Triple Threat Chocolate Crepe Cake

Crepe Cake for Two

What makes this cake a triple threat? Chocolate, chocolate, chocolate!  Its chocolate three ways,  chocolate crepes layered with a dark chocolate filling, and a dark chocolate sauce on top.  Its a triple chocolate cake that is still light and decadent and delicious.

The great thing about this cake, besides the fact that it is ridiculously delicious is that all of the elements can be made days before and stored in the refrigerator until you are ready to serve the cake.  This is extremely helpful for dinner parties or a romantic evening where you don't want to be rushing around beforehand. If you want to make this recipe for a larger crowd just double everything in the recipe and just keeping piling on those crepes!

You may have noticed once you've looked at the recipe that I am only having you make about 20 crepes but this slice of cake seems to have many more layers. I explain this in the assembly part of the recipe but I'll take another stab at it here.  Once the crepes are all stacked up and layered with the filling you are going to cut the cake in half.  Then you are going to stack one half on top of the other half, lining up the straight edges.  Here's where you get your nice tall piece of crepe cake.  Then you can cut individual slices and top with the dark chocolate sauce.  If you were to double the recipe for a larger crowd this stacking step wouldn't be necessary because you would have enough crepes layered to make a nice tall slice like this one.

I  know I said that this a cake for two but it actually makes four nice slices. So four slices, that's a double date!  And even if you only plan on an intimate dinner for two no one ever complains about too much chocolate cake.


The Basics:
1. Make chocolate crepes.
2. Make chocolate filling.
3. Make chocolate sauce.
4. Layer chocolate on chocolate on chocolate!
5. Eat.


Recipe:
Crepes:

2 large eggs
1 1/2 c. milk

3 tbs. melted butter

1/4 c. sugar
1 c. whole wheat flour

1/4 c. unsweetened cocoa powder
Butter, for coating the pan

Method:

Crepes:
Makes about 20 crepes.

1. Whisk or use a hand mixer to combine the eggs, milk, melted butter, and sugar until well incorporated.

2. Mix together the flour and chocolate powder.

3. Whisk all the ingredients together.  

4. Place the crepe batter in the refrigerator for 1 hour or up to 48 hours. This allows the bubbles to escape so the crepes will be less likely to tear during cooking. .

5. Heat a small non-stick pan and add a generous amount of butter to coat (about 1-2 tsp).

6. Use your 1/4 c. measuring cup to measure and pour the batter into the center of the pan and swirl to spread evenly. 

7. Cook for 30 seconds and flip.

8. Cook for another 10 seconds and remove to a plate or cutting board. 

9. Continue until all the batter is used.

10. After they have cooled you can begin to build your cake with the other completed elements or you can store them in an air tight container or plastic bag in the refrigerator for 5 days. They also freeze well, for up to 2 months!  Make extra and re-heat them for breakfast!

 

Recipe:

Dark chocolate filling:

2 tbs. cornstarch
1/4 c.sugar
pinch of salt
1 1/2 c. whole milk
4 oz. dark chocolate (62% or higher)
2 tsp. vanilla 

Method:

Dark chocolate filling:

1. Combine the cornstarch, sugar and salt in the top of a double boiler. 

2. Slowly whisk in the milk for 15 to 20 minutes.

3. Break up the chocolate and add to the milk.
4. Continue to stir about 2 to 4 minutes until the filling is smooth.

5. Remove from the heat and stir in the vanilla.
6. Transfer to a serving dish or storage container.
7. Put plastic wrap over the top of the serving dish making sure to push the plastic up against the filling before refrigerating.
8. Refrigerate for at least 30 minutes and up to 3 days.

Recipe:

Dark chocolate sauce:

5 oz. dark chocolate

1/2 c. milk or cream

1/8 tsp. vanilla

pinch of salt

Method:

Dark chocolate sauce:

1. Boil water on the bottom pot of a double boiler.
2. Combine chocolate, milk, vanilla and salt on top of a double boiler. 
3. Mix until chocolate is melted and ingredients are combined and smooth.
4. Serve or store in an air tight container for up to 10 days.

Recipe:

Whipped cream:

1 c. heavy whipping cream

1 1/2 tbs. confectioners sugar

1 tsp. vanilla

Method:

Whipped cream:

1. Using a hand mixer beat all ingredients until soft peaks form.  

2. Serve or store in an air-tight container up to 24 hours.

Assembling the Mess:

1. We have a few components here that need assembling.  Start with putting down a single crepe on a plate.

2. Spread a thin layer of the filling.

3. Place a crepe on top.

4. Repeat until you've used all the crepes.

5. Cut the stack of crepes in half.

6. Layer one stack on top of the other, matching the straight edges.

7. Cut a slice and plate carefully. This cake tends to slide around.  If you have time refrigerate for an hour to allow the layers to settle before slicing.

8. Top with dark chocolate sauce. If you made the sauce ahead then you can make the drizzling a bit easier but re-heating it on a double boiler or melting in the microwave.

9. Serve with whipped cream and berries.

ENJOY!