This is one of those show-stopper cakes that will impress your guests to no end. It does take a little work but it’s all very worth it. I first saw a crepe cake on Martha Stewart’s site and have wanted to try it ever since but knew I needed a special occasion for it and Easter is just the occasion I’ve been waiting for.
You can play around with the flavours and omit the Amarula if you wish but it definitely adds a lovely creamy taste and flavour. I would love to try it again with lemon curd as a filling and a lemony glaze drizzled all over the top. This cake is very rich so one this size will easily feed 12-15 people and adorned with pretty ribbon and shop-bought Easter eggs, it’s perfect served as part of an Easter meal.
Makes 1 large crepe cake
2 tsp salt
250ml (8.45 fluid ounces) oil
20ml (0.68 fluid ounces) white spirit vinegar
8 extra-large eggs
500g (17.64 ounces) cake flour
5ml (0.17 fluid ounces) baking powder mixed with 10ml (0.34 fluid ounces) luke warm water (only add this to the batter when you are ready to bake the pancakes)
- Mix everything (Except for the baking powder) together, beating well to ensure there are no lumps. Allow to stand for 15-20 minutes covered.
- When you are ready to bake the pancakes, mix the batter again and if it’s too thick, add a bit more water. It needs to be quite thin, about the thickness of home-made custard. You’ll see if you bake the first few if the batter is too thick, the pancakes need to be very thin.
- Heat the pan and grease well (I like to use cooking spray as well). Add the baking powder mix to the batter and mix through.
- Using a ladle, pour the batter into the pan and swirl around so that the batter covers the bottom of the pan in a thin layer.
- Allow the pancake to cook for 30 seconds to 1 minute then turn over and cook for another 30 seconds. The pancake needs to be lightly golden brown.
- Remove the pancake from the pan, place on a plate and continue to cook the pancakes until all the batter has been used.
- When all the batter has been used, allow the pancakes to cool completely in the fridge before assembling the cake.
300g (10.58 ounces) dark chocolate
25ml (0.85 fluid ounces) Amarula
50g (1.76 ounces) butter, cubed
- Melt the chocolate and Amarula in a double boiler until smooth and glossy.
- Beat in the cubed butter and allow to cool to room temperature before using.
- Spread 1 tsp of the ganache over each pancake before topping it with another.
- Continue until all the pancakes have been used.
- Place the crepe cake in the fridge to cool and set.
Amarula-Chocolate Butter cream frosting
100g (3.53 ounces) unsalted butter, room temperature
400g (14.11 ounces) icing sugar, sifted
50g (1.76 ounces) cocoa powder, sifted
50ml (1.69 fluid ounces) Amarula
- Beat the butter until light and fluffy.
- Add the icing sugar and cocoa powder and mix until the mixture is thick but smooth.
- Add the Amarula and mix until the mixture is smooth and creamy.
- Spread the amarula buttercream all over the chilled crepe cake and decorate with Easter eggs.
- Serve immediately.