This chocolate crepe cake is one of the most impressive cakes you’ll ever make! Made with beautiful layers of soft crepes and whipped chocolate cream topped with silky-smooth ganache. Perfect cake for any occasion!
Hello, welcome to this week’s post!
Hope you all been keeping well and enjoyed your weekend? I’ve been working most of it, but it’s all for a good cause, to bring you today’s recipe for this amazing chocolate crepe cake! So let’s dive straight into it, shall we?
Chocolate Crepe Cake
As long as I can remember, I always wanted to try making one of these crepe cakes. They just look so stunning and so neat, not to mention how damn delicious they are too!
The idea behind this cake is very simple and quite straightforward. It’s a cake made of crepes, layered on top of each other, filled with whipped chocolate cream in between each layer. Simple as that.
The cake is covered in chocolate ganache to give it the perfect finish, but the basic version can be as simple as just crepes and chocolate cream. It may look like a time- consuming and lengthily recipe, but trust me, it’s not! With a bit of patience & planning ahead, this recipe will be easy as taking candy from a baby (not that I encourage this sort of behaviour).
What’s so great about this crepe cake?
Other than EVERYTHING, let me quickly tell you few of the great things about it:
- Each part of this cake can be made in advance and assembled on the day you want to serve it
- It’s a perfect cake for any occasion or gathering
- Made with simple ingredients and cupboard essentials, no complicated equipment necessary!
- No baking is involved in making this cake!
What equipment do I need to make this recipe?
Like with any recipe involving making crepes or pancakes, a good non-stick frying pan is a must (I’ve used 9 inch pan). You can use a special crepe pan/ skillet, or any other frying pan, as long as it’s a good quality with non-stick coating on it.
Make sure you have good spatula for easy flipping of your crepes and palette knife for easy spreading of the chocolate cream. As you will see on some of the photos, I also used a cake turning table, because it makes it easier to spread even layers of the cream, but you don’t necessarily need one.
Using a small cookie scoop or a measuring spoon for your chocolate cream could be a good idea, as it will ensure the even layer of the filling.
Planning ahead to make the crepe cake
It is totally doable and achievable to make this cake on the same day. You will probably need about 4 hours start-to-finish in total. However, you may find it easier to plan and make it in couple of simple steps.
Firstly, prepare your crepe batter. I like to make mine in a blender, as I find it much easier and less messy. When done, the batter needs to rest for at least an hour, but you can also make it a day before and store it in the fridge overnight.
Crepes can be made in advance, once they are cooked, wrap them tightly with some clingfilm and store in the fridge until you are ready to use them.
Same goes for the whipped chocolate cream. You can prepare it a day before and leave it in your fridge overnight. Make sure to bring it to room temperature before using it.
Once you have made your crepes and chocolate cream, all that is left to do is assemble the cake and pour some ganache over it.
How to assemble the cake
Once you have your crepes and chocolate cream ready, you are good to assemble the cake! Start by spreading a thin layer of whipped chocolate cream on a cake board. Lay down your first crepe and spread thin, even layer of whipped chocolate cream on top of it. Make sure to cover the whole surface of the crepe, as otherwise your cake may end up wonky.
Place the second crepe on top of the first one and top it with whipped cream. Repeat this process until you have used all of the crepes. Depending on your pan/ skillet size, you should have at least 20 crepes/ layers. Leave the top crepe without chocolate cream on top.
Save any leftover chocolate cream, as you will need it later for spreading on the outside/ sides of the cake. Place the cake in the fridge for about an hour, giving it a chance to firm up.
Take your cake out of the fridge and using a round object, slightly smaller in diameter than your crepes (another cake board, a bowl or a plate), place it on top of your cake. Using a serrated knife, trim the edges of the crepes, going all the way around your cake until you have a clean circle.
Do I have to trim the edges?
The above step is optional, and you can skip it all together. I didn’t trim the edges of my cake. Instead, I’ve simply filled the sides with leftover chocolate cream and poured ganache over it (that’s why the sides of cake from the photos look a bit messy). However, if you want a perfectly round and evenly shaped circle, then go ahead and trim the edges.
Once the edges have been trimmed, spread any leftover chocolate cream on the sides of the cake. Using a bench scraper on sides will help you to achieve a thin and equal layer. Pop the cake back in the fridge again, for about 15- 20 minutes.
