The Chocolate Crepe Cake is an easy dessert made with crepes. Crepe desserts are all the rage these days because they’re easy to make, they look impressive, and you don’t need any fancy ingredients to make them. You will need a few pantry staples like flour, sugar, and milk, with a few special items like cream cheese and chocolate.
This Chocolate Crepe Cake is rich in chocolate flavor and has a smooth texture. It’s decadent, sweet, and luxurious. Made with beautiful layers of soft crepes and whipped cream—it’ll be one of the most impressive cakes you’ve made thus far!
Start by whipping up a batch of chocolate crepes (see our tips below to make sure they come out perfectly. Then make the filling by whisking together the ingredients until smooth.
Stack the crepe cake layers, each with a layer for cream filling in between. Use the remaining cream filling to spread all over the cake (like you would with frosting). Finally, top the cake with the chocolate ganache and leave it to cool.
If you don’t want it to be as sweet, use dark chocolate and Dutch-process cocoa powder.
Crepes shouldn’t be rubbery. If they are, there are two possible reasons for this: either – too much flour (which means too much gluten), or the crepes are cooking too slow.
Make sure to rest your crepe batter. This gives the gluten time to relax, which means light and fluffy pancakes. Rest for at least 30 minutes, and up to 2 days.
A crepe pan will be very useful to cook the crepes in. The sides are shorter which makes for easier flipping. But you can also use a medium frying pan— either a non-stick pan (an indispensable item in the kitchen) or a well-seasoned cast-iron pan.
Don’t make the pan too hot, instead cook over medium heat. If the pan is too hot, the batter will cook before it spread completely to the sides.
Use a pastry brush to coat the pan with a thin layer of oil. You don’t want it to be too greasy.
Make a triple chocolate version by adding melted chocolate to the cream filling.
Make this a Coffee Chocolate Crepe Cake by adding espresso to the filling, and to the chocolate ganache.
You can also add a layer of raspberry puree to the filing.
The Chocolate Crepe Cake can be made a few days ahead of time and stored in the refrigerator. It will keep for up to 4 days. The crepe cake is often best when served the following day.
The Chocolate Crepe Cake can be frozen. Cover tightly with plastic wrap and freeze for up to 3 months. To serve, thaw in the fridge (overnight) before serving.
Add the dry ingredients to a large mixing bowl and whisk to combine.
Add the milk and whisk to combine.
Pour a small amount of batter into the preheated pan, and swirl. Cook the pancake on one side until golden (about 2 minutes) then flip and cook the other side for one minute.
Make the filling by whisking together all the ingredients until smooth.
Add the filling to a crepe.
Form the Crepe Cake by alternating layers of the crepes and filling.
Spread the remaining cream all over the Crepe Cake.
Make the ganache by melting chocolate and heavy cream, and stirring until smooth. Pour it over the cake.