Crepes:

1. In a large bowl, add the flour, salt, sugar and cocoa powder. Stir to combine.
   
2. Add the eggs and stir to combine.
   
3. Add the milk and oil, and again, stir to combine. The batter should be very loose and no lumps. *Some suggest using a blender to combine so there are no lumps. **Others also suggested that you chill the batter for 30-60 minutes before using.
   

4. Place an 8-inch skillet over medium heat and generously grease it with some butter. Once the skillet is hot, pour 3–4 Tablespoons (closer to 3 is best) of batter into the center of the pan. Tilt/twirl the pan so the batter stretches as far as it will go. The thinner the crepe, the better the texture. 

   

5. Cook for 1–2 minutes, then flip as soon as the bottom is set. Don’t wait too long to flip crepes or else they will taste rubbery. Cook the other side for 30 seconds until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. If desired, separate each crepe with parchment paper so they do not stick together. If you’re using enough butter in your pan, though, the crepes shouldn’t stick.

   
6. Once cool, use a cake ring or something similar to cut the crepes to a uniform size.
   

For Chocolate whipped ganache:

1. Boil the 100 g cream, pour over the chocolate and mix in a large bowl
2. Add the 200 g cream
3. Chill for at least 4 hours
4. When the ganache has cooled, whisk it to make it rise

Mascarpone cream:

1. In a large bowl, mix the mascarpone, cream and sugar.
2. Whisk until you obtain a smooth and creamy cream

For Assembly:

1. Place a crepe on a cake round.
2. Fill a pipping bag with the marscapone creme, and pipe straight rows of creme, leaving the same width of the pipe between rows. (See Notes)
   
3. Place another crepe over the marscapone creme layer, and using a chopstick, press the crepe down in the valleys between the marscapone stripes.
   
4. Fill another pipping bag with the chocolate whipped ganache. And pipe the ganache in the valleys now created.
   
5. Top with another crepe, and again use the chopstick to form the valley - do not press hard so not to smush the cremes. Fill those valleys with the cream.
   
6. Rinse repeat until there is no more crepes or cream.
7. On the last layer, fill in the valleys, and then top with the remaining cream, spreading it around to "ice" the cake.
   

8. Top off with a sprinkling of cocoa powder. Chill.

   
9. Cut with a very sharp knife, and serve.