Chocolate Crepe Cake with Chocolate Banana Cream
January 10, 2015
My crepe is the exact opposite from the usual ones. Instead of thick layer of cream, mine was thick layer of crepe, of which was not intended at all. I overbeat my cream but there's no negative effect to the taste. The only downside is that it doesn't look good and the layers doesn't stay. It slides everywhere. It's okay, I'll do better next time!
*All ingredients has to be at room temperature except for butter.
Ingredients for the Crepe:
2/3 cup of melted Butter
13 Eggs
4 cups of Milk
1 cup of Water
1 tsp of Vanilla Extract
1/4 cup of Granulated Sugar
3 cups of all-purpose flour
1 cup of dark cocoa powder
Ingredients for Cream:
1/2 cup Granulated Sugar
3 slices of Bananas, mashed
2 cups of Whipping Cream
1 cup of Icing Sugar
250g of Philadelphia Chocolate Cream Cheese
1 tsp of Vanilla Extract
Step-by-step instructions for Crepe:
Step-by-step instructions for Chocolate Banana Cream:
Step 1: Pour in whipping cream + icing sugar and whisk on medium speed until stiff peak forms. If you go beyond it, it will turn super clumpy and there'll be lots of water mixture. That is over-mixing and it happened to me. 1 min + of mixing should be enough. Mix with care!
Step 2: Add in vanilla extract + cream cheese and whisk it in at low speed until it's well combined.
Step 3: Add the bananas in and fold it in with a spoon, until well-combined.
Tadaaaaa, and you're ready to assemble your cake!
Ensure that your crepe has been cooled fully before you cream it layer by layer. For faster cooling, place it into the freezer. After creaming, let it sit in the fridge for at least 12 hours to set the cream and the layers. It took me an hour just to finish cooking the neverending layers and layers and layers of crepe at 1am. Phew!
Behold the beauty of the layer cake!
Bon appetit!
Do tag me on Instagram (@jacquelynedna) when you create your own!
Hope you have enjoyed the process of creating these beautiful layers
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