Prepare ganache: Warm 1 cup whipping cream, and pour evenly over 1 cup of chocolate chips. Cover and let sit for 5 minutes. Use a fork or a small whisk to quickly whisk the whipping cream with the melted chocolate.
Prepare whipped cream: Use an electric mixer to whip 3 – 4 cups whipping cream, gradually adding a cup of icing sugar.
Place whipped cream and ganache into the fridge.
Prepare crepe mix: Combine 1 cup flour, 1/4 teaspoon salt, and 1/2 cup sugar with 2 eggs. As you blend with a small whisk or a fork, gradually add 1 cup milk and 1/2 cup water. Add 2 tablespoons melted butter.
Flavour crepe mix: Split the crepe mix in 2. In the first, add approximately 1 teaspoon vanilla. In the second, add approximately 2 tablespoons cocoa.
The crepe mix should be runny. After heating a pan to low/medium heat and spraying it with some pam or oil, you might want to do a test to make sure that it can be spread easily into a thin crepe.
Once the mix is the right consistency, make approximately 10 of each flavour crepe. Put the crepes into the fridge to cool slightly.
Take the whipped cream and the ganache and place each into their own piping bag or ziploc bag (so that you can cut a corner out of the bags in order to turn them into piping bags).
Layer the crepes as follows:
- chocolate crepe
- chocolate ganache
- vanilla crepe
- whipped cream
You can finish the cake a number of different ways, including coating it in a chocolate or white chocolate ganache (made using the same recipe as above) or by sifting icing sugar over it, etc etc. In the one featured in the photo, I opted for icing sugar and added sugared cranberries.
Sugared cranberries: put 1 cup of sugar into 1 cup of water and boil until the sugar is completely dissolved. Toss a bag of cranberries in the sugar water and strain. Place 1 cup of sugar in a large tupperware. In batches, place the cranberries into the tupperware, close the tupperware, and toss until coated.
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