Chocolate Crepe Cake with Vanilla Cream and Raspberries Recipe

Looking for an impressive but deceptively simple dessert to show your love? Check out this Chocolate Crepe Cake with Vanilla Cream and Raspberries Recipe.

We always think crepe cakes are beautiful, but they can seem a bit intimidating. But think of it this way – the many layers provide many opportunities to practice your skills! And the result is this gorgeous chocolatey cake – that’s a win-win!



Chocolate Crepe Cake with Vanilla Cream and Raspberries Recipe

Makes: 6-8 servings

Total Time: 1 hour 30 minutes


for crepes-

2 cups all-purpose flour

¼ cup unsweetened cocoa powder

¼ cup sugar

1 teaspoon baking powder

½ teaspoon salt

4 large eggs, at room temperature

1 ½ cups milk, at room temperature

1 teaspoon vanilla extract

1/3 cup unsalted butter, melted

for vanilla pastry cream-

2 cups milk

1 vanilla bean, halved and scraped

6 egg yolks

½ cup sugar

1/3 cup cornstarch, sifted

3 tablespoons butter

for ganache topping-

9 ounces bittersweet chocolate, finely chopped

1 cup heavy cream

pinch of salt

raspberries for garnish


In a medium bowl, sift together the flour, cocoa powder, sugar, baking powder and salt. Set aside. In a mixing bowl fitted with the whisk attachment, or using a handheld mixer, beat the eggs for 1 minute until frothy. Stir in milk and vanilla extract. Add the flour mixture and beat on medium-low speed until just combined, 1-2 minutes. Cover the mixture with plastic wrap, pushing down so it touches the surface of the batter. Let it rest 30 minutes. After 30 minutes stir in melted butter. Heat a 10-inch non-stick skillet over medium-high heat.

Place a scant ¼ cup of batter into the hot pan, quickly swirling the pan so the batter evenly covers the bottom of the pan. After about 1 minute, the edges of the crepe will start to pull away, when this happens flip the crepe over using a spatula. Cook for 30 more seconds and remove from the pan. Stack on a plate and continue with the rest of the batter. To make the pastry cream, bring the milk and vanilla bean, and scrapings to a boil in a small saucepan. After it begins to boil, remove from heat and set aside for 10 minutes before removing the bean. Fill a large bowl with ice and set aside. In a medium pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1-2 minutes.

Remove from heat and press the pastry cream through a fine-meshed sieve into a small bowl then set the bowl in the ice bath and stir until the temperature reaches 140°F on an instantread thermometer. Stir in the butter. When completely cool, cover and refrigerate.

To assemble the cake, spread a heaping spoonful of cream on top of a crepe, spread and repeat until all crepes have been used.

To make the ganache, place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just barely to a boil, watching carefully. When the cream has come to a boil, pour over the chopped chocolate and whisk until smooth. Add a pinch of salt.

Allow the ganache to cool slightly before pouring over the cake. Start at the center of the cake and work outward.

Cover completely then top with raspberries. Store in an airtight container in the refrigerator until ready to serve.

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