Triple Milo Crepe Cake Recipe: Milo Dinosaur Cake Featuring Milo Ganache, Batter, And Filling

Even before baking, you’ll have to stock your kitchen cupboard with large and clunky cake pans. You’ll then have to nail the right texture and taste for the cake’s sponge, which tends to require a bit of trial and error.

I’ve incorporated as much Milo as possible in this recipe, putting it in the crepe batter, cream filling, and in the ganache. Swirl the batter around the hot pan to spread it around and let it cook for a minute. Once you’re done with the crepes, chill them in the fridge while you prepare the Milo cream.

Add in the sugar and Milo powder, and continue to beat until the cream develops a medium peak consistency. There’s no need to apply the cream on the top as we’ll be adding a thick layer of ganache instead. You’ll need to make sure that the amount of Milo cream is consistent for each layer; this gives the final product an even and beautiful look when it’s sliced apart.

Let the crepe cake firm up by chilling it in the fridge as you work on the Milo ganache. Add in the Milo powder and stir the ganache with a whisk until it gets nice and smooth.

Place the crepe cake on a wire rack with a tray resting underneath and pour the Milo ganache all over the cake. Let the glazed cake cool in the fridge for another 30 minutes to let the ganache firm up.

Heat a 10” frying pan on medium-low heat and pour a ¼ cup of crepe batter into it. To prepare the Milo cream, whisk the whipping cream with a hand mixer until they develop soft peaks. Layer the cake by placing a piece of crepe at the bottom of a cake stand or large plate, layer on a scoop of whipped cream, and continue this process until there are no crepes remaining.

Place the cake in the fridge to firm up for at least 30 minutes. Prepare the Milo ganache by heating up the cream and condensed milk in a saucepan until it’s almost simmering.

In a mixing bowl, pour the heated cream mixture into the chocolate and let it sit for a minute before adding in the Milo powder. Place the chilled cake on top of a wire rack and pour the Milo ganache over the cake and spread evenly.

Chill for at least 30 minutes to let the ganache firm up. Keep the cake covered and you’ll be able to store it in the fridge for at least two days.