Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, chocolate crepe cake. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. For this chocolate crepe cake, I went with the fluffiest and creamiest mascarpone filling with raspberries. You can use either fresh raspberries, which is my choice, or frozen thawed raspberries.
Chocolate Crepe Cake is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Chocolate Crepe Cake is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have chocolate crepe cake using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Chocolate Crepe Cake:
- Prepare 1 cup Maida
- Make ready 1/5 cup Cocoa Powder
- Get 1 cup Powdered Sugar
- Prepare 1/4 tsp Baking Powder
- Prepare 1/5 cup Oil
- Take 1 cup Milk
- Make ready 1 cup Whipping Cream
- Prepare 2 tsp Powdered Sugar
- Prepare 1 tsp Vanilla Essence
- Take For Chocolate Ganache :
- Prepare 1 cup Whipping Cream
- Prepare 1 cup Dark Chocolate
- Take as needed Grated Chocolate and Silver Balls for garnishing
Reviews for: Photos of Chocolate Crepe Cake with Salted Chocolate Orange Sauce. This cake, with light hazelnut crepes and rich chocolate cream, isn't difficult to make (though the first crepe in the pan is always a flop; don't get discouraged). It does take some time, though. Teresa Buongiorno's incredible crêpe cake recipe features many layers of flavour and texture, from the delicate crêpe exterior to the rich mousse centre.
Steps to make Chocolate Crepe Cake:
- In a mixing bowl, sieve together maida, cocoa powder, powdered sugar and baking powder and mix well.
- Then add oil to the dry mixture and mix. Then gradually add milk. Whisk all well to make smooth, thin lump free batter.
- Heat up the non stick pan. Add about 1/4 cup batter in pan. Rotate pan to spread batter. Cook till it bubbles. Flip and cook on other side for around 30 seconds. Repeat process to make all crepes.
- Cut the edges of the crepes with the help of the cutter and allow to cool completely.
- Take whipping cream in a bowl Add powdered sugar and vanilla essence. Whip the cream well till stiff peaks appear. - Take one crepe. Apply cream on it. Place another crepe over it and again apply cream. Repeat this process for all crepes. Then apply cream on top and sides too.
- Make Chocolate Ganache by heating whipping cream. You can microwave whipping cream in a microwave safe bowl for 1 min. Stir well and check whether cream is hot. Remove from microwave. Then add chopped dark chocolate to the heated whipping cream. Stir well till chocolate melts completely. Keep prepared crepes cake on wire rack and pour chocolate ganache all over the cake. Keep cake in the refrigerator for 2-3 hours to set.
- Garnish with grated chocolate and silver balls and again keep in refrigerator for sometime.
- Cut and serve chilled.
Each crepe cake I made was better than the last, before finally making the cake of my dreams! Chocolate crepes are more difficult to tell the readiness to flip as you can't watch for a golden color. I had a crepe cake recently at a French bistro in San Francisco. Crepe cake filled with whipped white chocolate ganache frosting from scratch! Get the recipe with step by step instructions, photos & video from VideoCulinary.
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