Hi, I’m Jane. Today, I will show you a way to make chocolate layered crepes cake recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Chocolate layered Crepes Cake Recipe
Chocolate layered Crepes Cake is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Chocolate layered Crepes Cake is something which I’ve loved my entire life.
To be with this particular recipe, we must first prepare a few ingredients. You can cook chocolate layered crepes cake using 16 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate layered Crepes Cake:
- Take 3/4 cup cold unsalted butter, cut into pieces, plus melted for pan
- Prepare 1 1/2 cups all-purpose flour
- Get 1/3 cup sugar
- Take 1/2 teaspoon salt
- Take 2 1/2 cups milk kept at room temperature
- Make ready 6 large eggs at room temperature
- Make ready 1 tablespoon pure vanilla extract
- Make ready 1 cup chocolate chips
- Make ready Filling
- Get 2 sticks unsalted butter at room temperature
- Take 1 cup nutella
- Get Glaze
- Prepare 1 1/4 cups heavy cream
- Get 1 tablespoon light honey
- Take Pinch sea salt
- Prepare 1 cup bittersweet chocolate chips
Steps to make Chocolate layered Crepes Cake:
- In a medium heat-proof bowl add ¼ cup water and the butter. Microwave in 30 second increase temperature until the butter is melted. Stir in chocolate until completely melted. Let cool.
- Meanwhile, whisk sugar, salt, eggs, and vanilla in a large bowl.
- Gradually whisk in the flour until smooth. Whisk in one cup of the milk until smooth.
- Whisk in the rest of the milk. Whisk in the butter, water, chocolate mixture. Refrigerate at least 2 hours or up to overnight.
- When you’re ready to cook the crepe, lightly butter an 8-inch or 9-inch frying pan.Heat over medium heat until just starting to smoke. Remove pan from heat and pour 2-4 tablespoons batter into pan (depending on size of pan), swirling to cover bottom.
- Reduce heat to medium-low; return pan to heat.Cook, flipping once, until edges are golden and center is dry, about 30 seconds per side.
- Slide crepe onto a plate. - Repeat process with remaining batter, coating pan with butter as needed. Crepe can be refrigerated, covered, up to 1 or 2 hours but need to be completely cool before you can assemble the cake.
- To make the filling, beat the butter for several minutes, until very fluffy. Add 1 cup Nutella and beat for another couple of minutes.Beat well.
- To assemble, place one crepe on your cake platter. Spread with about 3 tablespoons filling.
- Top with another crepe. Continue layering with hazelnut filling and crepe using about all 20-30 crepe and ending with a crepe on top.
- Refrigerate until firm, about 15 minutes. - Meanwhile, make the glaze. In the medium heat-proof bowl, melt cream, salt, honey and chocolate chips in 30 second.
- Let cool until still warm, but not hot. Spoon ½ cup glaze on top of the cake, spreading to edges. Spread remaining glaze around sides of cake, coating completely.
- Refrigerate until glaze is firm and set. Slice it while still firm, but serve at room temperature.
So that is going to wrap this up for this distinctive dish chocolate layered crepes cake recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
