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Pancake chocolate cake

Chocolate Crêpe Cake

Simple, fast, made from everyday ingredients, for the whole family! This chocolate crêpe cake is a delicious, no-bake dessert. Thin crêpes stand in for cake layers, and the filling is a chocolate pastry cream. It's perfect for a family tea or even a celebration — this cake always finds its place at the table.

katushafin

Recipe author

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Composition / ingredients

Servings:

Flour

150

Milk (1 cup / 250 ml)

Eggs

Cocoa powder

Vegetable oil

Baking powder

0.5

Sugar

Salt

0.5

Milk

300

Egg

Sugar

Flour

2.5

Chocolate

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 7 g

Fats 23 % 10 g

Carbohydrates 60 % 26 g

223 kcal

GI: 11 / 0 / 89

Cooking method

Step 1:

How do you make a chocolate crêpe cake? Start with the pastry cream. It doesn't take long, but it needs to cool before you spread it on the crêpes. Gather your ingredients. Use good-quality chocolate — the flavor of the cake depends on it. I used bittersweet; you could use milk chocolate. Any fat content of milk works.
Step 2:

How do you make the pastry cream? In a heavy-bottomed saucepan, whisk together the egg, flour, and sugar, then add the milk. Whisk well until smooth.
Step 3:

Set the saucepan over low heat and, whisking constantly, cook until it thickens — about two to three minutes. The key is to keep stirring so it doesn't scorch or turn into scrambled egg.
Step 4:

Take the cream off the heat and immediately stir in the chocolate, broken into small pieces. It will melt quickly in the hot cream.
Step 5:

Press a piece of plastic wrap directly onto the surface of the cream so a skin doesn't form. Leave it to cool.
Step 6:

Next, make the chocolate crêpes. Gather your ingredients. Sift the flour first — this not only removes any bits but aerates it, making the crêpes lighter.
Step 7:

How do you make the crêpes? In a deep bowl, whisk together the milk and eggs. There's no need to beat hard — just whisk until smooth. It's easier if the milk and eggs are at room temperature.
Step 8:

In another bowl, mix all the dry ingredients: flour, cocoa, salt, sugar, and baking powder. Stir them together well.
Step 9:

Pour the wet ingredients into the dry and stir. You want a smooth, lump-free batter. If it seems too thick, add a little more warm milk.
Step 10:

At the very end, stir the vegetable oil into the batter. This helps keep the crêpes from sticking to the pan.
Step 11:

Cook the crêpes in a hot skillet. Grease it before the first crêpe; after that you won't need to. Cook each crêpe until golden on both sides.
Step 12:

Cook all the batter this way. I used a 9-inch (22 cm) skillet and got 12 crêpes.
Step 13:

By now the cream has cooled and the crêpes are ready, so you can start assembling the cake. Stack the crêpes one on top of another, spreading each with cream. Each layer takes about two tablespoons of cream.
Step 14:

Finish stacking the whole cake. Smooth the cream that squeezes out over the sides. Refrigerate the finished cake for at least three hours so it soaks through, then serve. Enjoy!

Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
Be ready to use more or less flour than the recipe calls for. Go by the consistency of the batter rather than an exact amount. To avoid missteps, read up on flour and how it behaves!
Important! The wrong pan can ruin even the best recipe. For all the details on choosing the ideal pan for different dishes, read here.