Chocolate Crepe Cake with Pumpkin Mascarpone Cream Filling

Chocolate Crepe Cake with Pumpkin Mascarpone Cream Filling:

For the Crepe Layer:

2/3 cup all-purpose flour

1/4 cup dark cocoa powder

1/4 tsp. salt

2 eggs

1/4 cup sugar

1 cup milk

1/4 cup butter, melted

1 tsp. vanilla extract

2 tbsp.butter for cooking crepes

For the Filling:

1 (16 oz.) container mascarpone cheese

1/2 cup whipping cream

1 cup powdered sugar

1/2 tsp. pumpkin pie spice

1 cup canned pure pumpkin (not pumpkin pie mix)

orange food coloring (optional)*

15 pieces parchment paper (cut approx. into 6" squares) for separating crepes

For the Candied Pecans:

1 tbsp. butter

1 tbsp. brown sugar

1/3 cup chopped pecans

For the Chocolate Glaze:

1/4 cup semi-sweet chocolate chips

2 tbsp. whipping cream

Note: The crepes are cooked in a 6-inch skillet and produces 16 crepes. Larger skillets may be used but will produce fewer number of crepes resulting in a wider but shorter cake.

To make the crepes: Combine flour, cocoa powder, and salt in a small bowl. Set aside. Beat eggs and sugar until creamy. Add milk, butter, vanilla extract and beat until incorporated. Add the flour mixture and continue to beat until smooth. Allow to rest in the refrigerator for at least 20 minutes. In the meantime, prep the filling and candied pecans.

To make the filling: Place mascarpone cheese, whipping cream, powdered sugar, and pumpkin pie spice in a medium mixing bowl. Starting on low and quickly increasing to high, beat until the mixture thickens and forms soft peaks when the beater is removed, about 2 to 3 minutes. Add pumpkin and food coloring (optional). Mixture will become slightly loose again. Beat for a minute or so until it thickens.

For the candied pecan, preheat a small skillet on medium heat. Add butter and brown sugar. Stir to dissolve. Add pecans, cooking and stirring for 2 minutes. Spread on parchment lined tray. Allow to cool.

To cook the crepes: Preheat a 6-inch skillet on medium high. Smear some butter on skillet. Add about 3 tbsp. of batter and swirl skillet to spread batter evenly on the bottom. Cook until the bottom sets and tiny bubbles form on batter (about 1 minute). Flip crepe over using a spatula. Cook the second side until set, about 30 seconds. If crepes browns too quickly, reduce heat. Place on a flat surface. Continue making crepes until all the batter is used up. Place the newly made crepes on top of the previous one, separated by a piece of parchment paper.

To assemble cake: Place a small dollop of filling in the middle of the cake dish and spread evenly. This is to prevent the crepe from sliding on dish. Cover with a crepe. Spread a rounded 1/4 cup of filling on top, coming within 1/4 inch of the rim. Repeat layering crepe and filling. Do not place filling over the last crepe. Make the chocolate glaze. Place whipping cream and chocolate chips in a microwavable bowl. Microwave for 30 seconds. Stir. If mixture is not smooth, microwave for 15 seconds and stir. Allow to cool for a minute then gently pour glaze over cake. Use a spatula to spread it evenly allowing chocolate to cascade over the sides. Cover the top with a layer of candy pecans. Store refrigerated. Makes 6 servings.

*If you have orange food coloring, add a little at a time until you get the desired shade. I don't have orange, so I use a mixture of red and yellow. Start with a rounded 1/4 tsp. of each which should produce a pale orange. To get a more intense shade, add more food coloring. If the color is a bit pink, add more yellow. If it is sallow, add a little more red.

Tip: To prevent the cake from tilting, especially while traveling, insert 2 to 3 evenly spaced wooden skewers into the cake, clipping them about an inch above the top. Remove before serving.