Chocolate Mille Crepe Cake

Ingredients

Blend batter: Combine all the ingredients (milk, flour, cornstarch, sugar, and eggs), except vegetable oil, in a blender. Blitz until completely smooth.
Strain: Pour the batter through a fine-meshed sieve into a large bowl. This ensures no lumps.
Heat pan: Heat a medium-sized non-stick pan over medium-low heat. Brush lightly with vegetable oil.
Cook crepes: Pour a ¼ cup of batter while swirling the pan to coat the bottom evenly. Heat gently until the surface becomes matte (no longer shiny), then flip with a rubber spatula and cook for just 10 seconds on the second side.
Stack and cool: Transfer cooked crepe to a baking tray. Repeat with the remaining batter, stacking the finished crepes as you go. Allow crepes to come to room temperature.

Whip cream base: Place heavy cream and sugar in the bowl of a stand mixer. Beat for 3-4 minutes until soft peaks form.
Add cocoa: Sift in the cocoa powder and continue to whisk until stiff peaks form.
Chill: Place in the fridge until ready to use.

Heat cream: Heat the cream in a small saucepan or microwave until steaming (don't boil).
Melt chocolate: Pour the hot cream over the chopped chocolate and cover with a plate or lid. Allow the chocolate and cream to sit for 5-10 minutes, or until the chocolate has completely melted.
Stir smooth: Stir until completely smooth and glossy. Set aside to cool as you assemble the cake.

Prepare base: Build the cake on a large plate or cake board—it can be difficult to move around if not assembled where you plan to serve it.
First layer: Lay one crepe on the board/plate and spread a thin layer of chocolate cream over the crepe (about 2-3 tablespoons).
Build layers: Top with another crepe. Continue the process, spreading cream and adding crepes, until all the crepes have been used. You should end with a crepe on top (no cream on the very top layer).
Top with ganache: Pour the cooled chocolate ganache over the top of the cake and spread by turning your turntable or rotating the plate.
Chill to set: Place the cake in the fridge to set for a minimum of 1 hour before serving. This allows the layers to settle and meld together.
Serve: Dust with cocoa powder just before serving. Slice with a sharp knife, wiping clean between cuts for neat slices.

No baking required: This is a no-bake cake! All the "cooking" happens in the pan when making the crepes.
Blender is key: The blender creates foolproof, silky smooth crepe batter with no lumps.
Cornstarch magic: The cornstarch acts as a tenderizer, so you don't need to rest the batter like traditional crepes.
Uniform crepes: Use a ¼ cup measure (or slightly less) for consistent thickness across all crepes.
Temperature matters: Keep milk and eggs at room temperature for the smoothest batter.
Thin, even layers: Don't overdo it with the cream between layers. Thin layers make for easier slicing and better proportions.
The overnight trick: This cake actually gets better after sitting in the fridge overnight. The crepes absorb moisture from the cream and become more cake-like.
Count your crepes: You should get about 20-24 crepes from this batter. More crepes = taller, more impressive cake!