This exquisite Chocolate Crepe Cake recipe creates one of the most visually stunning and delicious desserts you’ll ever master! