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Chocolate Crêpe Cake with Custard
A chocolate crêpe cake with custard is a delicious and sophisticated dessert, perfect for a Sunday breakfast, a cozy gathering with close friends, or even for carnival celebrations. This crêpe cake is especially loved by children, while the custard and bananas add a unique touch.
Making a chocolate crêpe cake with custard is quite simple, and the result will surely delight your family and friends.
Yield: 8 servings.
Preparation time: 90 minutes + 8 hours to set.
Calories: 190 kcal per 100 g.
Ingredients
For dough:
- flour – 150 g;
- cocoa – 2 tbsp;
- sugar – 2 tbsp;
- vegetable oil – 50 g;
- milk – 350 g;
- egg– 3 pcs;
- salt – a pinch.
For cream:
- eggs – 2 pieces;
- sugar – 110 g;
- corn starch – 20 g;
- milk – 375 ml;
- butter – 50 g.
Additionally:
- bananas – 3 pcs. + 1 for decoration.
Cooking
1. First, prepare the chocolate crêpes. Gather all the ingredients from the list.
2. Sift and mix the dry ingredients: flour and cocoa powder.
3. This process aerates the flour and breaks up any lumps in the cocoa.
4. In a separate bowl, mix the eggs, salt, and sugar until smooth.
5. Add half of the milk (it should be warm) and gradually mix in the flour in two steps. When combined with a small amount of liquid, the dry ingredients mix more evenly, preventing lumps. Finally, add the remaining milk and vegetable oil.
6. The chocolate crêpe batter is ready.
7. Cook the crêpes over slightly lower than medium heat for about two minutes until nearly done.
8. Flip and cook for a few seconds on the other side.
9. The crêpes are ready. You should get about 14 pieces.
10. Now, prepare the custard by gathering all the ingredients from the list.
11. In a bowl, mix the eggs with sugar and salt, then add the cornstarch.
12. Heat the milk until hot, then slowly pour it into the egg mixture while stirring continuously.
13. Transfer the mixture to a saucepan and cook over medium heat, stirring constantly with a whisk. The custard will thicken quickly. Remove from heat and allow it to cool to room temperature. For a creamier texture, add about 50 g of softened butter and mix until smooth.
14. Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
15. Now, the crêpes and custard are ready for assembling the cake. Take three bananas.
16. Slice the bananas into medium-sized pieces.
17. Line a round springform pan or a deep dish with plastic wrap.
18. Arrange the crêpes in the pan, placing them so that one half is inside while the other half extends over the edges. Place an extra crêpe at the bottom to fully cover it.
19. Spread custard over the bottom and sides of the pan. The base is now ready. Take one crêpe, spread it with custard, add a layer of sliced bananas, and roll it into a log. Repeat with the remaining crêpes.
20. Place the prepared crêpe rolls into the pan, spreading custard between layers to form a second tier.
21. Cover the top with custard and fold the overhanging crêpes inward to seal the cake. The chocolate crêpe cake with custard is ready. Cover with plastic wrap, place a plate on top, and refrigerate for 6–8 hours.
22. Once set, remove the cake from the fridge, transfer it onto a serving plate, and decorate as desired.
Brew some tea and invite everyone to the table. This crêpe cake looks stunning in a cross-section!
This cake pairs wonderfully with cherries. Enjoy the process, experiment, and treat your loved ones!
Bon appetit!
