Chocolate Crepe Cake with Chocolate Banana Cream

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 inten...



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 1: Put together eggs + milk + water and whisk by hand. Ensure that the eggs are broken. Whisk until smooth.
Step 2: Add in melted butter + vanilla extract + sugar. Whisk until well-combined.
Step 3: Sift flour and cocoa powder into the mixture bit by bit. Ensure that both the dry ingredients have been incorporated fully before adding more or else your mixture will start to have clumps. If it hasn't reach the consistency, or looks a bit too watery, you can always add more flour and cocoa powder into the mixture.
Step 4: Keep mixing the mixture by hand until there are no visible clumps. (Note: Step 3 & 4 may take quite some time)
Step 5: Leave it to set for at least 10 min and start heating up the pan in low medium heat.
Step 6: Grease the pan by dabbing it with some olive oil on kitchen towels.
Step 7: Pour 1 scoop of the mixture in (I poured 2 scoops so it became thick). Do not use your ladder to even out the crepe. Instead, move your pan to get into your desired circular shape and size. Wait for the crepe to turn glossy dark brown then flip it over and cook for another 30s.
Step 8: Stack them up one by one and after finishing this, place them into the fridge to cool them down before applying the cream.





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

x

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@jacquelynedna