clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Crepe cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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


Chocolate crepe cake made with about 20 small crepes of 6 inch / 15 cm in diameter filled with a chocolate mascarpone whipped cream.


Crepe batter

  • 250 g (2 cups) Flour - all-purpose
  • 4 Eggs - room temperature
  • 500 ml (2 cups) Milk
  • 1 tablespoon Sugar
  • 30 g (1/4 cup) Butter - unsalted and melted
  • 1 teaspoon vanilla extract
  • 1 pinch of salt

Chocolate mascarpone whipped cream

  • 35 g (1/3 cup) cocoa powder - unsweetened
  • 50 g (1/2 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 (1/4 cup) Heavy cream - Full fat

Homemade whipped cream

  • 150 ml (2/3 cup) Heavy cream - Full fat and cold
  • 1 tbsp. confectioner's sugar


Crepe batter:

  1. Place the flour, sugar and salt in a large container and make a well in the center.
  2. Add the beaten eggs and vanilla to the well.
  3. While drizzling in the milk, whisk the ingredients to gradually incorporate the dry ingredients into the liquid ingredients until smooth.
  4. Add the melted butter and mix again.
  5. Blend with an electric mixer if necessary to smooth the batter.

Cooking the crepes:

  1. Heat a frying pan over medium heat and grease the pan with a little butter if necessary.
  2. Ladle the batter into the pan and cook the crepes for about 1-2 minutes on each side.
  3. Let the crepes cool completely.

Chocolate mascarpone whipped cream:

  1. First, combine the cocoa powder with the sifted confectioner's sugar.
  2. 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.
  3. Blend with the whisk on medium speed for 1 to 2 minutes to loosen the mascarpone and obtain a smooth and homogeneous mixture.
  4. Then add the cold heavy cream and whisk, still at medium speed, for about 3 minutes until smooth and homogeneous.

Assemble the cake:

  1. Place a first crêpe on a flat plate and top with the mascarpone whipped cream using an angled spatula.
  2. Cover with a second crêpe and repeat this step for all the crêpes, making sure to line them up.
  3. Place your cake in the fridge for about 30 minutes to 1 hour.

Chocolate Ganache:

  1. 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:

  1. Place the cold heavy cream and confectioner's sugar in a bowl and whip the whipped cream with a mixer until stiff.
  2. Fill a pastry bag with whipped cream with a decorating tip and decorate the top of the cake.
  3. Serve with the chocolate ganache.


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


  • 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