Is there anything more magical than slicing into beautiful layers of chocolate and crepes. This cake requires a lot of patience but the results are totally worth it. I hope you enjoy this recipe Like.Share and Subscribe! For a Free 30 Day Trial to Skillshare (Watch my Professional Baking Classes for Free) https://www.skillshare.com/r/profile/Shubranshu-Bhandoh/524338642?gr_tch_ref=off Discount Link to My French Pastry Masterclass Udemy - https://www.udemy.com/course/fundamentals-of-french-pastry-level-1/?couponCode=2A3116BB58F2E1CBA280 Timecodes 0:00- Intro 0:44- Making the Crepe Batter 3:29- How to Make Chocolate Ganache 4:10- Cooking the Crepes 5:28- Assembling the Cake 7:11- Trimming the Cake 7:31- Frosting the Cake 8:48- Making the Chocolate Glaze 11:30- Final Result FOLLOW ME: Instagram: https://www.instagram.com/peaceful_baking/ Pinterest- https://www.pinterest.com.au/peacefulbaking/ Facebook- https://www.facebook.com/Peaceful-Baking-105827491274652/?modal=admin_todo_tour My Professional Baking Classes Udemy - https://www.udemy.com/course/baking-101-essential-techniques-to-become-a-better-baker/?referralCode=1AB393AC0F2253E9286C Skillshare- 14 Day Free Trial for my Skillshare Class- https://www.skillshare.com/r/profile/Shubranshu-Bhandoh/524338642 ------------------------------------------------------------------------------------------------------------------------------ #ASMR #cake #peacefulbaking Instructions For Crepes 4 Eggs 70 Grams Sugar (1/4cup) 75 Grams Butter (1/4cup+ 1tbsp) 140 Grams Flour (1cup +1tbsp) 500 Grams Milk (2cups +1tbsp) Ganache 200 Grams Cream (3/4cup +1tbsp) 150 Grams Chocolate (1cup) Hazelnut Glaze 80 Grams Chocolate (1/2cup) 20 Grams Olive Oil (1tbsp) 30 Grams Toasted Hazelnuts (1/4cup) Instructions 1. Mix the eggs with the milk and sugar and combine 2. Sift the flour and whisk the batter 3. Add melted butter at the end and whisk. 4. Wrap and refigerate the batter for atleast 1 hour 5. For the ganache bring the cream to a boil and add the chocolate 6. Stir the chocolate vigourously to emulsify and refigerate for atleast 30 mins 7. Cook the crepes one by one by brushing butter in a pan 8. Layer the crepes with the ganache and refigerate for 30 mins 9. Frost the cake with the remaining Ganache 10. To make the glaze melt the chocolate on a water bath and add the chopped hazelnuts and oil 11. Glaze the cake when the glaze is at 32C/90F