Recipe: TRIPLE CHOCOLATE CREPE CAKE
Crepe cakes are a bit of a showstopper and we're just gonna say it... adding chocolate in three forms just makes it better. Start with chocolate pancakes, add nutella cream cheese and finish with a chocolate ganache. Boom.
- 3 eggs, whisked
- 170 g plain flour
- 1 tbsp cocoa powder
- 300 ml whole milk
- 2 tbsp caster sugar
- 1 knob butter
- 150 g cream cheese
- 50 g nutella
- 50 g chopped hazelnuts
- 75 g double cream
- 100 g dark chocolate
- 1 tbsp honey
MAKE THE PANCAKES
Whisk one of the eggs with the flour, cocoa powder, milk and 2 tbsp of caster sugar.
Heat a knob of butter in a large frying pan. Pour the batter to make a thin pancake.
Cook for a few minutes or until golden brown on each side. Repeat for about 8-10 pancakes.
CUT OUT THE PANCAKES
Cut the pancakes into smaller circles using a ring cutter or cutting around a small cylinder.
You should get 4-5 smaller pancakes out of each large pancake.
LAYER THE PANCAKES
Combine the cream cheese and the Nutella.
Layer the pancakes with up, spreading the nutella cream cheese and scattering over some chopped hazelnuts between each layer.
Repeat with all the pancakes, and ensuring that it ends with a pancake layer on the top.
Leave the cake in the fridge for 30 minutes to set.
MAKE A GANACHE
Snap the chocolate into smaller pieces in a bowl.
Heat the double cream in a bowl in the microwave or a small pan and pour the almost boiling cream over the chocolate.
Stir to melt the chocolate, then drizzle in the honey.
DRIZZLE OVER THE GANACHE
Pour the warm ganache over the cake and let it drizzle over the edges.
Scatter over some extra chopped hazelnuts before the ganache sets.
Serve up, one cake between two. How romantic!
Makes 2 mini crepe cakes
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