Chocolate Crepe Cake Recipe
Chocolate Crepe Cake looks absolutely gorgeous and tastes absolutely delicious, looking stunning with the vertically arranged layers. In fact, your family and friends will think it came from a bakery. Also known as crêpe cake, mille crepe cake, or Gâteau de Crêpes in French, this is the perfect cake to make when you want to impress.
If you think this cake tasted delicious, you are going to love our Crepe Stuffed New York Cheesecake made from chocolate chips and filled with ricotta cheese and cheesecake filling. It is creamy and absolutely yummy. Or you can try this heavenly Marshmallow Chocolate Caramel Cheesecake with an Oreo cookie crust. You will need a small saucepan to make the caramel sauce, but it is easy.
You may have seen this chocolate crepe cake on the Great British Baking Show. Crepes were invented by a housewife in the 1200s when she accidentally spilled some thin porridge on a flat cooktop. Rather than waste it, she ate it and it became famous soon after.
Crepe cakes came along sometime later but this recipe for chocolate crepe cake is unique. But unlike all the others, this one is not just layers of crepes stacked on top of each other. This one is special! Also, with this easy technique, you will learn how you can fold and stack the crepes to create a visually stunning dessert.
Looking for more crepe recipes to try? If you are happy baking anything sweet, try our French crepes recipe and fill them with anything you like from chocolate ganache to fruit preserves. You can also make them savory and filled with cheesy spinach dip, smoked salmon, or chicken salad. Or make these blueberry oatmeal pancakes from oat flour, fresh blueberries, and Greek yogurt.
Ingredients needed:
To make this absolutely stunning cake, all you need are the simple ingredients listed here. Then, when you are ready to begin preparing your chocolate crepe cake, go to the bottom of the page for our recipe card. It has all the instructions and exact measurements of each ingredient.
- All-purpose flour
- Unsweetened cocoa powder
- Kosher salt
- Granulated white sugar
- Large eggs: At room temperature.
- Hot milk
- Boiling water
- Honey
- Vegetable oil
- Cream cheese
- Powdered sugar: Or confectioners’ sugar.
- Sour cream
- Heavy cream
How to make chocolate crepe cake from scratch?
- Mix dry ingredients: Combine flour, cocoa powder, salt, and granulated sugar in a large bowl.
- Whisk in the eggs, milk, and water: Then, add the eggs and whisk well before gradually pouring in the hot milk and boiling water.
- Make it lump-free: After, pour the cake batter through a sieve into another large bowl to remove the lumps before you add the honey and stir well.
- Let it rest and add oil: Now, let it rest for 20 minutes, and then add in the vegetable oil. Stir until it the crepe batter is completely combined and smooth.
- Cook the crepes: Next, grease a nonstick skillet with vegetable oil and cook over medium heat. If they cook too fast, lower it to medium-low heat. You want paper-thin crepes of about 12 inches around. As they finish, place them on a parchment paper or waxed paper-covered wire rack to cool until you make 14 of them.
- Make the cream filling: Afterward, beat the cream cheese and 45 g powdered sugar in a large bowl with a hand mixer on medium speed. Then, add the sour cream and mix well. In a blender, whip the cream and 45 g powdered sugar until it is fluffy before adding it to the cream filling. Mix well before adding 20 g of honey and mixing again.
- Coat the chocolate crepes: Then, place one crepe on a cake board and spread a thin layer of cream cheese filling on top, and fold it three times to make a crepe shape. Continue until they are all done but make sure you save some cream and make sure you spread it to the very edge of the crepe.
- Roll them together: Next, add a little bit of cream on top of each crepe before rolling it into a log shape. Place that log on top of the next crepe and roll them together. Repeat one more time, rolling three crepes together. Stand this crepe wheel on its end and continue wrapping the crepes around them, forming a rose shape.
- Chill batter overnight: When you have them all together, place a cake ring around them and wrap the whole thing with plastic wrap before chilling in the fridge overnight or for 8 to 10 hours.
- Top and serve: Top with whipped cream and strawberry slices before placing it on a serving plate to slice and serve.
Recipe variations:
- Double chocolate: Instead of the cream cheese filling, use chocolate ganache or another chocolate cream for a double chocolate crepe cake.
- No cocoa: If you would rather not have chocolate, just leave out the cocoa powder.
- Hazelnut: For something different, try hazelnut spread instead of cream.
- Vanilla: For more flavor, add a teaspoon of vanilla extract to your cake batter.
- Coffee: Make this dessert even richer by adding a teaspoon of espresso powder to the mix.
- Pastry cream: If you would rather, you can use pastry cream, but it takes longer to make.
- Melted butter: Instead of oil, feel free to use unsalted butter.
- Use fruit: You could also use your favorite fruit spread instead like strawberry preserves or blueberry jam.
How to serve:
This chocolate crepe cake is delicious and served just as it is. The chocolate layers filled with yummy cream make it the perfect treat for a fancy celebration or just for tonight’s dinner. Try one of these great ideas for serving or share some of your own below in the comments section.
- Continue to make crepes to use up all of the remaining batter. If you have any leftovers, you can use them as a special treat for the kids.
- Or you could use the extra crepes to add to your cake. The more crepes you use, the larger and more delicious your cake will be. But you may have to make extra filling in this case.
- All cake goes great with ice cream. Try this with a dollop of vanilla or use our fast and easy no-churn cherry ice cream recipe.
