A layer cake made from thin crepes and a light, whipped chocolate ganache.
Yesterday I celebrated my birthday with a quiet, lovely day. My husband made pancakes for breakfast, I went shopping, and we ended the evening with a movie, cupcakes and a glass of champagne. It was relaxed and perfect. John even cooperated, so we had a fun day together.
Of course I wanted something indulgent for my birthday treat. Birthdays only come once a year, after all.
Several years ago I made a crepe cake for my birthday and loved it. I planned to remake it this year and simply update the photos, but I decided to turn it into a chocolate version instead. Now there are two crepe cake recipes: one for vanilla lovers and this richer, chocolate-forward version for those who crave chocolate.
Whipped chocolate ganache, sometimes called soft ganache, uses a higher ratio of cream than classic ganache. After chilling completely, it’s whipped like whipped cream, becoming light, airy and utterly irresistible.
If you worry about there being too much chocolate between thin crepes, don’t. The balance is perfect — rich but not cloying. Each bite tastes like an exceptional crepe breakfast, but somehow even more appropriate as dessert.
My husband casually mentioned Nutella while we ate, and I wished I had thought of it. Next time I’ll fold some into the ganache for a breakfast-style crepe cake. A few sliced bananas or a handful of fresh raspberries would also be lovely additions.
Crepe Cake with Whipped Chocolate Ganache
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Ingredients
For the crepes:
- 6 tablespoons unsalted butter (85 grams)
- 3 cups whole milk (710 ml)
- 6 large eggs
- 1 ½ cups all-purpose flour (188 grams)
- ¼ cup + 2 tablespoons granulated sugar (75 grams)
- Pinch of salt
For the whipped ganache:
- 10 ounces dark chocolate , finely chopped (285 grams)
- 2 cups heavy cream (475 ml)
Instructions
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Melt the butter in a small saucepan over medium-low heat. Continue cooking, stirring occasionally, until the butter browns slightly. Remove from heat and let it cool a little.
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Heat the milk in another saucepan until it’s steaming and small bubbles form at the edges. Remove from heat and let it cool slightly.
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In a stand mixer fitted with a whisk attachment (or using a hand mixer), combine the eggs, flour, sugar and salt until evenly mixed. With the mixer on low, slowly add the browned butter and warm milk until incorporated. Cover and chill the batter until you’re ready to cook the crepes.
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Heat a 9-inch skillet over medium heat and grease it lightly with butter. Pour about 1/3 cup of batter into the pan, quickly swirling to coat the surface evenly. Cook until the edges begin to brown, then flip and cook another minute. Continue with the remaining batter, stacking the crepes and letting them cool to room temperature.
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For the ganache, bring the heavy cream to a simmer over medium heat. Place the finely chopped dark chocolate in a bowl and pour the hot cream over it. Let sit for one minute, then whisk until smooth. Chill the mixture for at least 2 hours, then whip it to medium peaks.
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Assemble the cake by layering crepes with a thin coating of whipped chocolate ganache between each. Dust the top with powdered sugar or cocoa if you like. Refrigerate the finished cake for about 2 hours before serving to allow the layers to set.