Chocolate Crepe Cake with Blackberry Ginger Balsamic Ganache

Serving Size: 4-6


2 c. milk
2 eggs
4 tablespoons unsalted butter, melted
1-1/2 c. flour
1/3 c. plus 1 tablespoon cocoa powder
1/3 c. sugar
1/2 teaspoon salt
2 tablespoons coffee
4 oz. semisweet chocolate
1/2 c. cream
1 lb. strawberries
4 tablespoons Bella Sol Blackberry Ginger Balsamic Vinegar
1 tablespoon sugar


  1. Place first eight ingredients into a blender and blend until smooth. Heat a non-stick pan over medium-high heat, adding a bit of butter to coat the bottom, and pour in a ladle of crepe batter, rotating pan clockwise to spread evenly. Cook for about 30 seconds and flip, cook for another 10-20 seconds, and remove from pan. Repeat until batter is gone. Crepes can be made a day or two in advance; once cool, stack and wrap in plastic. (The first few crepes may turn out ugly until you figure out the ideal heat setting. They will still be delicious.)
  2. When crepes are done, put a small sauce pot with water over medium heat. Place a heat-proof bowl on top of the pot, creating a double boiler, and add chocolate pieces. Put another small pot with cream over medium-low heat. When chocolate starts to melt, pour warm cream in bowl, stirring until incorporated. Remove bowl from pot and stir in 2 tablespoons Blackberry Ginger Balsamic. Set aside.
  3. While chocolate is melting, slice strawberries and stir in sugar and 2 tablespoons Blackberry Ginger Balsamic Vinegar. Let sit for at least 10 minutes, more if time allows.
  4. To assemble cake: smear a bit of ganache on plate, place a crepe on top, then layer with ganache, and strawberries. Repeat until all crepes are used. Serve at room temperature with a frosty Milk Stout and enjoy.