While your cake is having it’s final chill in the fridge, prepare the chocolate ganache. You can use double boiler or microwave to melt your chocolate with cream. When the ganache is ready, take the cake out of the fridge. Place it on a wire rack with some kitchen foil underneath it. Pour the ganache over the top and sides of the cake.
If the sides are uneven, you may have to use spatula or knife to get the ganache into any gaps (I did). Allow the ganache to set before slicing and serving your cake.
You can also top the finished cake with some toasted hazelnuts or chocolate shreds. Or anything else that you fancy, to be honest. I liked this simple look, so I decided to leave mine as it is.
How to store this cake
It is best to serve this chocolate crepe cake soon after you’ve made it. However, it can also be stored in the fridge for up to 3 days. Because of the cream- based filling, it’s important to keep this cake refrigerated at all times.
It will be fine to leave it out during the service for about 2-3 hours, but I will recommend to put it back in the fridge after that time.
If you enjoyed this recipe, you may want to check my other crepe recipes:
Thanks for reading today’s post! As always, feel free to let me know if you tried this or any other of my recipes by leaving me a comment below!
Chocolate Crepe Cake
For crepe batter:
- 4 large eggs
- 1 L milk of choice
- 135 g sugar (white, granulated or caster)
- 1 tsp vanilla extract
- 305 g all-purpose flour
- 1/2 tsp salt
- 3 tbsp butter melted
For the chocolate cream
- 625 ml double cream
- 120 g icing sugar
- 60 g cocoa
For the chocolate ganache:
- 250 g Lindt dark chocolate (min 70% cocoa solids) chopped
- 250 ml double cream
- 3 tbsp butter
To make crepe batter:
- Add all of the ingredients apart from the melted butter into a blender (or use an electric mixer) and blend until smooth. Let it sit for at least an hour.
- Place your non-stick frying pan over medium- low heat, allow it to heat up and brush it lightly with melted butter. Using a ladle or a measuring cup (1/4 cup is a good size for 8 or 9 inch pan), pour the batter onto the frying pan and make a large circle, twisting your wrist until the crepe batter coats the entire bottom of the frying pan. Try to avoid the batter coating the sides of the pan, you only want to cover the bottom, to ensure the even size of the crepes.
- Cook the crepe for about 2 minutes, or until lightly golden, then flip over to the other side and cook for further 30 seconds (or until very lightly golden). Repeat with the remaining batter.
To make chocolate cream:
- Using a hand mixer, whip the cream in a large bowl until stiff peaks form. Add icing sugar and cocoa powder and fold until fully incorporated. Place in the fridge until ready to use.
To make chocolate ganache:
- Place the chocolate and cream in a bowl over small pan of simmering water and allow it to melt, then stir it until smooth and glossy. Add 3 tbsp of butter, mix to combine all together.
To assemble the cake:
- Spread a thin layer of chocolate cream on a cake board or large plate. Lay down your first crepe and top it up with a thin layer of chocolate cream. Use 1 tbsp measure or a small cookie scoop to make sure you are spreading equal amount of chocolate cream on all layers. Spread thin, even layer of chocolate cream to the very edge of your crepe (I found using cake turning table very helpful and you may want to use it too) then press a second crepe on top.
- Repeat with the rest of the crepes and chocolate cream, leaving the last crepe on top without chocolate cream spread. Place in the fridge for about an hour, allowing the cake to firm up a bit. Save any leftover chocolate cream as you will need it for the sides of the cake.
- Remove cake from the fridge. You can trim the edges of the crepes if you want by placing another cake board or a plate/ bowl slightly smaller in diameter than your crepes on top of the cake. Then, using a serrated knife, trim the edges around until you have a clean circle.
- Use any remaining chocolate cream to coat the outside of the cake and fill any gaps you may have on the sides. Place the cake back in the fridge for about 15 minutes.
- Remove cake from the fridge and pour the ganache over the top and the sides of the cake. Allow the ganache to set before serving the cake. Enjoy!
- My pan was 9 inches in diameter. I found 8, 9 or 10 inches pans best for this cake.
- Depending on the size of your frying pan, you should get about 20- 25 individual crepes. The more crepes, the more layers, the more impressive the cake will look!
- Brush your frying pan lightly with melted butter. You don’t want to use too much, just a light, very thin layer will do the trick!
- Use a measuring scoop or spoon for equal amounts of the chocolate cream layers.
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