This crepe cake is made with whole wheat flour to keep it lighter. This impressive dessert is A LOT easier than you might think!
Crepe Cake with Chocolate Ganache
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 12 People
For the Crepes:
- 2 Cups Whole wheat pastry flour 8oz
- 2 Cups BAILEYS Coffee Creamer Original Irish Cream Flavour
- 1 Cup Strong brewed coffee
- 4 tsp Olive oil
- 4 Eggs
For the Ganache:
- 1 Cup + 2 Tbsp Heavy whipping cream
- 3/4 Cup BAILEYS Coffee Creamer Original Irish Cream Flavour
- 3 Tbsp Light corn syrup
- 18 Oz Semi-sweet chocolate roughly chopped
- Coffee beans for garnish (optional)
- Place all the crepe ingredients in ablender and blend until smooth and combined. Place the crepe batter into the refrigerator for at least an hour.
- In a medium pot, combine the whipping cream, 3/4 cup BAILEYS Coffee Creamer and light corn syrup over medium heat. Bring the mixture to just boiling and remove from heat.
- Add in the chopped chocolate and let stand for 30 seconds. Then, whisk the chocolate until totally smooth and melted.
- Pour the ganache into a large bowl and refrigerate until solid throughout, about 3 hours.
- After the batter has chilled for one hour, spray acrepe pan (or small pan) with cooking spray and heat on medium heat.
- Using a scant 1/4 cup scoop the batter into the pan and tilt with a circular motion so that the batter coats the pan evenly.
- Cook the crepe until the edges begin to go golden brown and lift away from the sides of the pan. Use a thin spatula to lift the side of the crepe of the pan, and then quickly flip the crepe with your fingers and cook for an additional 30 seconds. Place the cooked crepe onto a plate and repeat until all the batter is gone, stacking the crepes on the plate. Place the cooked crepes into the refrigerator to cool until the ganache is ready.
- Once the ganache is solid throughout, beat it with an electric hand mixer until it turns lighter in color and is soft and fluffy.
- Place one crepe down onto a plate. Drop a heaping Tbsp of whipped ganache on top and spread out very thinly to cover the whole crepe (anoffset spatula will help you out A LOT here!) Add another crepe on top and repeat until you get to the last crepe **
- Add another 2 Tbsp of ganache onto the top of the cake and smooth out. Then spread some of the whipped ganache over the sides of the cake until you can no longer see the edges of the crepe, and it is smooth and even.
- Place the cake back into the refrigerator until the ganache is set, about 30 minutes.
- While the cake sets, place the remaining ganache back into the microwave for 10-20 seconds until it is just melted, you don’t want it too hot. Pour it into a liquid measuring cup and let it stand and come to room temperature until the first layer of ganache sets.
- One the first layer is set, place the cake on a cooling rack set over top of a parchment lined baking sheet. Pour the ganache over (if you make the whole batch of ganache, start by pouring only half) the cake, letting it drip down the sides.
- Smooth the ganache out over the whole cake. Garnish with coffee beans if desired and place back into the refrigerator until ready to serve! ***
* I made the full batch and had a fair bit of ganache last over, so you can EASILY get away with about 3/4 of the recipe. However, if you are new to ganache it could be a good idea to make it all so you have extra to spread over the cake. Ganache does refrigerate VERY well for a VERY long time and is nice to have to heat up and pour over all the things 🙂**If some of the crepes are a lot bigger than the others, just pull a little bit of the sides off. It’s ok if they aren’t totally perfect, as you are going to cover all the sides with chocolate.*** Cake can be covered and made a day ahead if desired.