Mocha Chocolate Crepe Cake
At The Corner of Happy And Harried
At The Corner of Happy And Harried
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Ingredients

  • 30 mins Cook time
  • 45 mins Total time
  • 15 mins Layers of delicate crepes held together with a luscious chocolate filling and topped with mocha whipped cream and berries is the perfect Valentine
  • whipped cream
  • Mix
  • pack
  • milk
  • coffee powder
  • 1 tsp Vanilla extract - ½ tsp Powdered sugar - 4 tbsp Heavy cream - 1 cup For vanilla crepes, Milk - 1½ cups, lukewarm Eggs - 4, large Vanilla extract - 1 tsp Butter - 4 tbsp, melted All-purpose flour - 1 cup, sifted Sugar - 2 tbsp Salt - a pinch Fresh strawberries - 5-6, halved How to: Chocolate Filling: Prepare the Royal Delights French Chocolate Silk Dessert Mix as per package instructions. Remove to a bowl, cover and keep refrigerated until ready to assemble the cake. Mocha Whipped Cream: Chill the mixing bowl and whisk for at least half an hour for best results. The heavy cream should also be cold. Take cocoa powder, coffee powder, sugar, vanilla and heavy cream in a cold mixing bowl. Using an electric beater, whisk on low-speed to dissolve the powders in the heavy cream. Increase the speed and beat on high-speed until stiff peaks are formed. Keep covered in the refrigerator until ready to use. Vanilla Crepes: Add milk, eggs, vanilla, butter, flour, sugar and salt in a blender and process until smooth. Refrigerate batter for at least half an hour. The batter can also be made a day in advance. Heat an 8" crepe pan on medium heat. Using a wad of paper towel, lightly grease the pan with some melted butter. Pour 3 tbsp worth batter in the pan and quickly swirl to cover the bottom of the pan. Cook for a couple of minutes or till you can see bubbles on the surface and the edges turning golden. Carefully flip with a spatula and cook for a few seconds on the other side. Keep the cooked crepes on a tray or parchment lined baking sheet to cool completely before stacking. Crepe Cake Assembly: Place a pat of the chocolate filling on a serving plate or cake stand. Place a crepe on it, then spread a thin layer of chocolate filling on top. Repeat till all crepes are used. Generously frost the top with mocha whipped cream. If you like, you can frost the sides too, but I like to leave the sides plain to show the different layers. Decorate with fresh strawberries on top and chill the cake for ½ - 1 hour to firm up. This makes it easier to cut while serving. Store leftover cake covered in the refrigerator. Notes: 1. The chocolate filling, whipped cream and crepe batter can be made a day in advance. 2. The crepe recipe makes 20-22 eight-inch crepes. Yo can use larger pans, increase the amount of batter for each crepe to ¼ cup for 9" and 10" crepes.3. The crepe cake can also be made 1-2 days in advance. It firms up the layers and makes it easier to cut, making it the perfect make-ahead dessert! 3.5.3229

Instructions

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