Chocolate Mocha Crepe Cake

Chocolate Mocha Crepe Cake
Chocolate Crepes 

Mix in medium bowl:

2-3/4 c. (350g) flour

3/4 c. (90g) cocoa powder

2 tsp (2g) instant coffee powder

1/2 tsp (3g) salt

In large bowl mix: 

4 eggs

1/2 c. (100g) sugar

1 tsp (5g) vanilla extract

Add: 

2 c. (480mL) milk

Flour mixture - mix well

Add:

6 Tbs (80g) oil

2 c. (480mL) sparkling mineral water

Heat 9" non-stick pan over medium heat. Sprinkle a bit of oil or butter. Pour a small ladle of batter in the middle of the pan and with a circular move spread the batter to the edges of the pan. Cook the crepe until the top appears dry. Flip over and cook the other side for a few seconds. Place on cooling rack and repeat with remaining batter.

Prepare Mascarpone Mocha Frosting

In large bowl:

2lbs (1kg) Mascarpone cheese - beat until smooth

Add:

1-1/3 c. (160g) powdered sugar

1-1/2 tsp (7g) vanilla extract

3-1/2 tsp (7g) instant coffee powder

In separate bowl beat:

2-2/3 c. (640g) whipping cream until stiff peaks form.

Fold the two mixtures together.

Assembly:

Place a bit of frosting on a serving platter and place the first crepe. Spread with about 1/4 c. frosting. Top with another crepe and spread about 1/4 c. frosting. Repeat the process until the crepes are used. (I had leftovers. I used 24 crepes for this cake)

Spread the remaining frosting on top and sides of the cake, smooth the top and sides. Refrigerate for at least 1 hour. 

Prepare Ganache:

4 oz. (120g) semisweet chocolate

5 oz. (140g) whipping cream

Place cream and chocolate in a heatproof bowl and place over a pan with simmering water. Melt over low heat. Use a spoon and start making drips around the edges. Spread rest of ganache over cake. Refrigerate for at least 30 minutes prior to serving. Decorate with whipped cream, sprinkles, chocolate curls, chocolate covered espresso beans, etc....