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Chocolate Crepe Cake

Chocolate Crepe Cake Recipe

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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Calories: 484
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 4 large eggs
  • 2 1/2 cups whole milk
  • 4 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 3 cups cold heavy cream
  • 3/4 cup powdered sugar
  • 2 tsp vanilla extract

Method
 

  1. Sift flour, cocoa, sugar, and salt into a large bowl. Whisk eggs, milk, melted butter, and vanilla in a separate bowl, then gradually whisk the wet mixture into the dry until smooth. Let the batter rest 20 minutes.
  2. Heat a lightly buttered nonstick pan over medium heat. Pour 1/4 cup batter, swirl to coat, cook 1–2 minutes per side. Repeat with remaining batter, stacking crepes as you go.
  3. Beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
  4. Spread a scant 1/4 cup whipped cream over one crepe, top with another, and repeat until all crepes are used, ending with a crepe on top.
  5. Chill the cake at least 4 hours. Just before serving, dust the top with cocoa powder and slice.

Notes

The cake needs at least 4 hours to chill and set, but overnight is even better. Resting the batter for 20 minutes makes a real difference in the texture of the crepes.