Chocolate Mille Crepe Cake

Today is my son's birthday. Happy 14th Birthday my little big man, I want to give you bags and bags of hugs and kisses and wishes that all your dreams should come true. Wishing you a very Happy Birthday and a super year ahead. We love you ♡♡♡♡♡


Ingredients :

Milk 225g
Egg 130 g
Salt 1/4 tsp
Flour 45g
Coco powder 20g
Icing Sugar 28g
Butter ( melted) 30g

Cream
Heavy whipping cream 360g
Coco powder 50g


Method for crêpes batter:
1) Melt the butter in a microwave about 30 second

2) With a mixer on medium-low speed, beat together the eggs, milk, butter, sugar and salt. Slowly add in flour and coco powder. Sieve the batter into a container cover and rest for one hour.

3) Place a nonstick or seasoned 6-inch crêpe pan over medium heat and cover the surface with oil. Add 1 tablespoon batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute. (you need to peek constantly, do this with a rubber spatula) Then carefully lift an edge and flip the crêpe with your fingers. Cook on the other side for 5 seconds. Flip the crêpe onto a flat surface. Repeat until you have 23 perfect crêpes. Remember to stir the batter before use.



Chocolate Ganache


250g dark chocolate ( Chopped)
135g  Heavy whipping cream
20g butter

Poach dark chocolate till melted, slowly add in heated heavy whipping cream and butter , stir gently till well incorporated. Let cool.



Method for assembling cake:


1) Whip the heavy cream with coco powder till thick.

2) Lay 1 crêpe on a cake plate. Using an a rubber or icing spatula, cover with a layer of pastry cream and one slice crepe. Repeat until you've used all of the crêpes. Lay the best-looking crêpe on top.

3) Chill for 2 hours. Remove the cake from refrigerator and drizzle Chocolate Ganache over, then spread evenly.  Decorate with some fresh fruits.