Chocolate Crepe Cake

I’ve had it in my mind to make a crepe cake lately, no doubt inspired (and fueled) by the plethora of cakes making the rounds on Instagram for the last few months.

For a dessert that appears so fancy and complex, it’s actually incredibly easy. The most time consuming part is making the crepes, but they can be made well in advance (and frozen).

For a complete tutorial on assembly, click here. Really though, it’s simply a matter of layering crepes and filling. It’s not rocket science.


But it is very, very delicious.

Chocolate Crepe Cake 

Chocolate Mousse Filling:

  • 3 cups whole milk
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 1/4 cup (1/2 stick) butter
  • 2 tsp vanilla extract
  • 6 oz chocolate, chopped
  • 2 cups heavy cream, whipped to soft peaks

In a medium-sized saucepan, stir together the milk, the sugar, cornstarch and egg yolks. Bring to a boil, stirring constantly with a whisk, until the mixture thickens. 

Remove from the heat and strain through a fine sieve. Stir in the butter, chocolate and vanilla extract.

Cover with a piece of plastic wrap (make sure it touches the top of the pastry cream so it doesn’t develop a skin), then refrigerate until cool. 

To complete, fold the whipped cream into the cooled pastry cream.


  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 3 tbs melted butter
  • Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them between sheets of parchment paper and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

For sweet crepes, 2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

To assemble:

Stack three crepes onto a serving plate. Spread about two tablespoons filling over the top, spreading almost to the edges. Continue layering one crepe and two tablespoons filling until you run out of crepes. Cover and chill for several hours, and before serving, sprinkle the top generously with cocoa powder or powdered sugar.

~ recipes adapted from Alton Brown (crepes) and King Arthur Flour (pastry cream).


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