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Chocolate Crepe Cake Recipe

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4.2 from 38 reviews

  • Author: Ava
  • Total Time: 9 hours 30 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This decadent Chocolate Crepe Cake is a stunning dessert featuring thin, tender chocolate crepes layered and folded with a luscious cream cheese and whipped cream filling. Rolled and arranged into an elegant rose shape, then chilled overnight for flavors to meld perfectly. Finished with whipped topping, fresh strawberries, and chocolate shavings, this cake is both visually impressive and irresistibly delicious—perfect for special occasions or a chocolate lover’s treat.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 5 1/2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 1 tablespoon granulated white sugar
  • 2/3 cup powdered sugar, divided

Wet Ingredients

  • 3 large eggs (at room temperature)
  • 1 cup hot milk plus 2 tablespoons
  • 6 ounces boiling water
  • 3 tablespoons honey (or maple syrup)
  • 2 tablespoons vegetable oil (plus more for cooking)

Cream Filling and Topping

  • 8 ounces cream cheese (at room temperature)
  • 1/2 cup sour cream
  • 1 cup heavy whipping cream
  • 1 tablespoon honey (or maple syrup)
  • 16 ounces container of whipped topping (or homemade whipped cream)

Garnish

  • Fresh strawberries
  • Chocolate shavings

Instructions

  1. Mix Dry Ingredients: Combine the all-purpose flour, unsweetened cocoa powder, kosher salt, and granulated sugar in a large bowl to create the base for your crepe batter.
  2. Add Eggs and Liquids: Add the eggs to the dry mixture and whisk thoroughly until fully combined. While continuing to whisk, gradually pour in the hot milk and boiling water; whisk until the batter is smooth and lump-free.
  3. Strain Batter and Add Honey: Pour the batter through a sieve into another bowl to remove any lumps. Stir in 3 tablespoons of honey or maple syrup until well incorporated.
  4. Rest the Batter: Let the batter rest at room temperature for 20 to 30 minutes to hydrate the flour and improve texture. After resting, stir in 2 tablespoons of vegetable oil.
  5. Cook Crepes: Grease a 12-inch nonstick skillet with vegetable oil and heat over low to medium heat. Using a ladle, pour just enough batter to cover the skillet thinly into a 12-inch round crepe. Cook until edges lift from the pan, then flip and cook briefly on the other side. Repeat to make about 14 crepes. Arrange cooked crepes on parchment or wax paper to cool.
  6. Prepare Cream Cheese Mixture: Using a hand mixer, beat the cream cheese with 1/3 cup powdered sugar on medium speed for 1 to 2 minutes until smooth. Add the sour cream and beat until fully combined, scraping down the bowl to ensure even mixing.
  7. Whip Cream: In a separate bowl or blender, whip the heavy cream together with the remaining 1/3 cup powdered sugar until light and fluffy.
  8. Fold Cream Into Cheese Mixture: Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth. Stir in 1 tablespoon of honey for sweetness.
  9. Shape Crepes: Take one crepe and spread a thin layer of cream filling on top. Fold the crepe into thirds (fold three times) to form a compact shape. Repeat this with each crepe, arranging them on a flat surface.
  10. Form Crepe Rolls: Add a small dollop of cream on top of one folded crepe before rolling it into a log. Place this log on the next crepe and roll them together. Repeat this process to create rolled crepe wheels of three crepes each.
  11. Assemble the Cake: Stand one crepe wheel on its end as a center, and continue wrapping the remaining crepes around it in a spiral to form an elegant rose shape.
  12. Chill Cake: Place a cake ring around the assembled crepe rose and wrap tightly with plastic wrap. Refrigerate overnight or for 8 to 10 hours to set and meld flavors.
  13. Decorate: Remove the cake ring and cover the crepe cake exterior with whipped topping. Garnish with fresh strawberries and chocolate shavings for a beautiful, finishing touch.
  14. Final Chill and Serve: Chill the finished cake for at least one more hour before slicing and serving to ensure it holds its shape and texture.

Notes

  • Resting the batter improves crepe texture by allowing the flour to hydrate fully.
  • Make sure eggs are at room temperature for a smoother batter.
  • Use low to medium heat when cooking crepes to avoid burning and to cook them evenly.
  • Folding crepes into thirds makes them easier to roll and assemble into the rose shape.
  • The cake is best served chilled; refrigerate any leftovers.
  • You can substitute maple syrup for honey in both batter and filling.
  • For homemade whipped topping, whip heavy cream with sugar until stiff peaks form.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: French

Find it online: https://quickandsweetrecipes.com/chocolate-crepe-cake-recipe/