Miffy Chocolate Crepe Cake

Instructions

• Chocolate Crepes:
• Beat the eggs in a small bowl and set aside.
• In a small bowl, mix cocoa powder with melted butter.
• Heat half of the milk (200g) in a pot, add sugar, and heat on medium for 3 minutes, stirring until sugar dissolves.
• Pour the heated milk into a large bowl, add the cocoa-butter mixture, and whisk until combined.
• Add the remaining milk (200g) and mix well. Sift in cake flour and mix until smooth.
• Pour in the beaten eggs and mix until batter thickens.
• Sift the batter into another bowl to remove any lumps.
• Cover the batter with plastic wrap and refrigerate for an hour.
• Stir the batter before use. Pour batter into a small pan over low heat, spread evenly, and cook for 2 minutes until bubbles form.
• Transfer crepes onto a cooling rack to cool. Repeat until the batter is used up. *Optional: Trim edges with a 6-inch cake ring.*
• Cover crepes with plastic wrap to prevent drying.
• Chocolate Ganache:
• In a small bowl, combine chopped chocolate and heavy cream.
• Microwave for 30 seconds, stir well. If necessary, microwave in 10-second intervals until melted.
• Let ganache cool before use.
• Whipped Cream:
• In a large bowl, whisk heavy cream and sugar until soft peaks form.
• Set aside a portion for the white base of the Miffy decoration.
• Mix cooled chocolate ganache into the remaining whipped cream until well combined.
• Assembly:
• Place a crepe layer on a serving platter and spread 3 tbsp of chocolate whipped cream.
• Repeat the layering process until all crepes are used.
• Spread the reserved white whipped cream on top of the cake.
• Refrigerate for at least 6 hours until firm.
• Dust powdered sugar on top, place the Miffy stencil, and dust cocoa powder.
• Carefully remove the stencil, you can use a toothpick or small tweezers to make it a little easier.
• Enjoy the cutest chocolate crepe cake!