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.

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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
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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!

A large plate with a chocolate crepe cake cut

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.

Plate with a slice of chocolate 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.

A plate with a crepe filled with chocolate mascarpone

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.

Chocolate crepe cake in a plate with 2 teaspoons

More crepes recipes

Chocolate Crepe cake in a plate with teaspoons

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Chocolate Crepe cake

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Author: Fadela
Total Time: 1 hour 5 minutes
Yield: 12 slices

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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

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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.