of the cake is completely coated. Sprinkle the cake with sliced almonds or chopped pecans.

To add coated almonds to the cake:

Dip an almond in the frosting, then roll it around in a bowl full of chocolate powder until the almond is completely coated. Repeat process to make about 10 coated almonds.

Eat the cake right away, or refrigerate it for one hour before removing it and putting it on the counter. If you aren’t going to eat it until the next day, store it in the refrigerator.

To Enjoy: