a beautiful disaster...
Impress guests with this 16 layer chocolate cake in more ways than one! First off, it's really quite beautiful, but does require a good part of an afternoon to make and a little skill cooking the crepes. That said, it's totally something that can be learned with some practice. I got pretty good at making them by the end! Additionally, your guests will never know that there's a cup of black beans in the crepe batter. You absolutely can not taste them.
This crepe cake should be served chilled and at your home. We tried to travel with it yesterday and it was a beautiful disaster. I hadn't chilled it at all and the layers went in opposite directions as soon as we made our first turn out of the driveway. I was so defeated. So, take my advice and serve this impressive cake well chilled and at your home. Or, build it when you get to wherever you are going! Here's how to make it...
Ingredients - Serves 8
Black Bean Crepes
2 C Whole Milk
2 Large Eggs
1 Stick Unsalted Butter, divided
1 1/2 C All-Purpose Flour
1/3 C Cocoa Powder
1/4 C Granulated Sugar
1/2 tsp. Salt
1 C Prepared Black Beans
Chocolate Mousse
1 Package Dream Whip
2 C 2% Milk, divided
1/2 tsp. Pure Vanilla Extract
1 Package Jell-O Chocolate Flavor Instant Pudding & Pie Filling
Raspberry Sauce
2 Pints Raspberries
1 T Granulated Sugar
1 T Chambord (Raspberry Flavored Liquor)
Topping: Chocolate Sauce
Directions
Prepare the black beans as directed in my previous posts. A little less than 1/2 C dried will yield 1 C prepared.
Make the crepe batter: Melt 3 T butter; reserve the remaining stick to cook the crepes. Combine the milk, eggs, melted butter, flour, cocoa powder, sugar, salt, and beans in a blender. Process until smooth, scraping down the sides as needed. Cover and chill for 1 hour.
Make the mousse: While the crepe batter chills, make the mousse. Following the directions on the Dream Whip box, make the whipped topping (see side panel). Then, follow the directions on the back to make the Chocolate Mousse. Cover and chill the mousse while making the raspberry sauce and crepes.
Make the raspberry sauce: Set aside ~10 raspberries to garnish the cake. Put the remaining raspberries, sugar, Chambord, and 3 T water in a small sauce pot. Cook over medium-low heat until the raspberries break down and the sauce begins to thicken, about 20-25 minutes. Remove from the heat to cool.
Cook the crepes: While the raspberry sauce is cooking, make the crepes. Heat a 12 inch skillet over medium low. Add 1/2 T reserved butter to the skillet and turn the pan to coat the bottom. Then, pour in ~1/4 C crepe batter, again turning the pan to spread the batter to the edges in an even layer. Cook the crepe until set, about 1 minute. Carefully flip the crepe and cook another minute. Transfer to a plate to cool. Repeat with the remaining butter and batter to make about 16 crepes.
Build the crepe cake: Once everything is ready, it's time to assemble the cake. On a cake stand, lay one crepe in the center, top with ~2 T chocolate mouse spreading it evenly over top, and then top with ~1 T raspberry sauce spreading that evenly over the mousse. Stack a crepe on top and repeat by adding more mousse and raspberry sauce. Repeat this process until all of the crepes have been used up. Top the last crepe with any remaining mousse and raspberry sauce. Decorate with the reserved raspberries and chocolate sauce. Chill, then slice to serve. Enjoy!
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