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2 cups heavy cream
2 cups powdered sugar
1/2 cup cocoa powder
2 1/4 cups superfine blanched almond flour
1/2 cup plus 2 tablespoons sweet rice flour
2 1/4 cups whole milk
6 large eggs
5 soft California prunes, roughly chopped
2 1/2 tablespoons sugar
2 tablespoons cocoa powder
2 tablespoons salted butter, melted and cooled, plus more for pan
1 1/2 teaspoons pure vanilla extract
3/4 teaspoon coarse kosher salt
Optional garnishes: toasted slivered almonds, chopped dark chocolate, cocoa powder
Place the heavy cream in the bowl of a stand mixer fitted with the whisk attachment. Whip the cream until stiff peaks form. Sift the powdered sugar and cocoa together and fold into the whipped cream until completely incorporated. It will seem like there are too much dry ingredients for the whipped keep folding and it will completely incorporate. The chocolate cream filling can be made up to two days in advance of assembling the cake and stored in the refrigerator until ready to use.
Prepare a cooling rack over a baking sheet or parchment paper next to your stovetop.
Combine all the crepe ingredients in a blender and blend for 30 seconds until completely smooth. Set aside for 5 minutes to rest.
Preheat a 10-inch non-stick skillet over medium-low heat until thoroughly heated through but not smoking hot. Use a silicone pastry brush or paper towel to lightly sweep across the pan with butter. Then holding the skillet off the heat in one hand, measure 1/3 cup of the crepe batter into the center of the pan with the other hand.
Working quickly, begin rotating the pan with your wrist to spread the batter around the entire surface of the skillet and a little bit up the sides to create the curled crepe edges. The batter will begin to set in the hot pan as you swirl, once you can no longer reposition any of the batter by rotating the pan, place the pan back onto the heat and cook for 1- 11/2 minutes until you see air pockets or bubbles forming and the edges of the crepe are slightly golden and lighter in color than the rest of it.
Gently, using a silicone spatula, loosen the delicate edges of the crepe by gently sliding the spatula under the crepe and loosening all the way around the pan in one continuous motion. If this is not easily done and the crepe begins to or scrunch allow the crepe to cook for a few more then try again. Once the spatula is under the crepe, flip the crepe like a pancake back into the pan and cook the other side for 1 minute. Remove the crepe to the cooling rack and repeat the process with the remaining batter. It may require a sacrificial crepe or two to get the hang of the pan rotation process, but if any crepes tear or have a hole it’s ok, they will be and you can cover their imperfections with chocolate cream. There is enough batter to make 16 crepes.
Place one crepe on a cake stand/plate and spread 2-3 tablespoons of the chocolate cream evenly across the top almost to the edge. Top with another crepe and an equal amount of the chocolate cream filling. Repeat this stacking and filling process until the layers have been stacked. Top the last crepe with the remaining chocolate cream to create a heaped mound on top. Level the icing with the back of a spoon using a swooping motion to create valleys and peaks in the chocolate cream on top of the cake. Refrigerate for at least 15 minutes before serving. Right before servings garnish with desired toppings like toasted slivered almonds, chopped dark chocolate, and cocoa powder.
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