In a blender, combine large eggs, full-fat milk, granulated sugar, plain flour, and melted butter until smooth. Allow mixture to rest for at least 1 hour or refrigerate overnight.

Heat a non-stick frying pan over medium heat, lightly greased with butter or oil. Pour a small amount of batter, swirling to coat the bottom evenly. Cook for about 2 minutes until edges lift and bottom turns golden. Flip and cook for another 30 seconds. Repeat until all batter is used, stacking crepes on a plate.

In a large bowl, whip the double cream until soft peaks form. Gradually fold in sifted icing sugar and cocoa powder, blending gently. Place it in the refrigerator to chill.

Heat the remaining double cream in a saucepan until hot but not boiling. Remove from heat, add chopped dark chocolate, stirring until smooth and glossy. Set aside to cool slightly.

On a serving plate, spread a thin layer of whipped chocolate cream, place the first crepe on top. Continue layering crepes with chocolate cream until all crepes are stacked. Chill in the refrigerator for at least 1 hour.

Once the cake has chilled, pour cooled ganache evenly over the top, allowing excess to drip down the sides. Let ganache set before slicing and serving.