Chocolate Crepe Cake

中文：巧克力千层蛋糕

I have been making several crepe cakes.  The most popular and tastiest one in my option is chocolate crepe cake.

The slight bitterness from dark chocolate adds more flavor and richness to the cake.  I am not a big fan of whipped cream.  Normally I have to get rid of the whipped cream icing when I eat cakes.  Whenever I order a sundae, I skip the whipped cream topping too.  But I enjoy every single bit this chocolate crepe cake.  Yes, it is that good! O(∩_∩)O~

Ingredients:

1 cup all purpose flour
1 tablespoon coco powder
1 teaspoon instant coffee
1 cup whole milk
1 large egg
2 teaspoons melted butter
1/2 teaspoon vanilla exact  (optional)
1/4 teaspoon salt
fresh strawberries for garnish
1 to 2 tablespoons coco powder for garish

Whipped cream filling:

1 1/2 to 2 cups of heavy cream
1/2 to 2/3 cups sugar
1/4 to 1/3 cup dark chocolate
1 to 2 tablespoons coco powder

Directions：

In a large glass cup or bowl, add flour, salt and coco powder.  And then add egg, melted butter, vanilla extract and milk.  Blend with a hand blender until the batter is smooth.  If you don’t have a hand blender, a regular blender will work just fine.

Heat one or two mini cast iron skillets over medium low heat.

My skillets measure 6.5 in diameter on the bottom.  I think it is the perfect size for a small crepe cake.

Spray them with a little bit vegetable oil and then wipe with paper towel.

Add 1 to 2 teaspoons batter.  With a crepe spreader, spread it quickly and evenly.

I use two skillets so that I can cut the preparation time in half.  And the crepes size will be uniform.

I make 28 crepes which means the crepe cake has 28 layers O(∩_∩)O~

Allow the crepes cool down to room temperature.

Meanwhile, I prepare whipped cream filling.

Add chocolate to a heat proof bowl.  Microwave on high for 25 to 45 seconds or until chocolate starts to melt.  Stir in instant coffee.  Allow it to cool down a little bit.

With a hand mixer, beat the heavy cream in a medium bowl just until it begins to hold it shape.  Gradually add the sugar in between.

Fold in chocolate with a spatula.

Refrigerate for at least 2 hours.

Place one crepe in the center of a cake stand.  Add about 2 tablespoons whipped cream.  Spread it out evenly with an icing spatula. 

Repeat the process until all the crepes are done.

Sprinkle the top with coco powder.  Top with strawberries.

Refrigerate for at least 3 to 4 hours before serving.

Time to enjoy!

Although the crepes and whipped cream are in the same color, you can still see the layers. O(∩_∩)O~

Want to take a bite? O(∩_∩)O~

Matcha Crepe Cake

中文：抹茶千层蛋糕

The very first time I tried crepe cake was in Toronto’s st Lawrence market.  I tried so many delicious things all at the same time that I forgot how the cake taste like.  After I came back, I begin to make my own version of crepe cake.  It is not hard or intimidating at all, but you surely need to be very patient with it.  

With two mini cast iron skillet and a custom made crepe spread from my husband, I present you, tad dah, a matcha crepe cake! O(∩_∩)O~

Ingredients:

1 cup all purpose flour
1 tablespoon matcha powder(or adjust the amount according to your own preference)
1 cup whole milk
1 large egg
2 teaspoons melted butter
1/2 teaspoon vanilla exact  (optional)
1/4 teaspoon salt
fresh strawberries for garnish
1 to 2 tablespoons matcha powder for garish

Whipped cream filling:

1 1/2 to 2 cups of heavy cream
1/2 to 2/3 cups sugar
1 teaspoon gelatin powder
2 to 3 tablespoons water

Directions：

In a large glass cup or bowl, add flour, salt and matcha powder.

Add egg, melted butter, vanilla extract and milk.  Blend with a hand blender until the batter is smooth.  If you don’t have a hand blender, a regular blender will work just fine.

Heat one or two mini cast iron skillet over medium low heat, spray them with a little bit vegetable oil and then wipe with paper towel.

My skillets measure 6.5 in diameter.  I think it is the perfect size for a small crepe cake.

Add 1 to 2 teaspoons batter.  With a crepe spreader, spread it quickly and evenly.

I use two skillets so that I can cut the preparation time in half.  And the crepes size will be uniform.

See how beautiful they are?  That is the reason I love cast iron pans!

I make 29 crepes which means the crepe cake has 29 layers O(∩_∩)O~

Allow the crepes cool down to room temperature.

Meanwhile, I prepare whipped cream filling.

Sprinkle the gelatin powder over water in a bowl.  Let it sit for a couple minutes and then microwave it for 20 to 30 seconds or until it completely melts.  Cool until it is no longer too hot to touch. 

With a hand mixer, beat the heavy cream in a medium bowl just until it begins to hold it shape.  Gradually add the sugar in between.

Add the gelatin solution to the whipped cream.  Whisk or fold until well combined.  Refrigerate for at least 2 hours.

Place one crepe in the center of a cake stand.  Add about 2 tablespoons whipped cream.  Spread it out evenly with an icing spatula.  You can add dice strawberries with whipped cream if you like.

Repeat the process until all the crepes are done

Sprinkle the top with matcha powder.  Top with sliced strawberries.

Refrigerate for at least 3 to 4 hours before serving.

Matcha and strawberries make a great pair, not only in colors but also in flavors too! O(∩_∩)O~

 Time to enjoy!