What to do when simple crepes just won't cut it anymore? Add some cocoa and make chocolate crepes! Even better, stack them up for a cake!
Cuisine Sugar free recipe
Prep Time 10minutes
Cook Time 30minutes
Total Time 25minutes
4cup/ 500g Flour
4tablespoon/ 25g Cocoa powder
7tablespoon/ 100g Buttersoft or melted
1¾cup/ 400ml Soda water
2cup/ 500ml Milk
makes 14 crepes, 2 x 7 layer chocolate crape cake
4Bananas or sweetener of choice
½teaspoon/ 2.5ml Vanilla aroma
2½cup/ 800ml Whipped cream
Measure flour, cocoa powder, eggs, butter and salt into a bowl.
Pour in milk and soda water then mix everything together until getting a uniform textured batter.
Heat a frying-pan over medium-high heat and brush some melted butter on top.
Pour a spoonful of the batter onto the pan.
Tilt the frying-pan around until it is covered with the batter. Try to make similar sized crepes for the cake layers.
Depending on the heat we use, one side of the crepe can be done in 1 - 3 minutes. Check the bottom of the crepe. If it doesn't stick, it's good to go. Sometimes it's good even if it sticks. When the top starts to show signs of dryness, it should be good to flip.
Flip the crepe then bake for about half the time the first side needed.
When golden brown spots starts to appear, take the crepe out and start the next one. Repeat until all the batter is finished.
Let the crepes cool before layering them with cream.
Whip cream and mix in the bananas or sweetener of choice. Bananas need to be ripe with a couple of brown spots.
Layer the crepes with the cream.
Once the layers are done, cover the cake gently so the top layer won't dry out and put the cake into the fridge for at least a couple of hours so the cream can set. Mind not to use bananas as sweetener if the plan is to keep the cake there for days.
The longer the cake can set, the better we can slice but after about four days it won't provide so much pleasures as the first day.
Thanks for using my recipe! Check out www.SunCakeMom.com for more treats!