This cake. I am so excited about it.
It has moved up to one of my favorite cakes of all time.
Also, I have made it three-times just to get one pretty enough to share with you.
I think I did the same thing last week with this pie.
What is my deal? Why on earth does it take me three tries to get pretty looking food?
Well, technically I only made this exact cake twice, but the very first time I made it was all the way back in August. Yeah, August. The idea was a little different and the cake was a lot more summery than this wintery one, but I still made a version of this cake, photographed it and then decided I hated the photos. So we ate the cake and I came up with a better idea…..
But it was an idea best in late November/December idea. So I waited.
And now it is here.
Finally! I mean, I have waited a good four months to tell you about this cake.
So let’s talk about this crepe cake.
Here are the facts:
It has twenty crepe layers
It’s filled with the best chocolate mousse.
It is filled with coconut cream and rum.
It is topped with coconut whipped cream + toasted flaked coconut + coconut rum toasted pecans + coconut rum ganache.
And maybe pomegranate arils if you are into them. I actually am not. But I’m not a big fan of chocolate and fruit together.
It may look like a ton of work.
But really it is not all that hard.
You just have to plan ahead.
People will freak over this cake and be in total awe and amazement over you.
I know the ingredient list might be a bit frightening, and I know the steps seem long, but don’t be scared off.
I am not going to tell you it is super easy and will take no time at all because it does take some time and a little patience too, but it is so worth it. Maybe a fun weekend or holiday project?
I recommend breaking up the steps between two days.
Make the coconut cream, chocolate mouse and crepes one day so they can chill in the fridge overnight. Then all you have to do the next day is layer the crepes and whip some cream. Doesn’t sound so bad right? Seriously, it’s not.
I promise that sometime soon I will do a post on how I make my crepes because I know a lot of you are hesitant to make them.
Really, you shouldn’t be. I have to say that I have perfected them and have the whole thing down to a T. They say practice makes perfect and that could not be more true with crepes. I promise, you will see! You may fail horribly the first two or three, but by the fourth you will start to get the hang of it.
Ok, and the coconut rum cream.
Wow, this stuff is so good and coconuty, but if coconut is not your thing just swap in regular old whipped cream. Maybe add some booze or lots of vanilla extract to make it a little fun.
But if coconut IS you thing, man you will die over this stuff. It is so good because it is creamy and thick like pudding, but has such an amazing coconut flavor from the coconut rum and coconut milk.
And then there’s the chocolate mousse.
Well, this stuff is just my favorite. I make it all the time and have changed up the recipe overtime to perfect it. The amount of cream to chocolate is spot on and is the lightest and airiest mousse ever.
Trust me you guys, you want to make this cake.
Don’t be afraid. If you like them, add some pomegranate arils. They makes the cake extra, extra festive. Perfect for any holiday party.
Oh, and let me tell you a little secret about making your cake pretty.
Thin layers!! Do not make your layers thick and make sure the mouse and coconut cream are evenly spread out among the crepes. The recipe yields just the right amount for 19-20 crepes, but if you end up with only 15 or so because of mess ups don’t worry, just don’t use all the coconut cream and chocolate mouse. You want nice thin layers so the cake doesn’t want to slide all over the place.
If it does slide, don’t cry.
Just eat it all tilted over and enjoy its deliciousness. Whether it is perfect, somewhere in the middle or a total mess, it is still going to taste dang GOOD.
Toasted Coconut Cream Rum and Chocolate Mousse Crepe Cake
Yields: ONE 10-12 INCH CREPE CAKE
- 4 large eggs
- 1 1/2 cups milk (I used 2%)
- 2 cups all-purpose flour
- 6 tablespoons butter
- 1/4 teaspoons salt
- 1 cup water + an extra 1/4 cup, divided
- 2 teaspoons vanilla extract
- Chocolate Mousse
- 5 ounces semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter, melted
- 2 egg yolks
- 1/2 tablespoon sugar
- 2 tablespoons water
- 2 cups cold heavy cream (may try to use very cold canned coconut milk, but I have not tried this)
- 1 tablespoon vanilla extract
- 1 tablespoon coconut rum (optional)
- Coconut Rum Cream
- 1 can coconut milk (I used full fat)
- 3 tablespoons sugar
- 2 tablespoons cornstarch
- 2 eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 tablespoons coconut rum (optional)
- 1/2 cup shredded sweetened coconut
- 1 can very cold coconut milk (chilled in the fridge overnight)
- 1 tablespoon powdered sugar
- toasted coconut, for topping
- toasted coconut rum pecans, for topping (optional) (coconut rum + brown sugar + pecans)
To make the mousse. In a microwave safe bowl add the chocolate. Microwave on 30 second intervals, stirring after each, until melted and smooth. Stir in the melted butter, it will thicken. Set aside to cool.
