Chocolate crepe cake recipe or how to turn simple crepes into a great-looking cake. This delicious dessert is filled with a rich chocolate mascarpone frosting and served with homemade whipped cream and chocolate ganache.
Jump to:
- Ingredients for this recipe
- Crepe batter ingredients
- chocolate mascarpone cream
- More ideas for topping and decorating your cake
- How to make chocolate crepe cake
- Make the crepe batter
- Crepe cooking
- Assembling the cake
- Decorate the crepe cake
- Conservation
- More crepes recipes
- You will also love
- Chocolate Crepe cake
Did you know that you can make fabulous desserts with just crepe batter? Crepe cake is becoming more and more popular and can be made into great sweet and savory desserts to share for a birthday or any other occasion.
Although it may seem a bit technical and very time-consuming to make. In reality, it is very simple and quite quick to make. Made of about 20 crepes stacked on top of each other, a bit like a layer cake. Filled here with a delicious chocolate mascarpone frosting and served with homemade whipped cream and dark chocolate ganache sauce.
And you have an infinite choice of ways to flavor your cake, in a savory version with whipped cream, fresh herbs and salmon. Or sweeten it by replacing the filling with a simple homemade chocolate or Nutella spread, a fruit coulis and fresh fruit such as raspberries, strawberries or exotic fruits.
Ingredients for this recipe
Crepe batter ingredients
- Flour: white wheat all-purpose flour.
- Milk: semi-skimmed cow's milk or a vegetable milk like homemade almond milk a vegan version.
- Eggs: At room temperature they incorporate better.
- Butter: optional, it brings a softer texture.
- Sugar: optional, you can replace it with a natural sugar like honey or maple syrup.
- Salt: A flavor enhancer, it brings out all the flavors.
chocolate mascarpone cream
- Mascarpone: Very cold.
- Confectioner's sugar: do not replace it with granulated sugar as you may feel the grains in your mouth.
- Cocoa powdered: unsweetened and bitter.
- Heavy cream: full fat with at least 30% fat and very cold.
- Vanilla: optional vanilla bean seeds or liquid vanilla to flavor the icing.
And why not try my chocolate crepes recipe for an all-chocolate crepe cake!
More ideas for topping and decorating your cake
- Salted Caramel sauce
- Peanut butter
- Hazelnut praline
- Mascarpone whipped cream
- Pastry cream
- Fresh fruits
- Red fruit coulis, strawberries, passion fruit etc.
- Curd or fruit jam.
Tip: Add a little instant coffee to the filling to make a version of Tiramisu crepe cake.
How to make chocolate crepe cake
Make the crepe batter
- Place the flour, salt and tablespoon of sugar in a large container and make a well in the center.
- Pour the eggs into the well and whisk gradually to incorporate the flour.
- Pour in the milk with one hand and continue to whisk with the other until you have a smooth mixture.
- Add the melted butter and mix again until you have a smooth batter.
Tip: Use a hand mixer to blend the mixture for a lump-free batter.
Crepe cooking
- Use a crepe pan or electric crepe maker for cooking.
- Grease the pan with a little butter and pour a small ladle of batter into the hot pan.
- Cook for about 1 to 2 minutes per side and use a spatula to flip them easily.
Tip: let the crepes cool completely before assembling the crepe cake.
Assembling the cake
- Place first crepe on a flat plate and top with a thin layer of chocolate mascarpone whipped cream.
- Repeat for all the crepes, trying to line up the crepes on top of each other to get a straight cake.
- Place the cake in the refrigerator for about 30 minutes.
Decorate the crepe cake
Make homemade whipped cream and chocolate ganache and decorate the top of your cake using a pastry bag and a piping tip. And serve the cake with the chocolate ganache still a little warm.
Conservation
Keep your chocolate crepe cake in the refrigerator for about 3 to 5 days. You can always reheat it in the microwave for a few moments at low power to make the crepes soft and tender.
More crepes recipes
You will also love
- Chocolate layer cake and whipped ganache
- Vanilla birthday cake
- Flourless chocolate cake
- chocolte ganache frosting
Did you like this recipe? Don't forget to rate it and leave me a review in comments! And to not miss any recipes follow @sweetlycakes on Instagram and tag me to share it if you make this recipe 😊!
Print
Chocolate Crepe cake
- Total Time: 1 hour 5 minutes
- Yield: 12 slices
Description
Chocolate crepe cake made with about 20 small crepes of 6 inch / 15 cm in diameter filled with a chocolate mascarpone whipped cream.
Ingredients
Crepe batter
- 250 g (2 cups) Flour - all-purpose
- 4 Eggs - room temperature
- 500 ml (2 cups) Milk
- 1 tablespoon Sugar
- 30 g (¼ cup) Butter - unsalted and melted
- 1 teaspoon vanilla extract
- 1 pinch of salt
Chocolate mascarpone whipped cream
- 35 g (⅓ cup) cocoa powder - unsweetened
- 50 g (½ cup) confectioner's sugar - sifted
- 250 g (1 cup) Mascarpone cream - cold
- 250 g (1 cup) Heavy cream - Full fat and cold
Chocolate ganache :
- 50 g (2 oz) baking chocolate - semi-sweet
- 50 ml (¼ cup) Heavy cream - Full fat
Homemade whipped cream
- 150 ml (⅔ cup) Heavy cream - Full fat and cold
- 1 tbsp. confectioner's sugar
Instructions
Crepe batter:
- Place the flour, sugar and salt in a large container and make a well in the center.
- Add the beaten eggs and vanilla to the well.
- While drizzling in the milk, whisk the ingredients to gradually incorporate the dry ingredients into the liquid ingredients until smooth.
- Add the melted butter and mix again.
- Blend with an electric mixer if necessary to smooth the batter.
Cooking the crepes:
- Heat a frying pan over medium heat and grease the pan with a little butter if necessary.
- Ladle the batter into the pan and cook the crepes for about 1-2 minutes on each side.
- Let the crepes cool completely.
Chocolate mascarpone whipped cream:
- First, combine the cocoa powder with the sifted confectioner's sugar.
- Then in a large container or in the bowl of your stand mixer, place the cold mascarpone, the confectioner's sugar and unsweetened cocoa powder mixture, and the vanilla extract.
- Blend with the whisk on medium speed for 1 to 2 minutes to loosen the mascarpone and obtain a smooth and homogeneous mixture.
- Then add the cold heavy cream and whisk, still at medium speed, for about 3 minutes until smooth and homogeneous.
Assemble the cake:
- Place a first crêpe on a flat plate and top with the mascarpone whipped cream using an angled spatula.
- Cover with a second crêpe and repeat this step for all the crêpes, making sure to line them up.
- Place your cake in the fridge for about 30 minutes to 1 hour.
Chocolate Ganache:
- Place the chopped chocolate with the heavy cream in a small bowl and heat in the microwave in 20-second increments to melt the mixture and until you have a liquid ganache.
Homemade whipped cream:
- Place the cold heavy cream and confectioner's sugar in a bowl and whip the whipped cream with a mixer until stiff.
- Fill a pastry bag with whipped cream with a decorating tip and decorate the top of the cake.
- Serve with the chocolate ganache.
Notes
Storage: in the refrigerator for about 3-4 days.
You can replace the chocolate mascarpone whipped cream with Nutella or jam.
- 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
Leave a Reply