Chocolate Raspberry {crepe} Cake

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Today is my husband Ian’s birthday.

We’re actually celebrating with a night out.
But it’s just not a birthday without the birthday cake.

Stella and I have been slaving away.
We decided that this cake needed to be special.
Any ordinary cake simply would not do.

Ian’s favorite flavors are chocolate and raspberry, and because we are not big cake fans,
I wanted to try a crepe cake.

I’ve seen so many beautiful examples, and even though it seemed a daunting task, we were up for the challenge.

I started with a basic crepe recipe:
6 eggs
1 cup of milk
1/2 cup of cream
1/4 cup of sugar
1 tsp of vanilla

1 cup of flour

and to that I added 1/2 cup of cocoa powder

blend together and let sit while you heat the pan
brush your pan with just a bit of butter
try to pour a thin even layer (easier said than done)

this will make 20 crepes

Then, we made the raspberry sauce:
2 pints of raspberries
1/4 cup of sugar
juice from a lemon
1 tbsp of cornstarch

combine over medium heat and simmer for about 10 minutes
you can then strain (which we did not – who minds a few seeds)

Next, is the chocolate mousse layer:
whisk together 1 box of chocolate pudding with 11/2 cups of cold milk
then fold in 1/2 tub of whipped topping

Finally, the ganache:
1 cup of heavy cream
heated until tiny bubbles form (do not boil)
poured over 9 ounces of chopped chocolate
allow to sit for 1 minute
whisk until smooth

Assembly:
crepe
raspberry sauce
mousse
crepe

repeat

cover the entire cake in the ganache
add a few berries {just for decoration}
chill

it appears as if a bomb has leveled my kitchen, but this cake is SO worth the trouble; especially if you are a non-cake lover.

I’m off to date night ~

Enjoy!