Add all of the ingredients apart from the melted butter into a blender (or use an electric mixer) and blend until smooth. Let it sit for at least an hour.
Place your non-stick frying pan over medium- low heat, allow it to heat up and brush it lightly with melted butter. Using a ladle or a measuring cup (1/4 cup is a good size for 8 or 9 inch pan), pour the batter onto the frying pan and make a large circle, twisting your wrist until the crepe batter coats the entire bottom of the frying pan. Try to avoid the batter coating the sides of the pan, you only want to cover the bottom, to ensure the even size of the crepes.
Cook the crepe for about 2 minutes, or until lightly golden, then flip over to the other side and cook for further 30 seconds (or until very lightly golden). Repeat with the remaining batter.
To make chocolate cream:
Using a hand mixer, whip the cream in a large bowl until stiff peaks form. Add icing sugar and cocoa powder and fold until fully incorporated. Place in the fridge until ready to use.
To make chocolate ganache:
Place the chocolate and cream in a bowl over small pan of simmering water and allow it to melt, then stir it until smooth and glossy. Add 3 tbsp of butter, mix to combine all together.
To assemble the cake:
Spread a thin layer of chocolate cream on a cake board or large plate. Lay down your first crepe and top it up with a thin layer of chocolate cream. Use 1 tbsp measure or a small cookie scoop to make sure you are spreading equal amount of chocolate cream on all layers. Spread thin, even layer of chocolate cream to the very edge of your crepe (I found using cake turning table very helpful and you may want to use it too) then press a second crepe on top.
Repeat with the rest of the crepes and chocolate cream, leaving the last crepe on top without chocolate cream spread. Place in the fridge for about an hour, allowing the cake to firm up a bit. Save any leftover chocolate cream as you will need it for the sides of the cake.
Remove cake from the fridge. You can trim the edges of the crepes if you want by placing another cake board or a plate/ bowl slightly smaller in diameter than your crepes on top of the cake. Then, using a serrated knife, trim the edges around until you have a clean circle.
Use any remaining chocolate cream to coat the outside of the cake and fill any gaps you may have on the sides. Place the cake back in the fridge for about 15 minutes.
Remove cake from the fridge and pour the ganache over the top and the sides of the cake. Allow the ganache to set before serving the cake. Enjoy!
My pan was 9 inches in diameter. I found 8, 9 or 10 inches pans best for this cake.
Depending on the size of your frying pan, you should get about 20- 25 individual crepes. The more crepes, the more layers, the more impressive the cake will look!
Brush your frying pan lightly with melted butter. You don't want to use too much, just a light, very thin layer will do the trick!
Use a measuring scoop or spoon for equal amounts of the chocolate cream layers.