1000 Layer Crepe Cake w Choc Fudge sauce, Ferrero Crumb and Espresso Creme 21

June 24, 2012

This years birthday was a CRACKER!

I had an AMAZING day and night surrounded by my 3 Phavourite things, Phamily, Phriends and Phood!

Birthday cakes are VERY important to me, so whenever it’s my birthday (or the birthday of one of my nearest and dearest) I try to make sure that the cake is 1) delicious 2) memorable and 3) unique / custom-designed to the person’s taste.

Seeings as I would throw myself in front of a bus to save the life of a dear little F.Rocher chocolate, this layered crepe, fudge, Ferrero creation seemed like the perfect cake to make myself this year. Although from appearance this cake seems as though it would be difficult to make, I can assure you it most certainly is NOT. Time consuming, yes sir, but hard, *shakes head*, nup.

In summary, I made a zillion crepes (actually used my pancake recipe* but just made thinnnnn pancakes, sooooo – it’s a PANCAKE batter with just a little thicker than a CREPE depth, so I’m calling them crepes – there were about 48 I think!) I then made a chocolate ganache, I blitzed Ferreros to make the crumb (not too blitzed as I wanted to retain some level of “crunch”) and I made an Espresso creme (simply by whipping cream and adding a shot of espresso to the mix….very slowly to get the perfect coffee taste whilst ensuring not to ‘flatten’ the cream.)

To assemble I layered crepe, ganache, crumb until I used my 48th crepe. The cake was served with extra ganache, crumb and creme on the side.

*(Pancake recipe: 1 cup self raising flour, 1 cup milk, 1 egg – whisked together – rest for 20 min – makes 12 “crepes”)

I will keep my run through very simple and if you have any questions, please feel free to ask me via comments below!

1) Make Ganache by melting chocolate and cream – see here for more details.

2) Blitz Ferrero’s and get everything lined up ready to start the layering!

3) Start layering!

4) Ready to serve – get Creme and extra heated Ganache ready…. and light the birthday candle!

We all ate from the one piece! About 3 of 4 crepe triangles was rich enough per person!

So as you can see…. there was plenty left for the days that followed!

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1 Tonia Zemek { 06.24.12 at 4:05 pm }

Sheer genius. Why must my birthday be in December? I want it now!

2 phoodie { 06.24.12 at 5:19 pm }

Who said you have to wait for your birthday?! :)

3 Kelly { 06.24.12 at 6:09 pm }

you, Phoodie are a genius!

4 phoodie { 06.24.12 at 6:34 pm }

you are too kind! when’s your blog going live?! :)

5 chocolatesuze { 06.25.12 at 12:43 am }

holy moly that looks incredible!!! happy birthday!

6 phoodie { 06.25.12 at 10:17 am }

Thanks Suze!

7 Vicki { 06.27.12 at 6:07 pm }

Amazing! How did you get each crepe exactly the same size? Did you use a crepe pan or just poured the same amount in a frypan each time? I’m thinking I might make the same next Easter Sunday but layer each third one with raspberry coulis or strawberries…….mmmmmm…

8 phoodie { 06.27.12 at 7:41 pm }

Hey Vicki!!

I used exactly the same amount of batter for each crepe…for me it was precisely 1 ladle full!! They weren’t exactly the same size but pretty close!! The fantastic thing about crepe cakes is that the possibilities of what to put into them is ENDLESS!! Email me a pic if you do do it! phoodietweets@gmail.com or tweet me @phoodietweets

9 Hmmmm! « Fiquei encantada! { 06.30.12 at 6:00 am }

[…] layer crepe cake. Imagem e receita em inglês: Phoodie […]

10 inkfilledsky { 07.04.12 at 3:26 pm }

Reblogged this on Dre's Kitchen and commented:
This looks so good! Lush photos and a tower of chocolatey crepes. I want to go to there.

11 phoodie { 07.04.12 at 4:04 pm }

Glad you liked it!! :)

12 justagirltalking { 07.06.12 at 2:08 am }

Does this stay fresh overnight? I want to make it for a chocolate at work who just loves tall cakes!

13 justagirltalking { 07.06.12 at 2:09 am }

lol…meant make it for a coworker…your picture has me in a chocolate stupor…

14 phoodie { 07.06.12 at 12:36 pm }

Yes! Must be kept in fridge as ganache is made from cream….also I suggest heating before serving the next day as you want ganache to be runny and warm! :)

15 phoodie { 07.06.12 at 7:34 pm }

bahahaha!! :)

16 Chocolate Tarts with Coconut ‘Pastry’ Shells – GLUTEN PHREE « PHOODIE { 08.04.12 at 10:33 am }

[…] make your ganache filling. For more info on making ganache, check THIS  post and THIS one and THIS one and a million others! It’s so easy!! You just want to start melting your chocolate on a […]

17 vicky { 11.26.12 at 2:48 am }

Wow~~ it’s amazing.
it reminds me Lady M Crepe Cakes in NY. I am craving crept cakes now~ ^^

18 phoodie { 11.26.12 at 2:52 am }

Thanks so much!

19 Personal Chef Dallas { 08.07.13 at 2:14 am }

Wonderful goods from you, man. I’ve understand your stuff previous to and you’re just extremely fantastic.
I actually like what you’ve acquired here, really like what you are stating and the way in which you say it. You make it entertaining and you still care for to keep it smart. I can not wait to read far more from you. This is really a terrific site.

20 Hayley { 06.20.17 at 4:17 pm }

Oh wise and wonderful phoodie. I am making this for a birthday in Sunday. Would making it on Friday night be pushing my luck? Also, how do you recommend heating before serving?

21 phoodie { 06.22.17 at 11:57 am }

Oooooh I don’t know how wise or helpful I can be….. It is definitely much better made fresh but if you do make it in advance I don’t think you could re heat it – maybe just take it out of fridge to ensure it is at room temperature before serving?! Good luck! Phoodie

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