Chocolate crepe cake with cherry

Ingredients

Crepes

220 grams (7.75 ounces) flour
50 grams (1.75 ounces) cocoa powder
50 grams (1.75 ounces) sugar
1 gram (0.04 ounces) salt
4 grams (0.14 ounces) baking soda
280 grams (9.9 ounces/1.18 cups) water
280 grams (9.9 ounces/1.18 cups) milk
40 grams (1.41 ounces/2.7 tablespoons) vegetable oil
200 grams (7.05 ounces/4 large) eggs
100 grams (3.5 ounces/0.42 cups) boiling water

Cherry Filling

300 grams (10.6 ounces/2.1 cups) frozen pitted cherries
50 grams (1.75 ounces/2.5 tablespoons) sugar
10 grams (0.35 ounces/0.7 tablespoon) glucose syrup
4 grams (0.14 ounces/0.28 tablespoon) pectin NH
5 grams (0.18 ounces/1 teaspoon) lemon juice

Mousse

250 grams (8.82 ounces/1 cup) mascarpone
125 grams (4.41 ounces/0.52 cups) milk
125 grams (4.41 ounces/0.52 cups) whipping cream
55 grams (1.94 ounces/3 large) egg yolks
65 grams (2.29 ounces/0.33 cups) sugar
4.5 grams (0.16 ounces/0.15 tablespoons) gelatin
26 grams (0.92 ounces/1.76 tablespoons) water for the gelatin

Chocolate Ganache

200 grams (7.05 ounces) dark chocolate
200 grams (7.05 ounces/0.83 cups) whipping cream

Equipment

Whisk:
Use a good-quality, sturdy whisk to mix your batter and ensure a smooth, lump-free consistency. A balloon whisk works best for this task.
Non-stick frying pan (17cm/6.70 inch):
A reliable non-stick pan is crucial for creating perfect crepes that flip and cook evenly without sticking.
Mixing Bowls:
You’ll need a few mixing bowls of various sizes for combining different ingredients. Choose bowls with non-slip bases or use a damp cloth underneath to keep them steady while mixing.
Acetate Film and 18cm (7.09 inch) Ring:
An acetate film ensures easy removal from the ring mold while maintaining perfect edges for your cake.
Spatula:
Essential for spreading layers of ganache and mousse smoothly and evenly.
Electric Mixer:
An electric mixer with a whisk attachment will whip your mascarpone and cream to the perfect consistency.

Instructions

Step 1

**Step 1: Prepare the Crepe Batter**

Step 2

In a deep bowl, mix **220 grams (7.75 ounces)** of flour, **50 grams (1.75 ounces)** of cocoa, **50 grams (1.75 ounces)** of sugar, **1 gram (0.04 ounces)** of salt, and **4 grams (0.14 ounces)** of baking soda. Sift them together. Sifting helps to remove lumps and evenly combine the dry ingredients.

Step 3

In another bowl, combine **280 grams (9.9 ounces/1.18 cups)** of milk and **280 grams (9.9 ounces/1.18 cups)** of water. Gradually pour this mixture into the flour mixture, stirring with a whisk until smooth.

Step 4

Add **40 grams (1.41 ounces/2.7 tablespoons)** of vegetable oil and **200 grams (7.05 ounces/4 large)** of eggs. Continue stirring until the batter is uniform. Refrigerate the batter under a lid for 1 hour.Chilling the batter allows the gluten to relax, resulting in tender crepes.

Step 5

Just before frying, pour **100 grams (3.5 ounces/0.42 cups)** of boiling water into the batter and mix well.Adding boiling water right before cooking helps to achieve thin and delicate crepes.

Step 6

**Step 2: Cook the Crepes**

Step 7

Preheat a frying pan with a diameter of 17 cm (6.70 inches).

Step 8

Ladle the batter into the preheated pan, swirling to create thin, even crepes. Cook until edges are lightly browned. Align the first 8 crepes using a 16 cm (6.30 inches) ring; these will be used for the cake assembly. Save the trimmings for decoration. Using a ring to align the edges gives a uniform look to the cake.

Step 9

Cool the crepes completely before assembling the cake. Keep them in the fridge under plastic wrap until needed.Cooling ensures the filling won't melt and the cake remains stable.

Step 10

**Step 3: Prepare the Cherry Filling**

Step 11

Mix **10 grams (0.35 ounces)** of sugar with **4 grams (0.14 ounces)** of pectin NH.

Step 12

In a saucepan, mix the remaining **40 grams (1.4 ounces)** of sugar, **10 grams (0.35 ounces)** of glucose syrup, and **300 grams (10.6 ounces/2.1 cups)** of thawed cherries. Heat the mixture to **40°C (104°F)**.

Step 13

Pour the sugar-pectin mixture into the cherries, stirring constantly. Bring to a boil and cook for 20-30 seconds. Remove from heat, stir in **5 grams (0.18 ounces)** of lemon juice, and cool completely.This quick boil helps to activate the pectin and thicken the filling.

Step 14

**Step 4: Prepare the Mousse**

Step 15

Soak **4.5 grams (0.16 ounces/0.15 tablespoons)** of gelatin in **26 grams (0.92 ounces/1.76 tablespoons)** of cold water.

