Chocolate Crepe Cake

By Tracy

12 Person

30 Minutes

0 Calories

How amazing does this chocolate raspberry crepe cake look?! I love the simplicity of this chocolate raspberry cake! It’s made with delicate chocolate crepes, a fluffy raspberry and mascarpone whipped cream frosting and topped with more raspberries! This delicious chocolate crepe cake recipe is a chocolate lover’s dream and it’s great for any special occasion!

Ingredients

Topping

1/2 cup granulated sugar
2 cups fresh raspberries

Filling

1 tsp. vanilla extract
8 oz. mascarpone or cream cheese
1 cup powdered sugar, sifted
2 cups whipping cream
1/2 cup white granulated sugar
2 cups fresh or frozen (thawed) raspberries

1 tsp. vanilla
75 g sugar
2/3 cup dark chocolate cocoa powder
2 1/2 cups all-purpose flour
2/3 cup butter, melted
1 cup water
4 cups milk
12 large eggs

Method

01

It is important to have all ingredients for the crepes at room temperature before mixing to avoid a lumpy batter. Hand whisks together eggs, milk, and water. Add butter, vanilla, and sugar.
02

Sift in flour and cocoa powder in small batches. Whisk until no clumps remain. Let batter stand for about 10 minutes to allow bubbles to dissipate.
03

Preheat an 8 or 9-inch non-stick crepe pan or frying pan over medium heat. Add 1/4 cup of batter at a time to the pan, tilting the batter around the pan to form the crepe. After 1 minute, turn the crepe over and cook for an additional 30 seconds.
04

Crepes are ready to be flipped once the top loses its gloss. Stack crepes and set aside to cool completely. Split the stack into 3 or 4 piles to cool quicker.
05

For the raspberry filling: crush the 2 cups raspberries with 1/2 cup sugar until no whole berries remain.
06

For the cream: whisk together in mixer bowl the whipping cream, vanilla, and powdered sugar until peaks form. Add softened mascarpone and whisk until no clumps remain. Fold in raspberry sauce by hand with a spatula just until combined.
07

To assemble the cake, either layer cake onto cake platter for a rough form or into springform pan for a neater cake. Spread a thin layer of filling between each crepe.
08

If stacking into the springform pan, let the cake set in the pan, then invert the next day onto the cake stand. Let cake stand in refrigerator overnight until set. Garnish top with fresh raspberries and powdered sugar.
09

This cake is not very sweet. If you want to add more sweetness, make a simple raspberry sauce: crush the 2 cups raspberries with 1/2 cup sugar until no whole berries remain. Spoon over each slice served.

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Chocolate Crepe Cake

4.5

( By Tracy )

01 Information

Grade medium
Serving 12 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Topping

1/2 cup granulated sugar

2 cups fresh raspberries

Filling

1 tsp. vanilla extract

8 oz. mascarpone or cream cheese

1 cup powdered sugar, sifted

2 cups whipping cream

1/2 cup white granulated sugar

2 cups fresh or frozen (thawed) raspberries

1 tsp. vanilla

75 g sugar

2/3 cup dark chocolate cocoa powder

2 1/2 cups all-purpose flour

2/3 cup butter, melted

1 cup water

4 cups milk

12 large eggs

03 Method

Step 1

It is important to have all ingredients for the crepes at room temperature before mixing to avoid a lumpy batter. Hand whisks together eggs, milk, and water. Add butter, vanilla, and sugar.

Step 2

Sift in flour and cocoa powder in small batches. Whisk until no clumps remain. Let batter stand for about 10 minutes to allow bubbles to dissipate.

Step 3

Preheat an 8 or 9-inch non-stick crepe pan or frying pan over medium heat. Add 1/4 cup of batter at a time to the pan, tilting the batter around the pan to form the crepe. After 1 minute, turn the crepe over and cook for an additional 30 seconds.

Step 4

Crepes are ready to be flipped once the top loses its gloss. Stack crepes and set aside to cool completely. Split the stack into 3 or 4 piles to cool quicker.

Step 5

For the raspberry filling: crush the 2 cups raspberries with 1/2 cup sugar until no whole berries remain.

Step 6

For the cream: whisk together in mixer bowl the whipping cream, vanilla, and powdered sugar until peaks form. Add softened mascarpone and whisk until no clumps remain. Fold in raspberry sauce by hand with a spatula just until combined.

Step 7

To assemble the cake, either layer cake onto cake platter for a rough form or into springform pan for a neater cake. Spread a thin layer of filling between each crepe.

Step 8

If stacking into the springform pan, let the cake set in the pan, then invert the next day onto the cake stand. Let cake stand in refrigerator overnight until set. Garnish top with fresh raspberries and powdered sugar.

Step 9

This cake is not very sweet. If you want to add more sweetness, make a simple raspberry sauce: crush the 2 cups raspberries with 1/2 cup sugar until no whole berries remain. Spoon over each slice served.

04 Author

Tracy

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