Published: by Absolutely Recipes, in the recipes category.

Chocolate Crepe Cake Recipe.

Ingredients:

3/4 cup unsalted butter, cubed
8 ounces bittersweet chocolate, coarsely chopped
6 large eggs
2-1/2 cups whole milk
3 TSPs vanilla extract
1-1/2 cups all-purpose flour
1/3 cup sugar
1/8 TSP salt
WHITE CHOCOLATE BUTTERCREAM:

8 ounces white baking chocolate, chopped
1/2 cup heavy whipping cream
2-1/4 cups sugar
1 TSP cream of tartar
8 large egg whites
2 cups unsalted butter, softened
2 TSPs vanilla extract
SEMISWEET CHOCOLATE GANACHE:


6 ounces semisweet chocolate, chopped
3/4 cup heavy whipping cream
2-1/2 TSPs corn syrup
1/8 TSP salt

Recipe Instructions:

In a microwave, melt butter and chocolate; stir until smooth.
Set aside to cool.
In a large bowl, whisk the eggs, milk, vanilla and cooled chocolate mixture.
Combine the flour, sugar and salt; add to egg mixture and mix well.
Cover and refrigerate for 2 hours or overnight.
(Batter will appear curdled.
)
For buttercream, in a microwave, melt white chocolate with cream; stir until smooth.
Set aside to cool.
In a small bowl, combine sugar and cream of tartar.

Place egg whites in a double boiler or metal bowl over simmering water; stir in the sugar mixture.
Constantly whisk until mixture reaches 120-130 degrees (do not overheat).
Stirring gently, keep at 120-130 degrees for 2 minutes.
Immediately transfer to a mixing bowl.

With a whisk attachment, beat on high speed for 5 minutes.
Reduce speed and beat for 5 additional minutes or until cool and stiff.
Transfer to a large bowl.

In the same mixing bowl with the whisk attachment, beat butter and vanilla until light and fluffy.
Beat in cooled white chocolate mixture.
With a spatula, stir a fourth of the meringue into butter mixture until no white streaks remain.
Fold in remaining meringue.
Cover and refrigerate.

Heat a lightly greased 8" nonstick skillet over medium heat; pour 2 TBSPs crepe batter into center of skillet.
Lift and tilt pan to coat bottom evenly.
Cook until top appears dry, about 2 minutes; turn and cook 15-20 seconds longer.
Remove to a wire rack.
Repeat with remaining batter, greasing skillet as needed.

When cool, stack crepes with waxed paper or paper towels in between.

To assemble, place one crepe on a cake plate.
Spread with 3 TBSPs buttercream.
Repeat layers until 10 crepes are used.
Refrigerate for 15 minutes.
Repeat layering and chilling until 30 crepes are used, ending layers with a crepe.
(Save remaining crepes for another use.
) Refrigerate.

For ganache, place chocolate in a small bowl.
In a small saucepan, bring the cream, corn syrup and salt just to a boil.
Pour over chocolate; whisk until smooth.
Cool, stirring occasionally, until ganache reaches a spreading consistency.
Spread over top and sides of cake.
Refrigerate for 1 hour before serving.

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