Black Forest Crêpe Cake

Not something seen too often, the ones that are made are typically filled with a buttercream of some sort, which tastes great of course. I wanted to make it a little different, so I used the flavors from a black forest cake and made a chocolate crêpe cake. In French this cake is called milles crêpes "a thousand crêpes", this version was filled alternating with whipped cream, chocolate ganache and cherry preserves, the individual crêpes were lightly brushed with cherry brandy.

Crêpe batter:

In a saucepan melt q 1/2 sticks of unsalted butter, brown it on medium heat until little brown specks form, this will add a nutty flavor. Cool.

In a mixing bowl with a whisk add:
The butter, add 1/4C dutch processed cocoa powder, whisk well until smooth.
Add 1 1/2C all purpose flour, again whisk well.
Add 1/3C sugar
1/2t salt
2 1/2C whole milk
1T vanilla extract
6 large eggs, whisk well till smooth. Rest in the fridge for 2 hours or overnight.

Make the crêpes. Cut 21 squares of parchment paper to lay in between the cooked crêpes. Heat a small pan on medium heat. When hot pour in about 1/4C batter, swish it around in a circular motion, until the crêpe is even in thickness. It will be done quickly on one side, loosen the edges with a small offset spatula and with your fingers flip it on to the other side briefly. Repeat until the batter is gone, it will make about 20 crêpes. Cool so that when you put the whipped cream on it won't melt.

Ganache:

In a saucepan add:
1 1/4C heavy cream
1T light corn syrup (for shine)
pinch of salt
10oz of semi sweet chocolate cut evenly

Stir on low heat constantly. When smooth turn off heat. Leave in the pot as it is being used.

Whip 2C of heavy cream, add 1T powdered sugar, and 1t vanilla extract. Whisk till stiff, but still smooth in texture, don't over whisk.

Also have 1 3oz jar of cherry preserves, thinned out a little with a T of cherry brandy, or Kirschwasser.

Have a small bowl filled with a little cherry brandy ready, with a pastry brush to soak the individual crêpes if desired.

Set up a cooling rack with foil underneath, this is where you will layer the crêpes.

Start in any order you choose and alternate, brush the crêpe with brandy, put on a little chocolate ganache, then the next crêpe, brush with brandy and put on some jam, then the next crêpe, brush with brandy and put on some whipped cream and so on until all the crêpes are gone. Make sure to layer them evenly and straight, as they will like to shift, leaving your cake crooked.

The last one you will pour over the rest of the chocolate ganache, cool and decorate as you wish. perhaps with some chocolate decor, or whipped cream and cherries. Serve and enjoy!