IMG_6607hmm.. wordless wednesday… let’s just bake ლ(⌒▽⌒ლ)

Recipe adapted from

Ingredients /食材 (makes a 15cm crepe cake)

4 eggs, lightly whisked
1 cup (150g) plain flour
1 1/2 cups (375ml) milk
2 tablespoons caster sugar
2 teaspoons vanilla bean paste
Melted butter, to grease

200g dark chocolate, coarsely chopped
2/3 cup (160ml) thin cream
1/4 cup (60ml) freshly brewed espresso

Mocha sauce
200g dark chocolate, chopped
1/3 cup (80ml) thin cream
1/4 cup (60ml) freshly brewed espresso
2 tablespoons coffee liqueur
2 tablespoons brown sugar

1 1/2杯 (375毫升)牛奶
2小匙香草酱 (如没有,可用香草精替代)
融化黄油 (刷煎锅用)




IMG_6610– Combine the eggs and flour in a medium bowl. Gradually add milk, while continually stirring, until well combined and mixture is smooth. Add sugar and vanilla and stir to combine. Set aside for 30 minutes to rest

– Heat a 15cm non-stick frying pan over medium heat. Brush with melted butter. Pour in enough batter to coat the base of the pan. Cook for 1 minute or until lightly golden and just set. Use a spatula to turn and cook for a further 30 seconds or until golden. Transfer to a plate. Repeat with remaining batter, reheating and greasing pan between batches

– To make filling, place chocolate, cream and coffee in a heatproof bowl over a saucepan of simmering water. Use a metal spoon to stir for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat; cover with plastic wrap. Place in the fridge, stirring occasionally, for 30 minutes or until mixture cools and thickens
准备馅料 ~ 将黑巧克力,但奶油和咖啡倒入容器中,隔热水煮至巧克力完全融化;之间需用勺子不停搅拌至馅料无颗粒为止。盖上保鲜膜,冷藏30分钟或直到馅料凝固与冷却。这冷却期间,需时不时搅拌巧克力湖

– Line a 20cm springform pan with plastic wrap. Place a crepe in the pan. Spread with a little filling. Continue layering with crepes and filling, finishing with a crepe. Cover with plastic wrap and place in the fridge for 3 hours or until chilled and set

– To make the mocha sauce, combine the chocolate, cream, coffee, liqueur and sugar in a heatproof bowl over a saucepan of simmering water. Stir for 5 minutes or until sauce is smooth
准备摩卡酱 ~ 巧克力,但奶油,咖啡,咖啡利口酒,和糖,隔热水加热。每5分钟稍微搅拌,直到摩卡酱光滑无颗粒即可

– Turn the cake onto a clean surface. Use a sharp knife to cut into wedges. Place on serving plates and drizzle with hot sauce

Personal notes:

IMG_6614– jacky bear’s face is piped using melted chocolate after cake has been assemble
– i did not have a 20cm spring foam pan, so i assembled my cake on a cake platter and then wrapped the circumference of the crepe cake carefully and tightly with cling wrap. this way, i get a very round shaped crepe cake

IMG_6616my maid did not know where to start cutting the crepe cake from… i wonder if the left cheek taste as good as the right (◎_◎;)

Pollution index: 173 (unhealthy)


(0) Comments

  • Mel (April 23, 2014)

    Im wordless too looking at your crepe cake! But love love to give a word or two anyway…..super delicious …. !!!!

  • Tracy Low11111 (April 23, 2014)

    我喜欢后面的ka chang ,

    • Victoria Bakes (April 23, 2014)

      55555! 叉子日本The Loft 买滴。。。浇花罐是新加坡Parkway Parade商场一家映壁再莫深处的一家铺子买滴。。。忘了叫什么名。。就碍着Sanrio 铺子边上

  • Fion@轩宏妈 (April 23, 2014)


  • 鲸鱼蓝蓝蓝 (April 23, 2014)


  • May Law (April 23, 2014)

    真的太太厉害了, 数不清有多少层叻!

  • kitchen flavours (April 23, 2014)

    Hi Victoria,
    Lovely crepe cake!
    Your maid is so funny! haha! every corner looks delicious to me!

  • eileen (April 23, 2014)

    高手出招咯!这个千层蛋糕,下次见面做给我吃,promise ya

  • joceline (April 23, 2014)


  • AuntyYoung (April 24, 2014)


  • Jozelyn Ng (April 24, 2014)

    你真的是令人很“ geram “一下,作品都是美到不能形容的。。。

  • Jessie Ng (April 24, 2014)

    1st time of seeing a bear bear crepe cake! The mocha flavour must be tasting very nice loh! Like it like it!

  • JesSaBuff (May 10, 2014)

    Hihi Victoria!
    It is extremely cute and neat!
    I do not have thin cream, but have heavy cream / Whipping cream in the fridge.. any suggestions how i could use it as a substitute?

    • Victoria Bakes (May 10, 2014)

      hello JesSaBuff! thanks for coming by 🙂 go ahead and use whipping cream as the substitute.. works perfect 🙂

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Victoria Bakes – Baking into the Ether