The best thing about this Crepe Cake is that it is not very heavy and rich, unlike the traditional birthday cakes that are loaded with buttercream, and neither is it overwhelmingly sweet. I loaded it with berries hoping that it would give it a nice touch!!
Crepe Cake with Blackberry Schnapps Chocolate Mousse
Notes
Make the batter ahead of time and let it rest. This resting period allows the gluten in the flour to develop and bond to the milk and eggs, and this yields a more complex flavor.
You can make the crepes a day before and assemble the cake the next day and store the crepes in an air tight container.
I highly recommend freezing the cake tower at the end of every 10th layer or else the tower might slide and might fall apart.
If you wish use skewer / toothpicks / dowel rods to strengthen and reinforce the cake tower. I highly recommend this.
Ingredients
For the crepes
- 3 cups – Warm milk
- 6 tablespoon – Melted butter
- 2 cup – All-purpose flour
- ¾ teaspoon – Salt
- 3 tablespoon – Sugar
- 4 – Eggs
- 1/2 cup – Plain Club Soda
- 2 teaspoon – Vanilla
- 8 inch – Skillet
For the mousse
- 6 large – Egg yolks
- ½ cup + ¼ Cup – Sugar, divided
- 3 cups – Heavy cream
- 12 ounces (about 2 cups)– Bittersweet chocolate morsels, melted
- 3 tablespoons Blackberry Schnapps
Instructions
For the crepes
- Add all the ingredients into a blender (except soda) and pulse until all the ingredients are incorporated well.
- Pour batter over a sieve
- Stir in the soda, and mix(don’t over mix).
- Set the batter aside, in an air tight container, for 8 hours or overnight.
- Pour about 1/4 batter onto the cast iron skillet and swirl the batter around to create an even surface. Add a little more batter if needed to cover the holes. Small holes are okay to have!
- Cook for about 2 minutes on the first side and then about 30 seconds on other side.
For the mousse
- In a saucepan, whisk together egg yolks, ½ cup sugar, and 1 cup heavy cream and cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil).
- Remove from heat; whisk in melted chocolate and vanilla.
- Strain into a bowl to remove any residues and chill until cool.
- With an electric mixer, beat remaining heavy cream with remaining sugar until stiff peaks form.
- Add blackberry schnapps and whip for another 30 seconds
- Stir 1/3 of whipped cream into cooled custard mixture and then gently fold in the rest with a rubber spatula.
- Cover and allow the mousse to chill for at least 30 minutes before assembling the cake
Final assembly
- Place one crepe on the cake stand or serving plate.
- Spread about 1/4 cup mousse onto crepe. Top with 1 crepe. Continue layering crepes and mousse.
- After you reach the 10th layer let the crepe tower rest in the freezer for 10 minutes to make it firm. If you wish use skewers/toothpicks/dowel rods to strengthen and reinforce the cake tower.
- Continue the same process for the rest of the layers. I know the assembly of this cake times, but I highly recommend freezing the cake tower at the end of every 10th layer or else the tower might slide and might fall apart.
- Top crepe cake with remaining mouse and berries of your choice.
Recipe and Photo: LifeScoops / CC BY
