Place all ingredients in a blender and blend until combined

In a 9-10 inch skillet, melt butter

Add 2 tablespoons of batter at the center of the skillet and swirl it around until the bottom of the skillet is covered. Cook for 2 minutes

Flip and cook for 30 more seconds

Remove from heat and repeat the process until 20 crepes are made

Keep each crepe separated by a layer of parchment paper

In a mixer, add the egg yolks and sugar

Mix on med-high speed for 4-5 minutes or until the mixture becomes thick and creamy

Add the butter and the vanilla and keep mixing. Don't worry if mixture looks broken

Meanwhile melt the chocolate: Place it in a bowl and microwave in 20 second intervals. Stir between each interval until all the chocolate is completely melted. Let it cool for 3-4 minutes

To the butter mixture add the melted chocolate and mix until completely combined

Place a crepe on a cake plate

With a spatula add a bit of the chocolate cream and spread a thin layer completely covering the crepe

Cover with another crepe and repeat the process with 18 more crepes

With the remaining buttercream cover the sides

Refrigerate while making the caramel

Place a crepe on top of a silicone mat or parchment paper

Pour the sugar in a heavy bottomed pot over medium heat

Let the sugar melt and caramelize until it achieves an amber color. Do not stir

Remove caramel from the heat and add the lemon juice. BE CAREFUL because caramel can splash and burn the skin. Mix with a wooden spoon

Pour caramel all over the crepe completely covering it

Let it set in the fridge for 10-20 minutes

When caramel is set, place it on top of the crepe cake

In a mixer place the heavy cream, cocoa and sugar

Mix on high speed until the mixture is creamy and thick. 4 to 5 minutes

Spread the whipping cream on top and the sides of the cake in a decorative manner

Refrigerate until ready to set