Crepes are delicate yet sturdy, delicious and simple. Most of all they are the perfect canvas for whatever flavors you want to display. This chocolate crepe cake should probably be called ganache cake because it’s 50% chocolate ganache. It’s decadent and indulgent.
If you have an hour of your life to dedicate to this cake, prep to finish then I would say you should definitely give this cake a try because the thrill you will get when you first slice this cake and see all of the beautiful layers is worth it. Plus there’s the taste too because come on, it’s chocolate ganache, you really can’t go wrong!
You can make whatever type of chocolate you want in this cake, I used dark in this one but I think milk chocolate would taste amazing, as would white chocolate or white and milk alternating. If you are feeling fruity you could throw in a few layers of fruit filling too or if your feeling nutty, through in some nuts or top it with nuts, salted caramel, marshmallow… all would be delicious!
What you need to make chocolate crepe cake:
Serves 6 – makes 1 – 6 inch cake
For the chocolate crepes:
- 6 eggs
- 1 cup milk
- 4 tablespoons butter – melted
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 cup cocoa powder
- 1 1/2 cups flour
For chocolate ganache:
- 2 cups chocolate chips – dark, semi-sweet, milk or white
- 1/2 cup milk or cream
Instructions
- In a blender or mixing bowl, add eggs, milk, butter, sugar, salt, cocoa powder and flour until mixture is smooth.
- Preheat a non-stick pan to medium-medium-low heat.
- Heat a pan and measure out 1/4 cup batter and pour it onto your pan.
- Lift pan and tilt it in a circle so batter flows in a wider circle than you first poured.
- Wait until edges look cooked before using a rubber spatula to gently flip your crepes.
- The other side only takes a few seconds and the crepes are cooked.
- Repeat that step about 21 times or until the batter is all gone.
- To make the ganache, heat up your milk in the microwave until it’s steaming, about 45 seconds.
- Pour milk over chocolate chips in a bowl and cover bowl for 2 minutes or until chocolate chips looks melted.
- Stir until mixture is smooth and shiny, if you have a few chunks then you can microwave the mixture for 20 second intervals until chocolate is melted and smooth.
- Spoon on some chocolate ganache on top of your first layer and spread it around then place the next layer on top.
- Repeat until all layers are filled and stacked.
- Top with powdered sugar, fruit, nuts or whatever you want or keep it plain.
- Enjoy!
For my other crepe recipes check out these recipes:
- Almond flour crepes RECIPE HERE
- Crepes RECIPE HERE
- Chocolate crepes RECIPE HERE
Chocolate Crepe Cake
Ingredients
- 6 eggs
- 1 cup milk
- 4 tablespoons butter – melted
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 cup cocoa powder
- 1 1/2 cups flour
- 2 cups chocolate chips dark, semi-sweet, milk or white
- 1/2 cup milk or cream
Instructions
- In a blender or mixing bowl, add eggs, milk, butter, sugar, salt, cocoa powder and flour until mixture is smooth.
- Preheat a non-stick pan to medium-medium-low heat.
- Heat a pan and measure out 1/4 cup batter and pour it onto your pan.
- Lift pan and tilt it in a circle so batter flows in a wider circle than you first poured.
- Wait until edges look cooked before using a rubber spatula to gently flip your crepes.
- The other side only takes a few seconds and the crepes are cooked.
- Repeat that step about 21 times until the batter is all gone.
- To make the ganache, heat up your milk in the microwave until it’s steaming, about 45 seconds.
- Pour over chocolate chips in a bowl and cover bowl for 2 minutes or until chocolate chips looks melted.
- Stir until mixture is smooth and shiny, if you have a few chunks then you can microwave the mixture for 20 second intervals until chocolate is melted and smooth.
- Spoon on some chocolate ganache on top of your first layer and place the next layer on top.
- Repeat until all layers are filled and stacked.
- Top with powdered sugar, fruit, nuts or whatever you want or keep it plain.
- Enjoy!