Chocolate crepe cake made with thin crêpes layered with chocolate mascarpone cream, finished with whipped cream and a rich chocolate sauce.
This chocolate crepe cake is a classic French-style crêpe gâteau, built with soft cocoa crêpes and a light chocolate mascarpone filling that stays smooth and stable once chilled.
As a French baker, I use the same layering technique I rely on for crêpe cakes and entremets, focusing on balanced sweetness, clean slices, and a cream that holds without being heavy.
Why you'll love this recipe
- No oven required All the crêpes are cooked on the stovetop, no baking needed.
- Soft layers, creamy filling Thin crêpes and chocolate mascarpone create a light, smooth texture.
- Great make-ahead cake Chills beautifully and slices clean for an elegant finish.
Ingredients You Need
- Vanilla & salt – Optional, to balance and enhance flavor
- Flour – All-purpose white wheat flour
- Milk – Semi-skimmed milk or almond milk for a dairy-free option
- Eggs – Room temperature for a smooth crêpe batter
- Butter (optional) – Adds softness to the crêpes
- Sugar – Granulated sugar and powdered sugar
- Mascarpone – Very cold, for a stable chocolate cream
- Cocoa powder – Unsweetened, for deep chocolate flavor
- Heavy cream – Full-fat (30%+), very cold
Tips for this recipe
- Rest the crêpe batter 20–30 minutes for softer, more elastic crêpes.
- Cook crêpes thin and even so the cake slices cleanly.
- Use very cold mascarpone and cream to keep the chocolate filling stable.
- Chill the cake before serving for clean layers and better texture.
- Add cocoa gradually to control bitterness and balance sweetness.
How to make chocolate crepe cake
Mix the dry ingredients: flour, salt, and sugar in a bowl, then make a well.
Add the eggs and whisk from the center, gradually incorporating the flour.
Pour in the milk slowly, whisking until smooth, then stir in the melted butter.
Cook the crêpes in a lightly buttered hot crêpe pan, 1–2 minutes per side.
Assemble the cake: layer crêpes with a thin spread of chocolate mascarpone cream.
Chill the cake for 30 minutes to set the layers.
Finish and serve: top with whipped cream and warm chocolate sauce before serving.
Serving suggestions
- Serve chilled with extra chocolate sauce on the side.
- Add fresh berries to balance the chocolate.
- Slice with a warm knife for clean layers.
Storage
- Store covered in the fridge for up to 48 hours.
- Best texture the same day or next day
Recipe Variations
- Hazelnut option: fold hazelnut spread into the filling.
- Dark chocolate version: use 70% cocoa chocolate.
- Coffee twist: add espresso powder to the mascarpone cream.
Recipe Questions
Can I make this chocolate crepe cake ahead of time?
Yes. Assemble the cake a few hours ahead and keep it chilled. Add the whipped topping and chocolate sauce just before serving.
More crepe recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Chocolate Crepe Cake
- Total Time: 1 hour 5 minutes
- Yield: 12 slices
Description
Chocolate crepe cake made with about 20 small crepes (6-inch / 15 cm), layered with a smooth chocolate mascarpone whipped cream and finished with whipped cream and chocolate ganache.
Ingredients
Crepe Batter
- 250 g (2 cups) all-purpose flour
- 4 large eggs, room temperature
- 500 ml (2 cups) milk
- 1 tbsp granulated sugar
- 30 g (¼ cup) unsalted butter, melted
- 1 tsp vanilla extract
- 1 pinch salt
Chocolate Mascarpone Whipped Cream
- 35 g (⅓ cup) unsweetened cocoa powder
- 50 g (½ cup) confectioner’s sugar, sifted
- 250 g (1 cup) mascarpone, cold
- 250 g (1 cup) heavy cream (30%+ fat), cold
Chocolate Ganache
- 50 g (2 oz) semi-sweet baking chocolate
- 50 ml (¼ cup) heavy cream
Whipped Cream Topping
- 150 ml (⅔ cup) heavy cream, cold
- 1 tbsp confectioner’s sugar
Instructions
Make the crepes
- Place the flour, sugar, and salt in a large bowl and make a well in the center.
- Add the beaten eggs and vanilla, then whisk while gradually pouring in the milk from the center outward until smooth.
- Stir in the melted butter and blend briefly if needed to remove lumps.
- Heat a nonstick pan over medium heat and lightly grease it.
- Cook the crepes for 1–2 minutes per side, then let them cool completely.
Make the chocolate mascarpone frosting
- Mix the cocoa powder with the sifted confectioner’s sugar.
- In a bowl or stand mixer, beat the cold mascarpone with the cocoa-sugar mixture until smooth.
- Add the cold heavy cream and whip at medium speed until thick, smooth, and spreadable
Assembly
- Place one crepe on a flat plate and spread a thin layer of chocolate mascarpone cream on top.
- Repeat with all crepes, stacking them evenly.
- Refrigerate the cake for 30 minutes to 1 hour to set.
Decorate
- Heat the chopped chocolate and heavy cream in short intervals until smooth to make the ganache.
- Whip the cold heavy cream with confectioner’s sugar until stiff.
- Decorate the top of the cake with whipped cream and serve with warm chocolate ganache.
Notes
Storage: Store covered in the refrigerator for up to 48 hours.
Tips:
- Use cold mascarpone and cream for a stable filling.
- Keep cream layers thin for clean, even stacking.
- Chill the cake before decorating for sharper slices.
- Let ganache cool slightly so it stays glossy, not runny.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: cake, crepes, dessert
- Cuisine: French
Nutrition
- Serving Size:
- Calories: 378
- Sugar: 10 g
- Sodium: 257.1 mg
- Fat: 25.9 g
- Carbohydrates: 28.5 g
- Protein: 8.4 g
- Cholesterol: 127.5 mg
Soraya
I was a little nervous about stacking all the crepes evenly, but this recipe made it so much easier than I expected. The chocolate mascarpone cream is amazing, and the cake turned out so pretty. Everyone loved it.