Decadent Chocolate Crepe Cake Recipe

Indulge in the elegance of a Decadent Chocolate Crepe Cake, made with layers of tender chocolate crepes and whipped cream, finished with a glossy chocolate ganache. Perfect for any celebration or a luxurious dessert treat!

Servings: 8

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Ingredients

For the Crepes:

• 6 tablespoons butter, browned
• 3 cups (675 mL) milk, warmed
• 6 large eggs
• 1 ½ cups (210 g) all-purpose flour
• ⅔ cup (80 g) cocoa powder
• 7 tablespoons sugar

For the Filling:

• 4 cups (1 L) whipped cream

For the Ganache:

• 1 cup (225 mL) heavy cream
• 4 tablespoons sugar
• 6 oz (170 g) chocolate, chopped
• 1 tablespoon butter

For Garnish (Optional):

• ¼ cup (40 g) powdered sugar

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Directions

Make the Crepes:

1. In a small pot, melt the butter until browned, then set aside. In the same pot, warm the milk and remove from heat.
2. In a large bowl, whisk together the flour, cocoa powder, and sugar. Add the eggs and mix until smooth. Gradually incorporate the browned butter and warm milk until the batter is smooth.
3. Chill the batter in the refrigerator for at least 30 minutes.
4. Heat a nonstick skillet over medium heat. Pour ¼ cup (60 mL) of batter into the skillet, swirling to coat the bottom evenly. Cook until the edges lift and the bottom is browned, about 1–2 minutes. Flip the crepe and cook the other side for 30 seconds. Cool crepes on a rack. Repeat until all the batter is used.

Assemble the Crepe Cake:

1. Place one crepe on a serving plate and spread a thin layer of whipped cream over the top. Repeat this process, stacking crepes and whipped cream until all crepes are used. Trim the edges for a clean, polished look if desired.

Make the Ganache:

1. Heat the heavy cream and sugar in a small pot until just boiling. Pour the hot cream over the chopped chocolate and butter in a heatproof bowl. Let sit for 1 minute, then whisk until smooth. Allow the ganache to cool slightly.
2. Pour the ganache over the top of the crepe cake, allowing it to drip down the sides for a dramatic effect.

Finish and Serve:

1. Dust with powdered sugar, if desired, for a decorative touch. Chill the cake for 30 minutes to set the ganache before slicing and serving.

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Nutrition (Per Serving):

• Calories: 485
• Carbohydrates: 45g
• Protein: 8g
• Fat: 30g
• Saturated Fat: 18g
• Cholesterol: 155mg
• Sodium: 65mg
• Potassium: 320mg
• Fiber: 4g
• Sugar: 27g
• Vitamin A: 620 IU
• Calcium: 85mg
• Iron: 2.5mg