Chocolate Ganache Mille Crepe Cake

Serves 12 Prep Time 2 hours   Cook Time 20 minutes   Rated:

I have made a few of these types of cakes in my time. I love them. They are very impressive, totally easy and really delish. You just need a bit of patience in the making of the crepes, some discipline in not eating the crepes and you're there. It is that easy! Time is required. You can do this over a couple of days. Make the crepes and then assemble one or two days later for example.

Oh and a good crepe pan will help. My new toys from Lodge Cast iron included a FANTASTIC crepe pan that I totally invest. It makes the entire process a lot easier.


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Pre-make both batches of the crepes and cool completely. You will need to try and get them to be as uniform in size as possible.


To make the ganache filling, place all ingredients into Thermomix bowl and melt 6 min/50°C/speed 1. Stop and scrape down sides of bowl as needed, to make sure the callets of chocolate are all combining.


I have added sugar to the ganache because I used dark chocolate. If you are using milk or a dark milk, you may wish to reduce the sugar or leave it out completely. Just be warned this is not a sweet dessert at all.


Stir the ganache to combine completely after the time has finished using your spat-ooh-lah-lah.


Dollop a little ganache onto the centre of the serving plate you will assemble the cake on.


Lay the first crepe onto the ganache, then top with ganache filling, another crepe and so on, repeating with all the crepes and filling. Try to keep the cake central, as you build it or it can become difficult to cut.


Cover the cake with plastic wrap and place a plate on top, with a weight of some sort, like a tin of beans or something similar. Leave it for at least an hour in the fridge, longer if possible.


Place all the ganache topping ingredients into the Thermomix bowl and melt 5 min/50°C/speed 1 again making sure all the chocolate is combined in the cream. Stir again as required. It should be glossy and quite thick. Add melting time if required.


Pour over the centre of the crepe cake. Keep refrigerated.


When ready to eat, whip the 300g cream with the remaining sugar and vanilla until soft peaks form. Spread onto the centre of the cake, top with plenty of berries. Allow it all to settle in the fridge again for around 20-30 minutes before serving.

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