Chocolate crêpe cake

Prep: 60 mins

If you like crêpes, this cake is a real showstopper.

For the crêpes

6 eggs

30g sugar

1 pinch salt

30g butter, melted

1L milk

500g flour

For the filling

230g unsalted butter, at room temperature

250g Nutella

20ml Baileys

For the glaze

360ml cream

30ml golden syrup

280g semisweet chocolate

Whisk sugar, eggs and salt in a large bowl. Add the butter, then gradually add the milk and flour, alternating between the two. Refrigerate for 1 hour.

Lightly butter a crêpe pan and pour about 1/3 cup of batter. Cook 1 minute on one side and 30 seconds on the other side. Set aside and let cool. Repeat until you have used up the batter.

Make the filling: beat the butter until pale and fluffy. Add the Nutella and Baileys and beat until fully incorporated.

To assemble, place one crêpe on your cake platter. Spread a layer of filling. Top with another crêpe. Continue layering with filling and crêpes, ending with a crêpe on top. Refrigerate until firm, about 30 minutes.

Meanwhile, make the glaze. In the small saucepan, melt cream, golden syrup and chocolate. Let cool slightly and spread over the cake, making sure to cover it completely. Refrigerate until glaze is set and serve.

Serves
20

Preparation Time
60 minutes

Main ingredients
Dairy, Chocolate, Eggs

Recipe Type
Cakes & Baking, Dessert, Entertaining, Kids Food

Special Info
Vegetarian

Level of Difficulty
Medium

Make the crêpes the day before to make sure they are completely cooled down before you build the cake.