DIY Recipe: The Best Chocolate layered Crepes Cake

Chocolate layered Crepes Cake.

You can make Chocolate layered Crepes Cake using 16 ingredients and 13 steps. Here is how you cook it.

Ingredients of Chocolate layered Crepes Cake

1. It’s of cold unsalted butter, cut into pieces, plus melted for pan.
2. Prepare of all-purpose flour.
3. It’s of sugar.
4. You need of salt.
5. It’s of milk kept at room temperature.
6. You need of large eggs at room temperature.
7. Prepare of pure vanilla extract.
8. It’s of chocolate chips.
9. Prepare of Filling.
10. You need of unsalted butter at room temperature.
11. You need of nutella.
12. You need of Glaze.
13. Prepare of heavy cream.
14. You need of light honey.
15. Prepare of sea salt.
16. You need of bittersweet chocolate chips.

Chocolate layered Crepes Cake instructions

1. In a medium heat-proof bowl add ¼ cup water and the butter. Microwave in 30 second increase temperature until the butter is melted. Stir in chocolate until completely melted. Let cool..
2. Meanwhile, whisk sugar, salt, eggs, and vanilla in a large bowl..
3. Gradually whisk in the flour until smooth. Whisk in one cup of the milk until smooth..
4. Whisk in the rest of the milk. Whisk in the butter, water, chocolate mixture. Refrigerate at least 2 hours or up to overnight..
5. When you’re ready to cook the crepe, lightly butter an 8-inch or 9-inch frying pan.Heat over medium heat until just starting to smoke. Remove pan from heat and pour 2-4 tablespoons batter into pan (depending on size of pan), swirling to cover bottom..
6. Reduce heat to medium-low; return pan to heat.Cook, flipping once, until edges are golden and center is dry, about 30 seconds per side..
7. Slide crepe onto a plate. Repeat process with remaining batter, coating pan with butter as needed. Crepe can be refrigerated, covered, up to 1 or 2 hours but need to be completely cool before you can assemble the cake..
8. To make the filling, beat the butter for several minutes, until very fluffy. Add 1 cup Nutella and beat for another couple of minutes.Beat well..
9. To assemble, place one crepe on your cake platter. Spread with about 3 tablespoons filling..
10. Top with another crepe. Continue layering with hazelnut filling and crepe using about all 20-30 crepe and ending with a crepe on top..
11. Refrigerate until firm, about 15 minutes. Meanwhile, make the glaze. In the medium heat-proof bowl, melt cream, salt, honey and chocolate chips in 30 second..
12. Let cool until still warm, but not hot. Spoon ½ cup glaze on top of the cake, spreading to edges. Spread remaining glaze around sides of cake, coating completely..
13. Refrigerate until glaze is firm and set. Slice it while still firm, but serve at room temperature..

recipe by Nazia Mazar Sayed @cookpad