This post is long overdue...
"Overdue" like I meant to post it on Easter Sunday. Another year of school is less than a month away from being in the books, and I couldn't be more ready. This year has flown by so fast, but I'm still definitely ready for a two month vacation. For one, I'll actually be able to have more time to cook, test, and post recipes... hopefully. I have an incredibly busy summer planned.
But let's not get ahead of ourselves, just yet. For the meantime, I'm still in school for another 18 days, and this cake is still two weeks overdue. I seriously meant for it to be an "Easter Cake."
The only reason I'm able to post it now is because I've been home sick for the past week, and I've needed something to procastinate my school work with...
This was my first time experimenting with a "crepe cake," and while it was SO fun to construct, it took a lot of patience. Maybe, I just did it wrong or something, but I thought this was supposed to be the lazy girl's cake recipe. Instead, I stood in the kitchen for three hours slaving over this cake that looks like it was done in two minutes. I mean, I like the whole sloppy look, and I get that that's the point of it... but if it looks like it was whipped up in less than 10 minutes, I'd appreciate it if it at least took a little less effort to make. That's all I'm saying. Any tips would be gladly accepted!
While it looks like a hot mess kinda, it for sure tasted like it was made in three hours...
...light & soft Coconut Crepes, creamy Chocolate Coconut Ganache, velvety-sweet Strawberry Ricotta Cream, sticky Rose-Honey Syrup, Fresh Berries, Dark Chocolate Shavings, and Coconut Flakes to top it off......
I'm in love.
And you will be, too.
Warning: It is a messy cake to make, and even messier one to eat!!
Chocolate Coconut Rose-Berry Crepe Cake
For the Coconut Crepes:
- 1 cup all-purpose flour
- 2 tbs. sugar
- 2 tbs melted butter
- 1 1/2 cup coconut milk
- 2 eggs
- pinch of salt
Whisk all ingredients together. Over medium heat, ladel the batter into a lightly buttered small skillet and circle the pan around to spread the batter to the edge of the pan. Once the bottom has a little bit of color, flip and cook until the other side is set (about 1 minute on 1st side & 30 seconds on the other).
Stack crepes and set aside to cool completely.
For the Strawberry Ricotta Cream:
- 3/4 cup ricotta cheese
- 1/2 blood orange- juice + 1 blood orange- zest
- 2 tbs. rose water
- 1 tbs. honey
- 1/3 cup finely chopped strawberries
Mash the strawberries with the orange juice, honey, and rose water until the natural juices of the strawberries start to release and the consistency is that of fruit preserves. Fold into the ricotta. Add zest and stir to combine. Set in fridge until ready to prepare cake.
For the Chocolate Ganache:
- 1 cup roughly chopped dark chocolate
- 1 tsp. vanilla extract
- 1/2 cup full-fat coconut milk (room-temperature)
In a double-boiler, over simmering water, add all ingredients and stir until chocolate has just melted. Continue stirring off heat for a few minutes and set aside.
For the Honey Glaze:
- 2 tbs. honey
- 1 tbs. rose water
- 1 blood orange (juice)
- 1 tsp. lemon juice
Over high heat, add all ingredients to a saucepan and stir until bubbly. Take off heat and let thicken naturally. Set aside to let cool.
Toppings:
- Chopped dark chocolate, fresh strawberry slices, coconut flakes
Alternate each COMPLETELY COOLED crepe layer with the ricotta cream and the chocolate ganache, leaving more chocolate ganache to top off the cake. Top with ganache and any leftover ricotta cream, strawberries, dark chocolate chunks, and coconut flakes. Drizzle with the honey glaze.
XOXO
-Cecilia A.
