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Mocha crepe cake
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Coffee elevates decadent desserts with its rich flavor and alluring aroma.
Ingredients:
  • 4 eggs, lightly whisked
  • 150g plain flour
  • 375ml milk
  • 40.00 gm caster sugar
  • 2 tsp vanilla bean paste
  • 200g dark chocolate, coarsely chopped
  • 160ml cream
  • 120.00ml espresso
  • 80ml cream
  • 40.00 ml coffee liqueur
  • 32.00 gm brown sugar
Instructions:
  • In a medium bowl, whisk together eggs and flour until smooth. Slowly pour in milk while stirring constantly until fully combined. Mix in sugar and vanilla until well incorporated. Let the mixture rest for 30 minutes.
  • Preheat a 15cm non-stick frying pan over medium heat and brush with melted butter. Add enough batter to cover the base and cook until lightly golden and set. Flip with a spatula and cook for another 30 seconds until golden. Transfer to a plate and continue with the rest of the batter, reheating and greasing the pan between batches.
  • For the filling, combine chocolate, cream, and coffee in a heatproof bowl over simmering water. Stir with a metal spoon for 5 minutes until the chocolate is melted and the mixture is smooth. Remove from heat, cover with plastic wrap, and chill in the fridge for 30 minutes, stirring occasionally, until thickened.
  • Prepare a 20cm springform pan by lining it with plastic wrap. Place one crepe in the pan and spread a thin layer of filling on top. Repeat this layering process with the remaining crepes and filling, ending with a crepe on top. Cover the pan with plastic wrap and refrigerate for 3 hours until chilled and set.
  • For the irresistible mocha sauce, melt chocolate, cream, coffee, liqueur, and sugar together in a heatproof bowl set over simmering water. Keep stirring for 5 minutes until the sauce is velvety smooth.
  • Invert the cake onto a clean surface, slice into wedges using a sharp knife, and transfer to serving plates. Finish by drizzling with hot sauce for an extra kick.

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