For this Chocolate Crepe Cake, you will need: -All-purpose flour-Unsweetened cocoa powder-Granulated white sugar-Large eggs-Kosher salt-Hot milk-Honey-Vegetable oil-Boiling water
Here's What You Need
For the cream filling:-Powdered sugar-Cream cheese-Heavy whipping cream-Sour cream-HoneyFor the garnish:
To begin, sift together the granulated sugar, salt, unsweetened cocoa powder, and flour in a large bowl. Add the eggs and then whisk well until combined, adding hot milk and boiling water as you go.
After, pour the cake batter through a sieve into another large bowl to remove any lumps. Then, add the honey and stir well. Let the batter rest for 20 to 30 minutes before stirring in the vegetable oil.
Now, oil a nonstick skillet and use a measuring cup or ladle to pour a 12-inch crepe, cooking over medium low heat. Place on a parchment covered wire rack to cool. Repeat until all the batter is gone. You need about 14 crepes.
As the crepes cool, beat the cream cheese and powdered sugar with a hand mixer on medium for two minutes. Add the sour cream and beat until thoroughly mixed. Fold in the whipped cream and one tablespoon of honey.
Next, place one crepe on a plate and spread a thin layer of cream on top. Fold 3 times to make a crepe shape. Repeat with the remaining crepes, setting them aside.
When finished, add a bit more cream on each before rolling it into a log shape. Place the log on top of the next crepe and roll them together. Repeat once more to roll 3 together. Stand it up to make a wheel and continue wrapping the crepes around them.
Last, place a cake ring around them and cover with plastic wrap. Chill for 8 hours in the fridge. Remove cake ring and coat cake in whipped cream. Garnish with strawberries and chocolate shavings and cool for one hour before slicing.