Chocolate Lover’s Crepe Cake

Directions

1. Heat a medium nonstick skillet over medium heat. Spread a small amount of butter in the pan, then add about 1/4 cup of batter, swirling the pan so that the batter coats the bottom in a thin layer.

2. Cook for approximately 30 seconds on each side, or until golden in color. Remove crepe from pan and let cool on a flat surface, such as a clean marble countertop, cutting board, or cookie sheet.

3. Repeat with remaining batter until you have 12-14 crepes.

4. In a large bowl using a hand-held mixer, whisk the cream cheese on high for 1 minute, or until smooth and creamy. Add butter to combine, then add confectioners’ sugar, cocoa powder, vanilla extract, 1 tablespoon milk, and salt. Beat on medium-high until creamy (add additional milk if necessary).

5. Place one room temperature crepe on a serving platter. Using an ice cream scoop or large spoon, top crepe with 1 scoop of frosting and spread frosting evenly over crepe with a plastic spatula. Add another crepe and repeat, alternating layers of crepes and frosting until all crepes are incorporated into the cake. Do not frost the final crepe.

6. Place one room temperature crepe on a serving platter. Using an ice cream scoop or large spoon, top crepe with 1 scoop of frosting and spread frosting evenly over crepe with a plastic spatula. Add another crepe and repeat, alternating layers of crepes and frosting until all crepes are incorporated into the cake. Do not frost the final crepe.

7. Refrigerate cake for a minimum of 6 hours or until frosting has firmed up. To serve, top with dark chocolate shavings (use a vegetable peeler to shave curls of chocolate from a chocolate bar). Dust with a generous sprinkling of confectioners’ sugar. Slice and enjoy!