Now I Don’t Mean To Toot My Horn…

…but I just can’t help myself!

Now, let me take you on a little photo journey:

First, I spent a few days making this

Then some judges did this to it…

Then  Leigh (who is on the left) stood on some stairs and said some words…

and handed me this innocuous looking whisk…

which said this!

And congrats to Sean & Lisa for winning the other two categories!

So, like any good winner, I have a few thank yous to say.  Thank you Cosmo’s & Leigh & Ken & the three wonderful judges & all of the other entrants with their lovely cakes and cookies and cupcakes and pies & my boyfriend for putting up with me while I made this cake for three days & my mom for the chocolate baketastic pastry skill genes she gave me AND for also showing up to have a slice & Martha Stewart for her undying provision of inspiration.  Because really, really, where would I be without Martha Stewart?

Dear blogging world, meet my mom.  I look like her.

Right, so about how I won.  Well, back in April 2007, the Daring Bakers took on Martha Stewart’s chocolate crepe cake.  I made the cake for the first time in May 2007 after the posts were up because I wanted to see if it were really so god-awful to make.  I think that month was the first time most DBers cursed on their blog.  The cake was that hard to make.  I made the cake.  I cursed it.  I hated it.  It was that hard to make.  I’m telling you: blood, sweat, and tears.  Of course, I’ve now learned that my crepe recipe was off and that I shouldn’t attempt to flip crepes (I have my own system now), but it was a really bad Saturday.

Fast foward to December 2007.  I had planned on making the crepe cake with a peppermint twist for Cosmo’s First Annual Vegan Bake-Off.  But then I got a weekend job had to work Sundays so I never entered the cake.  This year, with my Sunday free, all bets were off.  After a bit of research, I found a crepe recipe that looked easier to work with (no egg replacer!), decided to use the same method as VCTOTW’s chocolate mousse, and, since I had a bottle of peppermint schnapps sitting in my cupboard, I knew the peppermint twist needed to happen.  The end result?  Three days of work, no crying, no cursing, and one beautiful 14 layer prize-winning cake!

Check out Cosmo’s blog for other info!

Vegan Alcoholic Peppermintastic Dark Chocolate Crepe Cake

For the Crepes:

1-1/2 cups soy milk
1-1/2 cups water
3/4 cup melted Earth Balance
3 oz semi-sweet chocolate, melted
3 tbsp cocoa
3 tbsp  sugar
1/4 cup and 2 tablespoons agave nectar syrup
3 cups unbleached all-purpose flour
teaspoon salt

In a large mixing bowl, blend all ingredients.  Cover and chill the mixture for 2 hours.  (I made the batter the night before I wanted to make the crepes and left it in the fridge overnight–it worked great!)

Lightly grease an 8 inch skillet (I have a crepe pan) with some spray oil. Heat the skillet until hot. Pour approximately 3 tablespoons batter into the skillet. Swirl to make the batter cover the skillet’s bottom.  You want the crepe to be super thin.

Now, if you can flip a crepe, by all means, do that.  I, however can’t.  So here’s my method.  Once the batter covers the skillet, watch it until it starts to solidify like a pancake.  Air pillows will form and poof up the crepe.  When the crepe looks fully cooked (but before the bottom burns!), place a wire cooling rack on top the pan with an oven mit underneath, flip the pan upside down (as if you were flipping a cake out of its pan onto a cooling rack), and voila, one perfectly cooked crepe that didn’t break!

For the mousse filling:

2 15 oz packages of firm Mori-Nu tofu, drained
3/4 cup peppermint schnapps
4 tbsp agave nectar
2 tsp vanilla extract
24 oz semisweet chocolate, chopped

Crumble the tofu into a blender or food processor.  Add the peppermint schnapps, agave, and vanilla.  Puree until completely smooth.

Meanwhile, in a double boiler, melt the chocolate.  Let cool for a minute or two, then add to the tofu mixture in the blender.  Blend until combined.

Set aside.

For the ganache:

1 1/4 cup soymilk
1 tbsp agave nectar
10 oz semi sweet chocolate, chopped
pinch of salt

Bring milk, agave nectar, and salt to a boil in a saucepan over medium heat.  Remove from heat.  Add chocolate and whisk until melted.

Set aside.

To Assemble:

Day One: Make crepe batter and let it sit in the fridge overnight.

Day Two: Make crepes.  Let them cool.

Once cooled, place a crepe on a wire rack set over a rimmed baking sheet.  (Or I just did this directly on my cake board–which I made out of cardboard covered with tin foil–and wiped the excess ganache off at the end.)  Spread with about 3 tablespoons of the mousse. Top with another crepe.  Continue layering with the mousse and crepes, ending with a crepe on top. Thanks to crepes breaking and other errors of execution, I only managed 14 layers.  But this can certainly be taller!  Refrigerate until firm (2 hours-overnight).

Day Three: Make the ganache.  Set aside.

Take the cake out of the fridge and trim the edges with a sharp knife until the cake looks uniform.  Then spoon 1/2 cup glaze on top of the cake, spreading to edges. Spread remaining glaze around sides of cake, coating completely.

In a freezer ziplock bag, place 20 or so round peppermint candies.  Bash the candies with a hammer until you have pieces.  Using your hands, pat the peppermint pieces onto the side of the cake.

Refrigerate the cake for at least 30 minutes before serving!

And when you serve it, slice it very thinly–this cake is diabetes on a plate.  And super rich.  But super worth it!

26 Responses to “Now I Don’t Mean To Toot My Horn…”
  1. Tara says:

    Congratulations!! That cake makes me want to rethink my whole position on chocolate and peppermint (usually I hate it). You veganized AND simplified a Martha Stewart recipe–you’re my hero!

  2. Liz² says:

    !!!! congratulations!! :O!
    that thing is gorgeous, and has the best cake-name ever to boot (alcoholic AND peppermintastic, excellent…). seriously, wow… you kick crepe!

  3. gail says:

    Wow wow wow wow! I am so impressed. I have admired crepe cakes from afar in bakeries but have never tried one (probably because I have never before met a vegan one). This sounds amazing. Maybe *one* day I’ll be brave enough to give it a try!

  4. CHOMP says:

    ah! congratulations!!!!!

  5. Virginia says:

    congratulations! that cake sure looks delicous! too bad i am too lazy to attempt to make it! =( maybe if i am feeling ambitious towards the holiday,…..

  6. VeggieGirl says:

    HELL YES, GIRL!!!!! :-D

    Oh and sorry, but I HAVE to give a “holy yum” shout-out to the hempmilk in the background of the 3rd photo ;-)

  7. bex says:

    wow, congrats. That cake looks wonderful!

  8. jessy says:

    that is so awesome! congrats, congrats, CONGRATS! your cake sounds absolutely amazing – and it looks sooooooo scrumptious! hooooooooooray for a well deserved award! you rock!

  9. Oh that cake was yours!!! Yay!! Congratulations!!

    I was there, but we’ve never met before so I didn’t know it was you! I didn’t try any of the entries (including mine, the chocolate fudge pecan brownies) since I’m cutting out sugar for awhile, but now I kinda wish I had tasted the winner!!

  10. allularpunk says:

    congratulations! that is a beautiful cake and it looks so yumtastic! you are certainly brave for trying this out… i cannot even imagine.

  11. shellyfish says:

    I’m so excited that you won!!!!!!
    Your cake looks amazing, and how total rad is it to win a freaking prize? And have cake? You rock the casbah!!

  12. aTxVegn says:

    Wow, congratulations on a well deserved award! What an outstanding cake.

  13. DaviMack says:

    Congratulations! It sounds like a winner, and I like that you didn’t need any egg replacer; I can’t imagine what flax seeds would do to crepes … but it isn’t really good, probably, at least not in a cake.

    Oh – and you have “pasty skill genes?” As in, you make meat pies? ;)

  14. WOW! This is so hard-core! You SHOULD toot your own horn! Your cake looks SO amazing! YAY! Congratulations!!
    PS: You are such a cutie pie! And your mom looks so proud of you!

  15. BitterSweet says:

    Congratulations!! That definitely sounds like a winner to me alright!

  16. Leah says:

    What a gorgeous, mouth-watering cake! Great job!

  17. Leigh says:

    With three days worth of work put into one cake, it’s no wonder you won! Thanks again for participating, it was amazingly delish!

    P.S.- why do I seem to have a case of pumpkin head in that picture? Bah.

  18. abracapocus says:

    hey, congrats! we were sad we couldn’t get back in time for the bake-off, but some little elves saved us samples of a bunch of the goodies. one was yours and it was indeed lovely.

  19. Mihl says:

    Congratulations! That cake looks so stunning. Thank you so much for sharing the recipe.

  20. You and your mom have the prettiest smiles I’ve ever seen.

    Tofu chocolate ganache sounds amazing.

    Congrats on the win. :-)

  21. Rural Vegan says:

    Congratulations! That cake is amazing, there’s no way you wouldn’t win!

  22. crepe cake?!? ahh, that is too cool! your photos are fantastic… i wish i could have had a whopping bite of that cake, but it looks like the judges demolished it. that trophy whisk is so awesome too!

  23. Amanda says:

    Wow!!! That looks amazing. You’ve got a golden whisk girl! Although your pictures are beautiful as always, my favorite one is the one with your mom..she’s beaming with pride!

  24. Sal says:

    wowza, toot away – that cake looks amazing!!

  25. Sam says:

    Thanks so much for sharing this fabulous recipe! I just made it for a friend’s birthday, but I substituted 1/4 cup creme de cacao and 1/2 cup goldschlager for the pepperment schnapps… and then I topped the whole thing with gold leaf and coarsely crushed cinnamon sticks. I think it might be the most impressive dish I have ever made, thanks to you!

    • Jes says:

      Oh wow, that’s so exciting that someone made it! the goldschlager and creme de cacao sound amazing! And gold leaf and cinnamon sticks?! Do you have a picture online somewhere?? I’d love to see it!

Leave A Comment