- Make your cake even more gorgeous by sprinkling some rainbow sprinkles on top.
- You could also top your cake with chocolate chips.
- Sprinkle the whipped cream with cinnamon for a different flavor.
- Instead of whipped cream on top, feel free to use whatever you like such as powdered sugar, fruit preserves, or frosting.
Frequently asked questions
Why are my crepes rubbery?
If you mix your batter too much, you can end up with rubbery crepes. It is the gluten in the flour that causes this so you can also try using gluten-free flour like almond or coconut flour. Or just use less flour in the batter for less gluten. It may also be that you are cooking the crepes too slowly. Turn up the heat!
Can I use pancake batter instead?
Even though pancakes and crepes are both made with eggs, flour, and milk, pancake mix has baking soda or baking powder to help them rise. You do not want your crepes to rise. However, you can use a thinned-out pancake mix if you really want to. Just use a 1/4 cup vegetable oil to make it thinner.
Why are my crepes falling apart?
It may be that you are not waiting long enough to flip them over. Like pancakes, wait until the edges start to brown and the top is not shiny anymore. Also, be sure to flip it quickly. Do not overthink this. Just flip it! Also, it is best to use a skillet or pan with a thick bottom.
What are the nutrition facts in this recipe?
Each delicious serving of this decadent dessert has 565 calories, 144 mg cholesterol, and 33 grams fat with 17 grams saturated fat. It also has 63 grams carbs, 354 mg sodium, and 23 grams sugar. But you also get 1,200 units vitamin A, 2 mg vitamin C, 223 mg calcium, 5 mg iron, 455 mg potassium, 5 grams fiber, and 14 grams protein.
How to store leftovers:
- Store: Whatever leftover chocolate crepe cake you have will need to be refrigerated right away. Just put it in an airtight container and refrigerate for up to four days.
- Freeze: If you cannot eat all your leftovers in a few days, wrap them in plastic wrap and put them in a freezer-safe container. It will stay good for three months in the freezer.
- Thaw: You can thaw your cake in the fridge overnight before serving it for the best results.
More cake recipes to try:
Baking tips:
- Use a fine mesh strainer to mix the cocoa powder and flour when adding it to the bowl.
- Just use about 1/4 cup of crepe batter for each crepe.
- Be sure you use a non-stick pan so you can make perfect crepes.
- If you have a crepe pan, use that instead.
- Tip the skillet to cover the entire bottom surface to get a large thin pancake.
- You need to use a thin plastic spatula. Once you make that first crepe, you will see how easy it is this way.
- To get the same amount of filling between each crepe, use an ice cream scoop to spoon it out.
- Even if you have trouble keeping your cake together, your family and whoever else you serve will be sure to tell you it tasted great! No matter what it looks like.
Chocolate Crepe Cake
Ingredients
Chocolate crepes:
- 1 1/2 cups all-purpose flour
- 5 1/2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- 1 tablespoon granulated white sugar
- 3 large eggs at room temperature
- 1 cup hot milk plus 2 more tablespoons
- 6 ounces boiling water
- 3 tablespoons honey or maple syrup
- 2 tablespoons vegetable oil plus more for cooking
Cream filling:
- 8 ounces cream cheese at room temperature
- 2/3 cup powdered sugar divided
- 1/2 cup sour cream
- 1 cup heavy whipping cream
- 1 tablespoon honey or maple syrup
Garnish:
- 16 ounces container of whipped topping or homemade whipped cream
- Fresh strawberries
- Chocolate shavings
Instructions
- Combine flour, cocoa powder, salt, and granulated sugar in a large bowl.
- Then, add the eggs and whisk well until fully combined. While still whisking, gradually pour in the hot milk and boiling water. Whisk until smooth and combined.
- Next, pour the cake batter through a sieve into another large bowl, this step will help to remove any lumps. After that add the honey, and stir well to combine.
- Let the batter rest for 20-30 minutes and stir in the vegetable oil until combined.
- Next, grease a 12-in nonstick skillet with vegetable oil and use a ladle or cup to pour just enough batter to make a thin 12-in round crepe. Cook over low-medium heat.
- Arrange the cooked crepes on parchment paper or a waxed paper-covered wire rack to cool. You will make about 14 crepes.
- While the crepes are cooling, using a hand mixer beat the cream cheese and 1/3 cup of powdered sugar on medium speed for 1-2 minutes.
- Then, add the sour cream and beat until well combined, stop to scrape the sides and bottom of the bowl.
- In a blender or another bowl, whip the cream and remaining 1/3 cup of powdered sugar until light and fluffy.
- Fold the whipped cream into the cream cheese mixture until fully incorporated.
- Stir in one tablespoon of honey, until well combined.
- Then, take a crape and place it on a plate or cutting board, spread a thin layer of cream filling on top, and fold it three times to make a crepe shape. Repeat with the remaining crepes, and arrange them all on a flat surface.
- Next, add a little bit of cream on top of each crepe before rolling it into a log shape. Place that log on top of the next crepe and roll them together. Repeat one more time, rolling three crepes together.
- Stand this crepe wheel on its end and continue wrapping the crepes around them, forming a rose shape.
- When you have them all together, place a cake ring around them and wrap everything with plastic wrap. Chill in the fridge overnight or for 8 to 10 hours.
- Remove the cake ring, cover the cake in whipped cream topping and garnish with fresh strawberries and chocolate shavings. Chill for one more hour before slicing and serving.
Nutrition