In a small saucepan whisk together the egg yolks, 2 tablespoons water and sugar. Place on the stove over medium heat and stir constantly until the sauce thickens slightly and just coats the back of a spoon, about 2-3 minutes. Make sure to remove the eggs from the stove the minute they begin to curdle and thicken. Stir the melted chocolate into the egg mixture until completely smooth. Place in the fridge while you whip the cream. Place the cream in the bowl of a stand mixer (or a large bowl using a hand mixer) and whip cream until stiff peaks form. Add the vanilla and coconut rum (if using) and whip until combined. Make sure not to over-beat, cream will then become lumpy and butter-like. Now add half the whipped cream with cooled chocolate mixture. Gently fold the cream into the chocolate until no more streaks remain. Add the remaining cream and gently fold into the mousse. Cover the bowl and place in the fridge for two hours or overnight.
To make the coconut rum cream. In a medium saucepan combine the coconut milk and cornstarch. Whisk until the cornstarch is completely dissolved and there are no lumps. Add the sugar, eggs and salt, whisk until smooth. Place the pan on the stove and bring to a boil, stirring constantly. Simmer until the cream thickens and is smooth like pudding, about 5 minutes. Remove from the heat and stir in the vanilla, coconut rum (if using) and shredded coconut. Transfer the cream to a bowl, cover and chill two hours or overnight.
To make the crepes. Add butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about 5-6 minutes, then immediately remove from heat and set aside. Combine the eggs, milk, flour, the melted + browned butter, salt, 1 cup water and vanilla in a blender or food processor. Pulse for 30 seconds or until well combined. Place the crepe batter in the refrigerator for about 30 minutes or overnight. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Remove the batter from the fridge and whisk in the remaining 1/4 cup water. Heat a 10 to 12 inch (I used a 10 inch) non-stick skillet or cast iron skillet over low-medium heat (never go above medium low). Add cooking spray (I think cooking spray works best) to coat. In a circular motion pour 1/4 cup of batter (I measure it out for every single crepe) into the skillet. Quickly pick the skillet up (using an oven mitt, especially if using a cast iron skillet!) and swirl in a circular motion to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a cutting board. Lay them out flat so they can cool on a piece of parchment paper. After 5 minutes or so I like to flip the crepes to make sure they are not sticking to the parchment. Continue until all batter is gone. Makes 20 crepes.
To assemble the cake. Place the bowl of a stand mixer (or a large bowl) and your whisk attachment (or beaters) in the freezer.
Lay all 20 crepes (or however many you made, but I think you need at least 15. I had 19) out on a large clean counter. Remove the chocolate mouse and coconut cream from the fridge and evenly divide both the mouse and coconut cream among all 20 crepes (10 with chocolate mousse, 10 with coconut cream) and spread in an even, thin layer. Now place one crepe in the center of your serving plate and layer on the rest alternating between the chocolate mousse and coconut cream (one coconut cream layer, one chocolate mouse layer and so on). Do your best to try and keep the stack straight. Once you have used all the crepes and the cake is assembled place it in the fridge while you whip the coconut cream.
Flip your cold can of coconut milk upside down and open it. There should be around 1/2 cup of coconut water at the top. Pour this into a container and save for another use. Scoop out the coconut cream and place in a bowl. Whip the cream until soft peaks form. It will not be stiff like regular whipped cream Beat in the powdered sugar. Remove the cake from the fridge and top with your desired amount of coconut whipped cream. Place back in the fridge for 30 minutes or until ready to serve. When ready to serve, top the cake with toasted coconut, rum toasted pecans and a drizzle of chocolate ganache (below) if desired. Slice and eat!
To make the ganache combine 2 ounces chocolate and 2 tablespoons coconut milk in a small microwave safe bowl. Melt the chocolate in the microwave on 30 second intervals, stirring between each until the chocolate and coconut milk are smooth. Stir in 1 tablespoon coconut rum or vanilla extract.
This will make such a festive addition to any holiday table, your guests will forever love you for it!