Chocolate Crepe Cake Recipe - Homemade Chocolate Cake Without Oven - Eggless Cake Recipe - Bhumika

Prepare the crepe batter by whisking together eggs, milk, flour, sugar, and salt until smooth.

Melt butter and mix into the batter, then let it rest for 30 minutes.

Heat a non-stick skillet over medium heat and lightly grease it with butter.

Pour a small amount of batter into the skillet, swirling to coat the bottom evenly.

Cook the crepe until edges lift and the bottom is lightly golden, about 1-2 minutes.

Flip the crepe and cook for another minute, then transfer to a plate.

Repeat with remaining batter, stacking crepes on the plate as you go.

For the chocolate filling, melt dark chocolate and let it cool slightly.

In a separate bowl, whip heavy cream until soft peaks form, then fold in melted chocolate and vanilla extract.

To assemble, place one crepe on a serving plate and spread a layer of chocolate filling on top.

Continue layering crepes and filling until all are used, finishing with a crepe on top.

Chill the assembled cake in the refrigerator for at least 2 hours to set.

Before serving, dust the top with powdered sugar and cocoa powder.

Garnish with whipped cream, chocolate shavings, and fresh berries.

Spice Level:

Allergens