Anyone that knows me well will know that I really love pancakes, therefore Shrove Tuesday is one of my favourite days. This year, I decided to take pancakes to another level by transforming them into a wonderfully decadent chocolate crepe cake. If you're a fan of both chocolate and pancakes, this is definitely a recipe you should try!
This recipe is almost fully vegan, with exception of the nutella (which we had leftover in the cupboard so it felt wasteful to buy a vegan version) and the gelatine (which I'm not brave enough to substitute yet). However, it can be easily made vegan by swapping these out for suitable alternatives. I have to say, I was pleasantly surprised with how this turned out as I've not used plant cream for anything other than ice cream so far, and in fact it whipped up really well and possibly better than dairy cream for this recipe as it was very difficult to overwhip. I would definitely recommend it for baking.
Recipe - Makes an 8inch round cake
For the crepes:
- 240g plain flour
- Pinch salt
- 20ml vegetable oil
- 800ml dairy-free milk
For the chocolate hazelnut mousse:
- 400ml plant double cream
- 250g nutella (or vegan alternative)
For the chocolate mirror glaze and decoration:
- 150g caster sugar
- 65g cocoa powder
- 100ml plant double cream
- 2 tsp golden syrup
- 65ml water
- 2 gelatine leaves (or vegan gelatine alternative)
- 30g hazelnuts, chopped
Start by making the crepe batter. To do so, put the flour and salt into a bowl and add the oil followed by about 200ml of the milk. Whisk in until smooth, then gradually whisk in the rest of the milk a little at a time ensuring that you have a smooth batter. Heat a large frying pan over a medium heat and grease with a small amount of oil. Add a spoon of the crepe batter and swirl to coat the pan, then cook until lightly browned on each side. Tip onto a plate and repeat with the batter (it should make about 16-20 crepes in total).
Whilst you are cooking the crepes, make the mousse by whisking the cream in a bowl until soft peaks form. Put the nutella or vegan chocolate hazelnut spread into a separate bowl and whisk in the whipped cream. Place in the fridge until needed.
Once the crepes are cooked and cooled, prepare your tin by lining the base and sides of an 8inch loose bottomed round or spring form tin with baking paper. Lay four of the crepes in the tin so that they cover each of the edges (with a small amount covering the bottom. Lay one of the crepes in the bottom of the tin. Spread over a layer of the chocolate hazelnut mousse and top with another crepe. Repeat until you have used all the crepes (finishing with a crepe), ensuring you leave a few spoons of the mousse for later. Fold over the edges of the crepes that are lining the sides of the tin and place a plate on top. Put into the fridge to chill for a couple of hours.
Just before you are about to remove the cake from the fridge, prepare the mirror glaze. Cut up the gelatine and soak in a bowl of cold water for about 5 minutes. Meanwhile, put the rest of the ingredients in a pan and stir over a medium heat until dissolved and warmed (not boiling). Remove and stir in the gelatine, ensuring that it is all melted. Pour into a a jug through a tea strainer to remove any lumps. Leave to cool to room temperature.
Remove the cake from the fridge and use the rest of the mousse to coat the top and sides, ensuring they are smooth and level. Chill for a further 30 minutes. Once chilled, remove from the fridge and pour over the mirror glaze. Leave to cool at room temperature for a further 30 minutes before sprinkling with hazelnuts to decorate. Chill the cake before serving.
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