December 1, 2011

WOW Factor !! Chocolate Crêpe Cake with Salted Caramel Frosting

Everyone who saw this piece of creation they went like " WOW" ... Heehee.... It is seriously a compliment. Well at least it gives me some encouragement to go on with my passion for baking and cooking. LOL... Guess what ? I got my first and second order when I posted the picture of this cake in my personal Facebook . Cheers !!
When Tracy (my best buddy ) was looking at me decorating the plate and all , she can't wait to taste this piece of lovely crêpe cake. The smell of Salted Caramel Frosting really makes her drool ... yummy ... Then I top it with chocolate ganache and pure cream ........WOW , this is a piece of lovely cake . I couldn't wait to taste it too. So we decided to eat " our portion " of the cake then continue with the photography session of this new creation of mine .

250g        Plain Flour
1tbs         Castor Sugar
3eggs , plus 3 egg yolks
600ml      Milk
40g          Unsalted Butter ( melted )
Pure Cream to serve

Chocolate Filling ( with a twist ) 
250g        Good Quality Dark Chocolate ( roughly chopped )
50g          Unsalted Butter ( chopped )
150ml      Milk
100ml      Thickened Cream
100ml      Water
1 1/2 tsp  Vanilla Extract  ( Original recipe calls for 100ml strong black coffee/ espresso )
1/4 cup    Castor Sugar    ( I use slightly lesser than 1/4 cup )

Salted Caramel Frosting ( get the recipe here )

For the Crêpe
  1. Mix flour, sugar, eggs, egg yolks, milk and unsalted butter into a blender or food processor until smooth . Then pour into a jug and let stand for 30 min. Just before cooking the crêpe , stir in 40g melted butter through the batter 
  2. Heat a 18cm non-stick pan or crêpe pan over medium-high heat. Brush the pan with extra melted butter . Add enough batter to coat the base of the pan , swirl to cover , tip out excess batter 
  3. Cook the crêpe for 45 sec then flip over to cook for another 30 seconds on the other side . Repeat with remaining batter to get 20 crêpe , stacking with baking paper in between. ( Crêpe can be made 2 days ahead , wrap in foil refrigerated ) 
For the Filling 
  1. Melt the chopped chocolate in a heat proof bowl over a pan of simmering water making sure that the bowl does not touch the boiling water 
  2. Stir in remaining ingredients for chocolate filling and whisk over a pan of simmering water until smooth and sugar dissolve 
  3. Set aside for 20-30 minutes to cool until mixture thicken
To assemble 
  1. Lightly grease a 18cm springform pan. Place a crêpe in the springform pan and spread with a thin layer of filling ( do not be greedy to fill with too much filling as it will cause the cake to slip when eating ) 
  2. Continue layering with the rest of the crêpe , ending with a crêpe on top
  3. Cover the cake with an aluminium foil and chill for 1 hour 
  4. Pre-heat oven to 180C .Place cake on a baking tray and heat gently for 10 minutes 
  5. Remove from oven and leave to cool completely before frosting
  6. Remember to drizzle chocolate filling and pure cream when serving . Enjoy your cake !!!
Recipe adapted from


  1. I can see an instant "WOW" factor for this slice of beauty!

    This cake has always been my to-bake list for ages but didn't have a chance to make this. I must look for an occasion now to make this cake!

  2. Hi Zoe , I have to agree with you. LOL .... Hope you will try to make this . It is really one amazing cake. Heehee...

  3. Yummy and tasty. Tasted it. Now still thinking the chocolate cake taste...

  4. A Cass Yong , when you wanna come work leh ?

  5. i can even make a proper crepe, let alone making stacks of it! this is really a WOW!!

  6. Lena : babe , try it . It was like making our very own kuih ketayap. I have no confidence to make this at first. Then I was telling myself , since I can make Kuih Ketayap , I am sure I will be able to make this too. Try it if you really hav ethe time, its really worth the effort . ;)