Chocolate crepe cake: wonderful and with a truly delicate flavour!

INGREDIENTS
For the base:
2 eggs 
80g (1/3 cup) of sugar
1/3 tsp of salt 
30g of butter 
70g of honey 
40ml (2 tbsp) of milk 
80g (1/2 cup) of flour 
20g (1/8 cup) of cocoa powder 

For the crepes:
190g (1 1/2 cups) of flour 
45g (1/3 cup) of cocoa powder 
20g of sugar 
1/3 tsp of salt  
3 eggs
270ml (1 cup) of milk 
170ml (3/5 cup) of hot water
35ml (2 tbsp) of olive oil 

For the cream:
260g of cream cheese
60g (1/4 cup) of powdered sugar 
160g of Greek yogurt 
260g (1 cup) of whipping cream 
60g (1/4 cup) of powdered sugar 
30g (2 tbsp) of honey 

Powdered sugar 

METHOD
1. In a bowl mix together eggs with sugar and salt, add honey, butter, and milk, and sift in flour, and cocoa powder.
2. Transfer to the baking pan and bake for 25 minutes at 170°C (340°F)
3. Mix eggs, sugar, salt, milk, hot water oil, and honey in another bowl, and sift in flour and cocoa powder. Fry crepes on medium heat.
4. In another bowl mix together cheese, sugar powder, and yoghurt, add in whipped cream with sugar powder and honey. 
5. Spread crepes with prepared cheese cream and top onto the cake, fix and refrigerate for 6-8 hours. Sprinkle with sugar powder.
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