Directions

1. 1

   In a blender, combine the whole wheat pastry flour, eggs, cooled brewed coffee, ¾ cup Baileys Coffee Creamer, and olive oil. Blend on medium speed until the mixture is completely smooth and fully combined, about 1 minute. The batter should have a thin, pourable consistency.

2. 2

   Transfer the crepe batter to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour to allow the flour to fully hydrate and the batter to rest.

3. 3

   While the batter chills, prepare the ganache. In a large saucepan over medium heat, combine the heavy whipping cream, 2 cups Baileys Coffee Creamer, and light corn syrup. Stir occasionally and bring the mixture to just a boil, then immediately remove from heat.

4. 4

   Add the roughly chopped semi-sweet chocolate to the hot cream mixture and let it sit undisturbed for 30 seconds to soften. Then whisk vigorously until the chocolate is completely melted and the ganache is smooth and glossy.

5. 5

   Pour the ganache into a large bowl and refrigerate until it becomes thick and spreadable, about 3 hours or until it reaches a frosting-like consistency.

6. 6

   After the batter has chilled for at least 1 hour, heat a 7 to 8-inch crepe pan or non-stick skillet over medium heat and lightly spray with cooking spray.

7. 7

   Using a scant ¼ cup measure, pour the batter into the center of the heated pan. Immediately tilt and rotate the pan in a circular motion to spread the batter thinly and evenly over the bottom. The crepe should be thin and delicate.

8. 8

   Cook the crepe for about 1 to 2 minutes, until the edges begin to turn light golden brown and start to lift away from the sides of the pan. Using a thin spatula, gently lift and loosen the crepe, then quickly flip it with your fingers and cook the second side for an additional 30 seconds.

9. 9

   Transfer the cooked crepe to a plate. Repeat the process with the remaining batter, stacking the finished crepes on the plate as you go. Lightly spray the pan between each crepe to prevent sticking.

10. 10

    Once all crepes are cooked and cooled slightly, begin assembling the cake. Place the first crepe on a serving plate. Spread a heaping tablespoon of the chilled, whipped ganache thinly and evenly over the crepe using an offset spatula, covering it almost to the edges.

11. 11

    Layer the second crepe on top of the ganache. Repeat the process, alternating crepes and ganache layers, until all crepes are stacked and used. The final crepe should be on top without ganache.

12. 12

    Spread 2 additional tablespoons of the whipped ganache over the top of the cake and smooth it out. Spread the remaining whipped ganache over the sides of the cake, ensuring all the crepe edges are covered and the surface is smooth and even.

13. 13

    Place the assembled cake back in the refrigerator for about 30 minutes to set the ganache layer.

14. 14

    While the frosted cake sets, place the remaining chocolate ganache in the microwave for 10 to 20 seconds and stir until just melted and pourable—do not overheat. Pour the melted ganache into a liquid measuring cup and let it cool to room temperature.

15. 15

    Once the first ganache layer is set, place the cake on a cooling rack positioned over a parchment-lined baking sheet to catch any drips.

16. 16

    Slowly pour the cooled melted ganache over the top of the cake, allowing it to flow over the edges and drip down the sides. If the batch seems too much, start by pouring about half and adding more as needed. Use an offset spatula to gently smooth and even out the ganache coating over the entire cake.

17. 17

    Optionally garnish the top with a few coffee beans for decoration. Return the finished cake to the refrigerator and chill until the final ganache coating is set and firm, about 30 minutes, before serving.