Delicious crepe cake layered with homemade chocolate pudding and white chocolate crumbs. It's topped with white chocolate shavings for that extra special touch.
Keyword cake, chocolate chip, crepe, pudding
Prep Time 1day
Cook Time 1hour
Total Time 1day1hour
Author Lyuba Brooke
2 1/2 to 3cupsof boiling water*
Consistency should be like melted ice cream!
1/3cupwhite granulated sugar
1 3/4cupswhole milk
1white chocolate barabout 4.4 oz
Chocolate pudding: In a medium sauce pot, whisk together sugar, cocoa, corn starch, salt and whole milk until all combined. Set over medium heat and add chopped baking chocolate. Stir slowly but constantly until mixture heats through and thickens. This could take 20-25 minutes. I recommend using a silicone covered whisk. Take off heat once the mixture is thick and stir in butter and vanilla. Cover the pot with a towel and let it cool to room literature on the counter. Transfer into a container with a lid and refrigerate for at least 4 hours or overnight.
Crepes: Preheat a non-stick pan on medium-high heat. Combine flour, eggs, milk, oil, salt, sugar and baking soda. Whisk all well. Slowly, start adding 1/2 cup of the hot water at a time to the batter. Whisking constantly until the batter reaches the consistency of melted ice cream. Pour about 1/2 ladle-full into the hot pan and swirl slowly. Crepes should still be thin so if you see that 1/2 ladle is too much, scoop less batter. (Size of the ladle varies.) For this cake, I spread batter around to about 8-inch round crepe. Cook for a few seconds on each side, until golden-brown. Repeat with all the batter. It would make about 20 crepes.
Cool crepes in the refrigerator for about 2 hours.
To assemble the cake: Spread a somewhat thin layer of chocolate pudding on each crepe as you stack them on top of each other. Using a cheese grater, grate some white chocolate on every to every other layer. To secure the layers and to keep the cake from sliding while it's chilling, use one of those long, wooden kebab sticks in the center of the cake. If you have a cake carrier, it would be good to use while the cake is in the fridge.
Refrigerate for a few hours or overnight to let the cake set. (Overnight would be the best result.)
To make large white chocolate curls, use white chocolate bar that is at room temperature. Don't refrigerate it. Use large grater and slowly slide the chocolate bar from top to bottom creating long curls. Use about 2 oz of white chocolate for the top. You can decorate the top right before serving.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.