In a mixing bowl, whisk together 4 large eggs, 2 cups of full-fat milk, 2 tablespoons of granulated sugar, 1 cup of all-purpose flour, and a pinch of salt, until the batter is smooth. Stir in 2 tablespoons of melted butter. Let the batter rest for at least 1 hour.

Heat a non-stick frying pan over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter into the pan and cook for about 2 minutes until the edges are lightly golden. Flip and cook for an additional 30 seconds. Repeat until all batter is used.

In a large bowl, whip 1 cup of double cream with a hand mixer until soft peaks form, about 3-4 minutes. Gradually fold in 1/4 cup of icing sugar and 2 tablespoons of cocoa powder. Chill the whipped chocolate cream.

In a small saucepan, heat 1 cup of double cream until hot but not boiling. Pour it over 8 ounces of chopped dark chocolate in a bowl. Stir until the chocolate is melted and smooth. Allow it to cool slightly.

On a serving plate, spread a thin layer of whipped chocolate cream, then layer a crepe on top. Continue layering until finished, covering the final crepe with plastic wrap and chilling for at least 1 hour.

Pour the cooled ganache over the top of the cake, allowing it to drip down the sides. Spread gently to cover any exposed edges. Let set at room temperature for about 15-20 minutes before serving.