Guinness and Baileys crêpe cake
A boozy cake your guests will love!
For the crêpes
375g flour
9 large eggs
375ml milk, at room temperature
375ml Guinness, at room temperature
2 tbsp cocoa powder
75g butter, melted
2 tsp vanilla extract
4 tbsp sugar
1/2 tsp salt
For the filling
750ml cream
75g caster sugar
90ml Baileys
To decorate
Chocolate shavings
Whisk together the flour, cocoa powder, sugar and salt. In a large jug, mix the milk, the eggs, vanilla extract and melted butter. Gradually add the wet ingredients, whisking well between each addition, until the mixture is smooth.
Heat a crêpe pan and grease with oil. Pour about ⅓ cup of the batter on the hot pan and cook about 1 minute on each side. Repeat until all the batter is used up and let the crêpes cool down completely. You should end up with about 25 to 30 crêpes.
Meanwhile, whisk together the cream, sugar and Baileys until soft peaks form. Using a large plate, cut the edges of the crêpes so they are all perfectly round.
To make the cake, place a crêpe on a cake stand and spread with the Baileys cream. Repeat until all the ingredients are used up, finishing with the cream on top. Decorate with chocolate shavings and refrigerate until ready to serve.
