Sunny Priyan
Whisk together 1 cup flour, 2 tablespoons cocoa powder, 2 eggs, 1 1/2 cups milk, 1 tablespoon sugar, and a pinch of salt. Blend until smooth.
Heat a non-stick pan over medium heat, lightly grease it, pour in a small amount of batter. cook each side for 1-2 minutes.
Warm 1 cup of heavy cream until it starts to simmer, then pour it over 8 oz of chopped dark chocolate. Stir until silky and let it cool.
Whip 1 cup heavy cream with 1-2 tablespoons powdered sugar until stiff peaks form.
Place a crepe on a plate, spread a layer of chocolate ganache, then top with whipped cream. Repeat until all crepes are stacked.
Refrigerate for 2 hours to set. Slice and enjoy your decadent chocolate crepe cake!