Chocolate Lemon Crepe Cake

  

November 17, 2018

We love crepes and we love cake - this Chocolate Lemon Crepe Cake, made with layers of thin chocolate crepes, filled with creamy lemon filling, and topped with chocolate ganache. You will have a hard time resisting.
Watch this delicious recipe made on Studio 5

  • Yields: 8 Servings

Ingredients

6 tablespoons butter, divided

1 ½ cups whole milk

4 eggs

1 teaspoon vanilla

2 tablespoons granulated sugar

¼ teaspoon salt

1 ½ cups flour

2 tablespoons cocoa powder

Filling, see recipe below

1- 1 ⅓ cups shaved or chopped chocolate, or chips (6-oz)

½ cup heavy cream

Sprinkles, or cocoa powder or additional powdered sugar

Finely chopped nuts, optional garnish

Directions

Melt 2-tablespoons butter. Add to a blender bowl melted butter, milk, eggs, vanilla, sugar, and salt. Cover and pulse blender to mix. Add flour and cocoa powder; blend until smooth (scraping down sides of blender bowl as needed). Refrigerate at least 30-60 minutes.

Heat 9-inch crepe pan over medium to medium-high heat. Place pat of butter on crepe pan (or generously brush with butter). Pour approximately ¼-cup crepe batter in pan. Tilt and swirl pan to coat the bottom with batter. Cook until dry looking on top and browned on bottom (about 60 seconds); turn and cook opposite side until browned, about an additional 30-40 seconds. Remove crepe from pan and repeat with remaining batter. Cool crepes while preparing filling (see recipe below).

Place large piece of plastic wrap on a flat baking sheet. Place 1 crepe in center of plastic wrap; spread with approximately ⅓-½ cup filling; stack second crepe on top filling and repeat. Continue with remaining crepes and filling. Bring edges of plastic up over crepe stack to wrap. Freeze 4-24 hours or until frozen.

Place chocolate in bowl; heat cream in microwave until hot and steamy, don’t boil. Pour cream over chocolate, set aside while chocolate melts, stir until smooth.

Unwrap crepe stack; trim sides off to create a square crepe cake. Cut cake into 4 smaller squares. Place cake pieces on wire rack over a plate or baking sheet (to catch drips). Pour chocolate over squares allow it to run off edges. Chill until chocolate sets up.

Hold a piece of paper diagonally across each crepe cake square, sprinkle uncovered half with sifted powdered sugar, cocoa, sprinkles or chopped nuts. Place squares on serving plate to create a pinwheel. Garnish center of each square as desired. Refrigerate until ready to serve. To serve, cut each square in half.

Lemon Cream Filling

1 lemon
1 package (8 oz) cream cheese, room temperature
1 ⅓ cups powdered sugar
2 cups heavy whipping cream

Zest or finely grate the peel of one lemon; measure and set aside 2-teaspoons zest. Squeeze lemon and set aside 1-tablespoon juice.

Beat together cream cheese, lemon juice with powdered sugar until smooth creamy.

Beat whipping cream until peaks form. Stir about ½ cup whipping cream into cream cheese to lighten the mixture. Fold remaining whipped cream into cream cheese. Refrigerate until ready to use.

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