Chocolate Crepe Cake
MAKES
one 8 inch / 20 cm crepe cake
TAKES
Prep time: 1 hour
Cook time: 30 minutes
Total: 1 hour 30 minutes
✻ ABOUT THIS RECIPE
Crepe cakes are incredibly impressive, but surprisingly simple to make. One of my favorite parts about them is that since crepes keep well - this is an awesome option for a make-ahead dessert that’s easy to throw together. Crepes are stacked together with thin layers of whipped cream. As the cake sits, the crepes absorb some of the moisture from the filling, and becomes perfectly sliceable. This version uses chocolate crepes and chocolate whipped cream, and is super delicious. Serve it with hot fudge or chocolate sauce to take it seriously over the top.
INGREDIENTS
Crepe Cake
705 g / 3 cups cold heavy cream
150 g / ¾ cups granulated sugar
33 g / ⅓ cup unsweetened cocoa powder, plus more for finishing
15 g / 1 tablespoon vanilla bean paste or vanilla extract
1 Batch Chocolate Crepes (see Variations of Crepes)
Ganache
113 g / 4 ounces finely chopped bittersweet or semisweet chocolate
325 g / 1 cup heavy cream
20 g / 1 tablespoon corn syrup
14 g / 1 tablespoon salted butter, at room temperature
Bake This Recipe with Me!
METHOD
1. Make the chocolate whipped cream: whisk the cream, sugar, cocoa powder, and vanilla in the bowl of an electric mixer (or in a large bowl if you’re using a hand mixer). Whip on medium-high speed until the cream reaches stiff peaks. Transfer to the refrigerator.
2. Build the crepe cake: choose a platter or cake stand to build the crepe cake on, and make room for it in your refrigerator.
3. Spread about 20 g / 2 tablespoons of whipped cream onto the center of a platter or cake stand, and place a crepe on it. Add another 20 g / 2 tablespoons of cream on top, and spread into a thin, even layer, all the way to the edge of the crepe. Top with another crepe.
4. Continue this process to build the cake until you’ve used all the crepes + cream - the cake should be nice and tall!
5. Transfer the assembled cake to the refrigerator (no need to cover it, but if you want to, cover it loosely with plastic wrap). Chill the cake for at least 4 hours (and up to 24 hours) before finishing and serving.
6. Make the ganache: place the chocolate in a heat safe bowl. Bring the cream and corn syrup to a simmer over medium heat. Once it simmers, pour it over the chopped chocolate. Let the mixture sit for 15 seconds, then begin to stir until it’s fully melted and shiny.
7. Add the butter and stir to fully combine. (If the mixture isn’t smooth, place the bowl over a small pot of barely simmering water, and stir until it’s smooth and glossy.) Cool the ganache at room temperature for 10 minutes.
8. Remove the cake from the refrigerator and pour the cooled ganache over the surface of the cake, allowing the excess to drip off the sides.
9. Serve immediately, or refrigerate for up to 24 hours before serving. (If you chill the cake again after frosting, be sure to use a warm knife to make cutting easier.)
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
