Chocolate Crêpe Cake Recipe
dark chocolate, sour cherry, hazelnuts, Chantilly
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Ingredients
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Ingredients for Chocolate Crêpe Cake
Method
Instructions for Assembling Chocolate Crêpe Cake
Make the Crêpes
In a bowl, whisk together flour, cocoa powder, and sugar. In another bowl, beat the eggs and mix with milk, melted butter, and vanilla extract. Gradually add the dry ingredients to the wet ingredients and mix until smooth. Heat a non-stick skillet over medium heat and pour about 1/4 cup of batter, swirling to cover the bottom. Cook for 1-2 minutes until set, flip and cook for another minute. Repeat with remaining batter, stacking the crêpes on a plate.
Prepare the Chantilly Cream
In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.
Assemble the Cake
On a serving plate, place one crêpe, spread a layer of Chantilly cream, add a layer of sour cherries and sprinkle with chopped hazelnuts. Repeat layers until all crêpes are used, finishing with a layer of Chantilly cream on top.
Chill and Serve
Refrigerate the assembled cake for at least 1 hour before serving to allow it to set. Slice and enjoy!
