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Chocolate Crepe Cake Recipe

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3.9 from 193 reviews

  • Author: Amina
  • Total Time: 9 hours 15 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This decadent Chocolate Crepe Cake features thin, tender cocoa crepes layered and rolled with a luscious cream cheese and whipped cream filling. With a beautiful rose-shaped presentation, topped with whipped cream, fresh strawberries, and chocolate shavings, this no-bake cake is perfect for special occasions or elegant desserts.

Ingredients

Crepe Batter

  • 1 1/2 cups all-purpose flour
  • 5 1/2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 1 tablespoon granulated white sugar
  • 3 large eggs (at room temperature)
  • 1 cup hot milk (plus 2 more tablespoons)
  • 6 ounces boiling water
  • 3 tablespoons honey (or maple syrup)
  • 2 tablespoons vegetable oil (plus more for cooking)

Cream Filling

  • 8 ounces cream cheese (at room temperature)
  • 2/3 cup powdered sugar (divided)
  • 1/2 cup sour cream
  • 1 cup heavy whipping cream
  • 1 tablespoon honey (or maple syrup)

Decoration

  • 16 ounces container of whipped topping (or homemade whipped cream)
  • Fresh strawberries
  • Chocolate shavings

Instructions

  1. Mix dry ingredients: Combine flour, cocoa powder, salt, and granulated sugar in a large bowl to ensure even distribution of cocoa and flavor.
  2. Add eggs and liquids: Whisk in the eggs until fully combined. While whisking, gradually pour in the hot milk and boiling water, blending everything smoothly into a thin batter.
  3. Sift batter and sweeten: Pour the batter through a sieve into another large bowl to remove lumps, then stir in the honey thoroughly.
  4. Rest batter and add oil: Let the batter rest for 20-30 minutes, then stir in the vegetable oil to improve crepe texture and prevent sticking.
  5. Cook crepes: Lightly grease a 12-inch nonstick skillet with vegetable oil. Using a ladle, pour just enough batter to form a thin, 12-inch round crepe. Cook on low to medium heat until edges lift easily, then flip and cook briefly on the other side.
  6. Cool crepes: Transfer each cooked crepe to parchment paper or a waxed paper-covered wire rack to cool. Prepare about 14 crepes in total for the cake layers.
  7. Prepare cream cheese mixture: With a hand mixer, beat cream cheese and 1/3 cup of powdered sugar on medium speed for 1-2 minutes until smooth.
  8. Add sour cream: Beat in the sour cream until fully incorporated, scraping the bowl sides and bottom to ensure even mixing.
  9. Whip cream: In a separate bowl or blender, whip the heavy cream and the remaining 1/3 cup powdered sugar until light and fluffy peaks form.
  10. Combine mixtures: Gently fold the whipped cream into the cream cheese mixture until fully incorporated, creating a light and creamy filling.
  11. Add honey to filling: Stir in 1 tablespoon of honey for added sweetness and flavor balance.
  12. Shape individual crepes: Place one crepe on a plate or cutting board, spread a thin layer of cream filling on top, then fold it three times to create a folded crepe shape. Repeat for all crepes, arranging them flat.
  13. Roll crepes into logs: Add a small amount of cream on top of each folded crepe before rolling it into a log. Stack the logs, rolling two or three together to start forming a layered shape.
  14. Form rose shape: Stand the crepe assembly on its end and continue wrapping crepes around it, creating a rose-like pattern.
  15. Chill cake: Place a cake ring around the formed crepe rose and wrap tightly with plastic wrap. Refrigerate overnight or for 8 to 10 hours to set the cake.
  16. Decorate and serve: Remove the cake ring, frost the cake with whipped cream topping, garnish with fresh strawberries and chocolate shavings. Chill another hour before slicing and serving.

Notes

  • Resting the batter helps the flour hydrate fully, resulting in more tender crepes.
  • Cooking crepes over low to medium heat prevents burning given the cocoa powder content.
  • Ensure cream cheese and eggs are at room temperature for smooth batter and filling.
  • Folding crepes before rolling adds texture and visual interest to the cake layers.
  • Use fresh strawberries and chocolate shavings for a beautiful, fresh finish.
  • Chilling the cake overnight allows flavors to meld and the structure to set for cleaner slicing.
  • Vegetable oil can be substituted with melted butter for richer flavor if desired.
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: French-inspired

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