Crepe Cake with Whipped Chocolate Ganache
Yesterday, I celebrated another birthday and it was a nice low key day. My husband made me pancakes for breakfast, I did some shopping and we finished the day with a movie, cupcakes and champagne. Not too shabby, I think. John even cooperated and we had a fun day together.
Of course, I couldn’t go without making myself something indulgent for my special day. Birthdays do only come around once a year, after all!
Several years ago I made a crepe cake for my birthday and loved it. I had planned to make one again this year and just update the post with some new pictures, but then I decided I wanted to make this one with a chocolate filling. So now this site has two crepe cakes, which definitely isn’t a bad thing. There’s one for you vanilla lovers, and this rich chocolaty one for those of us who can’t get enough chocolate.
Whipped chocolate ganache (or soft ganache) is like traditional ganache, only with a much higher ratio of heavy cream. You chill it completely and then whip it like you would whipped cream. It gets light and fluffy and completely irresistible.
If you’re worried that it’s too much chocolate between those thin crepes, it’s not. It’s the perfect amount of OMG, I’ve died and gone to chocolate heaven. This cake tastes like the most incredible crepe breakfast you’ve ever had, only it feels a little more right eating it for dessert.
My husband casually mentioned something about nutella while we enjoyed this cake and I couldn’t believe I didn’t think of it myself. Next time I’ll try folding some into the ganache to really make it just like the crepes I like to have for breakfast. Some sliced bananas or a handful of fresh raspberries would make it even more perfect, if that’s possible.
How I make crepes
I start with a saute pan over medium heat and add a pat of butter and let it melt, then add my batter, using my wrist to quickly swirl the pan until it coats the bottom (I usually mess up on the first one and have to throw it away, no biggie). I don’t grease the pan again while making the crepes.
I use a rubber spatula to release the edges first, then the middle of the crepe when bubbles appear at the top and the edges start turning golden brown. Then I use my fingers to grab it and flip it. It cooks for 1 more minute on that side and then I flip it out onto a plate and start again.
Don’t worry if a crepe tears, just put it in the middle of the cake and no one will ever know!
Crepe Cake with Whipped Chocolate Ganache
A layer cake made from thin crepes and rich whipped chocolate ganache.
- 6 tablespoons (85 grams) unsalted butter
- 3 cups (710 ml) whole milk
- 6 large eggs
- 1 1/2 cups (188 grams) all-purpose flour
- 1/4 cup + 2 tablespoons (75 grams) sugar
- Pinch of salt
For the whipped ganache:
- 10 ounces (285 grams) dark chocolate, finely chopped
- 2 cups (475 ml) heavy cream
- Melt the butter in a small saucepan over medium low heat. Continue to cook, while stirring occasionally, until browned. Set aside and let cool slightly.
- Meanwhile, heat the milk in another saucepan until steaming and small bubbles appear at the edges. Set aside and let cool slightly.
- In the bowl of a stand mixer fitted with a whisk attachment or with a hand-held mixer, mix the eggs, flour, sugar, and salt until combined. While mixing on low speed, add the butter and milk slowly until incorporated. Cover and chill until ready to make crepes.
- Heat a 9-inch skillet over medium heat and grease with a small amount of butter. Add approximately 1/3 cup of batter to the skillet and swirl to coat the pan evenly. Cook for a few minutes until edges begin to brown. Flip and cook for an additional minute. Repeat until the batter is gone, stacking crepes and letting them cool to room temperature.
- In a medium saucepan over medium heat, bring the heavy cream to a simmer. Place the chopped dark chocolate in a medium bowl. Pour the heated heavy cream over the chocolate and let sit for 1 minute. Whisk until smooth and chill for at least 2 hours. Whip to medium peaks.
- To make the cake, layer the crepes with a thin coating of chocolate ganache. Garnish cake with powdered sugar or cocoa, if desired and chill for 2 hours before serving.
Note: Cake is best the day it is made, but may be stored in the fridge for a few days.