Perfectly caramelized layers of crepes make for one of the prettiest and tastiest cakes you will ever dig into. Doused in a thick chocolate ganache, of course.
Today’s cake is brought to you by pure intrigue and curiosity.
I don’t know about you, but until about a week ago I’d never heard of crepe cake or anything even close to it. I actually discovered it by browsing Youtube and stopping my scroll just long enough to be drawn in by those incredible layers. The tiny thumbnail definitely did it’s job and lead me to a video I just couldn’t get out of my head. I happened to watch it right before going to bed and had a hard time falling asleep in anticipation of what I was going to attempt to make the next day.
As soon as I woke from my sweet dreams, I jumped out of bed and got to work. Not even bothering to put on appropriate clothes or get ready. The excitement was real.
Turns out, the result was so much more than I could have ever imagined or hoped for. This will change your culinary world. Get ready!
It all starts by preparing a simple batter. Crepe batter is similar to pancake batter, except the consistency is slightly thinner. You’ll pour 1/2 cup of batter into a greased cake pan, place it under the broiler in your oven and let it do its magic. The first layer will be perfectly cooked and caramelizes into something truly amazing. That whole process takes less than a minute and is repeated several times. The result will be a beautiful cake with an insanely delicious aroma.
Once cooled comes my favorite part in the whole cake-making process. Pouring and completely covering the cake in a luscious chocolate ganache. There’s just something so satisfying about the process that will never ever get old. After a couple more minutes of waiting time follows the grand reveal. The unveiling of the gorgeous layers. You’ll feel so accomplished and proud. As you should.
I am confident the taste-test won’t disappoint either. As a matter of fact, the cake will disappear faster than you can say Crepe Layer Cake.
Do yourself a favor and make this ASAP. It’s what weekends are made out of. Enjoy!
- 4 whole large eggs
- 1 tablespoon pure vanilla bean paste
- 3/4 cup granulated sugar
- 1/4 cup milk
- 3/4 cup unsalted butter, (melted or browned)
- 1/2 cup cake flour
- 4 oz. bittersweet chocolate, chopped
- pinch of salt
- 1/2 cup heavy cream
- Set your oven to broil and grease a 9-inch baking pan really well.
- 1. Crack your eggs into the bowl of your stand mixer. Add sugar, vanilla bean paste, and milk. Whisk thoroughly until all ingredients are very well combined.
- Next, fill a saucepan with water and bring to a simmer. Place the bowl with the egg mixture over the simmering water (making sure the water doesn't actually touch the bowl) and stirring frequently, heat until mixture reaches 120 degrees F, about 5-6 minutes.
- Attach the bowl to the stand mixer and using the whisk attachment, beat for 10-15 minutes. Halfway through the mixing process, slowly add melted or brown butter and stir to incorporate. Mixture should be light and fluffy and have tripled in size.
- 2. Next, sift in the cake flour and stir gently (using a rubber spatula) until incorporated.
- 3. Pour half a cup of batter into the prepared cake pan and swirl the pan until the batter completely covers the bottom of the cake pan. Place cake pan on a baking sheet and place in the oven. Broil for 60-90 seconds or until cake layer is nicely browned and caramelized. Repeat with remaining batter. Once cake is completed, invert onto a cooling rack and let cool for 30 minutes.
- 4. Meanwhile, prepare the chocolate ganache. place chopped chocolate in a glass bowl. Add salt to the bowl. Heat heavy cream in a small saucepan until hot. Pour over the chocolate and let stand for 10 minutes before stirring. Once the ten minutes have elapsed, whisk mixture until chocolate glaze is fully combined. Pour over the cake and let sit until set (about 1 hour or 30 minutes in the fridge) before cutting.