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–+ servings
Chocolate Crepe Cake

Decadent Chocolate Crepe Cake That Will Blow Your Mind

Delight in the layers of this Chocolate Crepe Cake, featuring crepes and whipped chocolate cream for an unforgettable dessert.
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Prep Time 1 hour
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: French
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crepes
  • 4 large eggs Provide structure and richness; no substitution recommended for best results.
  • 800 ml full-fat milk Ensures creamy texture; can use any milk, but dairy alternatives will change flavor.
  • 80 g sugar (granulated or caster) Adds sweetness; substitute with coconut sugar for a lower GI option.
  • 305 g plain/all-purpose flour Gives structure to crepes; for gluten-free, swap with gluten-free flour blend.
  • 0.5 teaspoon salt Enhances flavor; omit if making a dessert without salt.
  • 25 g melted butter or sunflower oil Adds moisture; substitute with vegetable oil or coconut oil for a dairy-free version.
For the Whipped Chocolate Cream
  • 625 ml double cream Essential for making whipped chocolate cream; heavy cream can be used as a substitute.
  • 120 g icing sugar Sweetens the whipped cream; powdered sugar is essential for smooth texture, so no direct substitutes recommended.
  • 60 g cocoa powder Provides rich chocolate flavor; use Dutch-processed cocoa for a deeper taste.
For the Ganache
  • 250 g dark chocolate (min 70% cocoa solids), finely chopped Base for ganache, adding richness; use semi-sweet chocolate for a sweeter flavor.
  • 250 ml double cream Required for the ganache; heavy cream can serve as a substitute.

Equipment

  • Blender
  • Non-stick frying pan
  • Mixing Bowl
  • Electric mixer
  • small saucepan
  • serving plate

Method
 

Step-by-Step Instructions for Chocolate Crepe Cake
  1. In a blender, combine 4 large eggs, 800 ml full-fat milk, 80 g sugar, 305 g flour, and ½ teaspoon salt. Blend until smooth and let rest for at least 1 hour.
  2. Heat a non-stick frying pan over medium-low heat and lightly grease it. Pour in a small ladleful of crepe batter, cook for 2 minutes on the first side, flip, and cook for another 30 seconds.
  3. In a mixing bowl, whip 625 ml double cream until soft peaks form. Gradually add 120 g icing sugar and 60 g cocoa powder, folding until fully incorporated.
  4. In a small saucepan, heat 250 ml double cream until hot, remove from heat, and pour over 250 g dark chocolate. Stir until smooth and let cool slightly.
  5. Layer the first crepe on a serving plate, spread a layer of whipped chocolate cream over it, and repeat with remaining crepes. Chill for 1 hour.
  6. After chilling, pour the cooled ganache over the top of the cake, return to fridge to set before slicing. Serve and enjoy!

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 38gProtein: 5gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 120mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 200mgIron: 2mg

Notes

Allow your crepe batter to rest for at least 1 hour or overnight. Maintain medium-low heat while cooking crepes for the best results.

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