2 cups milk (adjust the amount according to the thickness of the batter) (500ml)
2 cups all-purpose flour (250g)
Melted chocolate, for deco
Whipped cream filling:
2 cups whipping cream (500ml)
¼ cup sugar (50g)
1 teaspoon vanilla extract (5ml)
Chocolate whipped cream:
½ cup whipping cream
2 tablespoons sugar (25g)
¼ cup semi-sweet chocolate chips (40g)
Mushroom meringue:
3 eggs
130g sugar
Chocolate, melted
Food color, optional
Instructions
Rainbow mille crepes
1. Start by trimming the crepes. You can find my rainbow mille crepe recipe here.
2. Make a rainbow cake with crepes and whipped cream.
3. Let set in the refrigerator for 2 hours.
Chocolate whipped cream
4. Whip whipping cream. Mix in ¼ of whipped cream into melted semi-sweet chocolate. Then transfer all the chocolate mixture into whipped cream and whisk until combined.
Build the cake
5. Spread chocolate whipped cream on the sides of the cake.
6. Make log patterns with a fork.
7. Thinly spread whipped cream on top.
8. Make annual rings with melted chocolate.
Meringue mushrooms
9. Whip egg whites until foamy. Gradually add in sugar into a stand mixer. Keep whisking until stickty and shiny.
10. Transfer to a pastry bag fitted with a round pastry tip. Pipe on a parchment paper lined pan.
11. Bake at 200 degrees F. (100 degrees C.) for 1½ hours. And dry meringues in the oven with the door closed for 3 hours, or until dry.
12. Make meringue mushrooms using chocolate as glue.
13. Decorate the cake with mushroom meringues.
14. Serve with ice cream, jam, chocolate/nutella sauce, syrup, etc.