Step 16

Bring **250 grams (8.82 ounces/1 cup)** of mascarpone to room temperature.

Step 17

In a bowl, grind **55 grams (1.94 ounces)** of egg yolks with **65 grams (2.29 ounces)** of sugar until a pasty consistency is achieved.

Step 18

In a saucepan, bring **125 grams (4.41 ounces/0.52 cups)** of milk and **125 grams (4.41 ounces/0.52 cups)** of whipping cream to a boil over medium heat.

Step 19

Slowly pour the hot milk mixture into the yolk mixture, stirring constantly. Return to the saucepan and cook over medium heat until **82°C (180°F)**, stirring continuously. Remove from heat and dissolve the soaked gelatin, if necessary. Strain through a sieve into a mixing bowl, cover with cling film, and cool to room temperature.Straining ensures a smooth mousse without any lumps.

Step 20

Once cooled, whip the mixture at medium speed, gradually adding the mascarpone. Refrigerate for 6-8 hours under cling film.

Step 21

Before assembly, stir the mousse with a spatula. The finished cold mousse should weigh about **550 grams (19.4 ounces)**.

Step 22

**Step 5: Prepare the Chocolate Ganache**

Step 23

Optionally, melt **200 grams (7.05 ounces)** of dark chocolate in the microwave.

Step 24

In a saucepan, bring **200 grams (7.05 ounces/0.83 cups)** of whipping cream to the first signs of boiling.

Step 25

Pour the hot cream over the prepared chocolate, set aside for 1-2 minutes, then mix until smooth and homogeneous.Letting the cream sit on the chocolate helps to melt it uniformly, making it easier to mix.

Step 26

**Step 6: Assemble the Cake**

Step 27

Line an 18 cm (7.09 inches) ring with acetate and tighten it along the bottom with foil.

Step 28

Use 5 crepes to form the cake's sides, slightly overlapping them along the ring's edge. Place one crepe on the bottom.

Step 29

Layer 8 aligned crepes at the bottom of the ring, spreading a thin layer of ganache between each.

Step 30

Spread a small amount of cream and cherry filling on the remaining crepes, roll them into tubes, and assemble the cake in a desired shape (such as a spiral or roses).

Step 31

If desired, coat the cake with ganache. Fold the edges of the crepes over the top to seal. Cover with plastic wrap in contact with the cake and refrigerate for 6-8 hours to stabilize.

Step 32

Decorate the cake as desired before serving.

Servings

So, you’ve crafted this show-stopping chocolate cherry crepe cake and now face the delightful task of presenting it. **Here’s how to make your cake the centerpiece of the dessert table:**

Pair each luscious slice with a scoop of vanilla ice cream or a dollop of freshly whipped cream for extra indulgence. If you're feeling fancy, drizzle a bit of melted dark chocolate or a vibrant cherry sauce over each piece for an eye-catching finish.

**Pro Tip:** 🍒 Add a handful of fresh cherries, lightly dusted with powdered sugar, around the cake for a fresh, tangy contrast to the rich flavors inside. This touch not only adds pop of color but also enhances the overall taste experience.

For an added touch of elegance, serve your cake on a stylish cake stand. Accompany it with glasses of lightly sparkling wine or a cup of strong, aromatic coffee to balance the sweetness. Trust us, these little details will make your cake unforgettable.

Variations

**Gluten-Free Variation:** 🌾 Replace the standard flour with 220g of gluten-free flour. Make sure it’s a blend that swaps 1:1 with all-purpose flour, and your guests won’t even miss the gluten.

**Vegan Variation:** 🌱 - Substitute eggs with a mix of 200g of blended silken tofu or 2 tablespoons of flaxseed meal mixed with 6 tablespoons of water. - Swap milk for almond or oat milk, and use dairy-free mascarpone or a whipped cashew cream for the mousse. - Ensure your dark chocolate and gelatin are vegan-friendly, using agar-agar in place of gelatin.

By making these tweaks, you get to enjoy all the goodness of this extravagant cake without any gluten or animal products. 🥳

Faq

Why do my crepes keep sticking to the pan?
Ensure your pan is well pre-heated and lightly oiled before pouring each batch of batter. An even heat and non-stick surface are crucial.
How do I store leftover crepe cake?
Keep it refrigerated in an airtight container for up to 3 days. Cover the surface tightly with plastic wrap to maintain its moisture and flavor.
Can I use fresh cherries instead of frozen?
Absolutely! Just seed and pit them before cooking; it might slightly alter the final texture but will be just as delicious.
Could I make the components of this cake in advance?
Yes, you can prepare the crepes and fillings up to 2 days in advance. Store them separately, and assemble the cake on the day you plan to serve it.
Why did my mousse turn out too runny?
Be sure that you're cooking the mixture to 180F (82C) and have properly incorporated the gelatin. Cooling it for the recommended time is also key.
Can I add flavors to the ganache?
Yes, feel free to infuse your ganache with flavors like coffee, orange zest, or even a splash of your favorite liqueur for a unique twist.