Chocolate Crêpe Cake with Bourbon

Make Chocolate Crêpes:

1. Whisk together all ingredients for crêpes.
2. Allow crêpe batter to rest in the fridge for 20-30 minutes.
3. Preheat small crêpe-pan or nonstick pan on high heat, and brush with oil or butter. Quick Tip: Try to make sure you're using a pan that is as close to 5" across as possible-- I use a small omelette pan.
4. Holding pan just off heat, add 2 TB batter and swirl to coat pan. Place back on heat and cook for about 90 seconds, until the bottom of the crêpe is golden and slides off the pan easily.  Flip and cook the other side for 5-10 seconds. Move crêpe to a wire rack or plate to cool, and repeat with remaining batter.
5. Note: If not using immediately, stack with wax paper in between crêpes, and refrigerate for up to 2 days, or freeze for up to 3-4 months in an airtight container. Don't skip the wax paper-- the crêpes will stick together.

Making Bourbon Whipped Cream:

1. While making crêpes, put a glass or metal bowl in the freezer to chill.
2. Remove bowl from freezer, and add cream, sugar, and bourbon. Use a hand mixer to whip cream into stiff peaks.

Assemble Cake:

1. Begin assembling cake-- Place one crêpe in center of a plate, and add about 1 ½ TB whipped cream to the crêpe. There should be enough cream to cover the crêpe, but not so much that it will ooze out the side. Leave about a ½ inch border along the edge of the crêpe. Top with another crêpe, and repeat. 
2. While layering, push down on the top of cake periodically to keep it from forming a dome. Finish cake with 20th crêpe.
3. Allow cake to set in the fridge at least 2 hours, or freezer 1 hour.
4. Optional: Serve cake with more whipped cream and/or fruit.
5. Use a VERY sharp knife to cut.
6. Cake can be stored up to 1 day in the fridge, or several weeks in an airtight container in the freezer. If freezing, allow to thaw in fridge before serving.