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Whipped Ganache Crepe Cake

Course Dessert
Keyword Cake, Chocolate, Crepes
Servings 12 Servings

Ingredients

Ganache Frosting

  • 12 ounces semi-sweet or milk chocolate, roughly chopped
  • 2 cups heavy whipping cream

Crepes

  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 ½ cups milk
  • 1 cup water
  • 6 tablespoons unsalted butter, melted
  • 5 tablespoons granulated sugar
  • 2 teaspoons vanilla extract

Instructions

Prepare Ganache

  1. Place chocolate in a heat-safe bowl and set aside.
  2. Bring whipping cream to a boil over medium high heat. Pour directly over chocolate and let it sit undisturbed for 10 minutes. Gently whisk until completely smooth. Transfer ganache to the refrigerator until completely cool.

Prepare Crepes

  1. Combine all ingredients in the jar of a blender and blitz for 10 seconds, until thoroughly combined. Place batter in the refrigerator and chill for one hour.
  2. Heat a medium nonstick skillet (8 to 10 inches in diameter) over medium heat. Lightly coat the pan with butter. When the butter begins to bubble, pour about ¼ cup batter into the center of the pan and swirl it around to coat evenly. If the heat is too high, the batter will begin to scramble and holes will appear. Cook for approximately 30 seconds to 1 minute, when the edges look like they are beginning to turn back on themselves. Flip and cook until set, about 15 to 20 seconds. Remove from heat and repeat with remaining batter.
  3. Cool crepes to room temperature before proceeding.

Assemble Cake

  1. Once the ganache has cooled, remove from refrigerator.
  2. Using a whisk, whip the ganache until it just lightens slightly in color and just begins to hold its shape. Be careful not to overwhip, as that can result in a grainy texture.
  3. Begin with a single crepe placed on serving platter. Apply a thin layer of whipped ganache, followed by another crepe. Continue with remaining crepes and ganache. Decorate the top as desired.
  4. Refrigerate for a few hours before serving.

Recipe Notes

Batter can be kept in the refrigerator for up to 2 days. It may thicken, so add a few tablespoons of water to thin it out before cooking. Cooled crepes can be kept in a sealable plastic bag in either the refrigerator (for a few days) or freezer (up 2 months).