Vegan Darkest Chocolate Crepe Cake Recipes

DARKEST CHOCOLATE CREPE CAKE

Steps:

• Bring 1/4 cup water to a rolling boil in a small saucepan over medium-high heat. Add butter, 1 piece at a time, whisking to combine after each addition. Remove from heat; stir in chocolate until completely melted. Set aside.
• Whisk together flour, sugar, and salt in a medium bowl. Whisk together milk, eggs, and vanilla in another medium bowl. Gradually add milk mixture to flour mixture, whisking until smooth. Add chocolate-butter mixture, whisking until smooth. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or up to overnight.
• Lightly coat an 8-inch crepe pan or nonstick skillet with melted butter. Heat over medium heat until just starting to smoke. Remove pan from heat; pour about 2 tablespoons batter into pan, swirling to cover bottom. Reduce heat to medium-low; return pan to heat. Cook, flipping once, until edges are golden and center is dry, about 30 seconds per side.
• Slide crepe onto a plate. Repeat process with remaining batter, coating pan with butter as needed. Crepes can be refrigerated, covered, up to 1 day.
• Place a crepe on a wire rack set over a rimmed baking sheet. Spread with about 3 tablespoons hazelnut filling. Top with another crepe. Continue layering with hazelnut filling and crepes, using about 32 crepes and ending with a crepe on top. Refrigerate until firm, about 15 minutes.
• Spoon 1/2 cup glaze on top of the cake, spreading to edges. Spread remaining glaze around sides of cake, coating completely. Refrigerate until glaze is firm and set, about 20 minutes. Cake can be refrigerated up to 3 days. Garnish with toasted and candied hazelnuts.

VEGAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
• Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
• Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.

VEGAN CHOCOLATE-RASPBERRY CAKE WITH DARK CHOCOLATE GANACHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Oil and flour a fluted tube pan (such as Bundt®).
• Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add 2 cups soy milk, oil, vinegar, and vanilla extract and stir until just combined. Pour batter evenly into the prepared pan.
• Bake in the preheated oven, watching closely, until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool in the pan on a wire rack for 15 minutes. Invert cake onto a serving platter with a sheet of wax paper underneath the cake. Let cool completely, about 45 minutes, before glazing.
• Combine jam and 1 tablespoon water in a microwave-safe bowl. Heat glaze in a microwave oven at 50% power for about 1 minute.
• Combine chocolate chips and 1/4 cup soy milk in the top of a double boiler over medium heat. Stir until chocolate is melted, about 5 minutes. Add coffee granules and stir until smooth. Remove ganache from heat and let sit to thicken slightly, about 8 minutes.
• Spoon and spread raspberry glaze all over the top and sides of the cake. Follow with ganache. Allow cake to sit in a cool place until serving. Before serving, remove the wax paper from under the cake.

VEGAN DARKEST CHOCOLATE CREPE CAKE

Steps:

• Double boil the chocolate, add to all ingredients in a blender, blend. Heat a nonstick 8" skillet over medium-high heat and wipe it lightly with oil before making each crepe (or spray with a spray canola or vegetable oil). Use about 3 T. of batter per crepe (stirring the batter before you make each crepe), rolling and tilting the pan until it evenly covers the bottom. Cook for a few seconds, or until the top looks dry. Carefully loosen the crepe with a spatula and flip it over. After a few seconds the other side should be dry. * * * Place all mousse ingredients in a blender and blend until smooth. Refrigerate for several hours. * * * Nutella: Preheat oven to 350 degrees. Place nuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking so ensure an even color. Since the skin is bitter, you'll want to discard them. Wrap the cooled hazelnuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off. Don't fret if you can't get off all the skins. Process nuts in a food processor, scraping down the sides of the bowl occasionally, until they have liquefied, about 5 minutes. At first, you will get coarsely chopped nuts, and then it will turn into a fine meal. After a little while, the nuts will form a ball around the blade, and it will seem like you only have a solid mass. Keep processing. The heat and friction will extract the natural oils, and you will get hazelnut butter! When the nuts are liquidized, add in the sugar, cocoa and vanilla. Slowly drizzle in enough oil to make a spreadable consistency. Since the mixture is warm, it will be more liquidy now than at room temperature. * * * glaze: Bring milk, corn syrup, salt to a boil over medium heat. Remove from heat. Add chocolate. Swirl pan to completely cover with cream. Let stand for 5 minutes. Stir until smooth. Let cool completely.