Chocolate Crepe Cake (Print Version)

# Ingredients:

→ Crepe Batter

01 - 4 large eggs
02 - 800 ml full-fat milk
03 - 80 g granulated or caster sugar
04 - 305 g plain/all-purpose flour
05 - ½ teaspoon salt
06 - 25 g melted butter or sunflower oil, plus extra for cooking

→ Chocolate Cream

07 - 625 ml double cream
08 - 120 g icing sugar
09 - 60 g cocoa powder

→ Chocolate Ganache

10 - 250 g dark chocolate (minimum 70% cocoa solids), finely chopped
11 - 250 ml double cream

# Instructions:

01 - Combine eggs, milk, sugar, flour, salt, and melted butter in a blender. Mix until smooth, using a spatula to scrape down the sides if needed. Let the batter rest for at least one hour at room temperature, or refrigerate overnight (if refrigerated, bring to room temperature and whisk again before using).
02 - Heat a non-stick frying pan over medium-low heat. Lightly brush with melted butter or oil. Pour approximately ¼ cup of batter into the pan, tilting to coat the bottom evenly. Cook for about 2 minutes until lightly golden, then flip and cook for 30 seconds more. Transfer to a large plate and repeat with remaining batter.
03 - Whip the cream in a large bowl until soft peaks form. Sift together the icing sugar and cocoa powder, then fold into the whipped cream until fully incorporated. Refrigerate until ready to use.
04 - Place the finely chopped chocolate in a heatproof bowl. Heat cream until hot but not boiling, then pour in a steady stream over the chocolate. Let stand for 2 minutes, then stir gently until smooth and glossy. Allow to cool slightly until thickened but still pourable.
05 - Spread a thin layer of chocolate cream on a cake board or serving plate. Place the first crepe on top and cover with a thin, even layer of chocolate cream, spreading to the edges. Add a second crepe, gently pressing down. Repeat layering crepes and cream, leaving the top crepe uncovered.
06 - Refrigerate the cake for at least one hour to firm up. Remove from the fridge and pour the ganache over the top, allowing it to drip down the sides. Return to the refrigerator until the ganache sets before serving.

# Notes:

01 - Use a small ice cream scoop or 2-tablespoon measure to ensure even distribution of chocolate cream between layers.
02 - For best results, ensure all crepes are similar in size by only coating the bottom of the pan with batter.

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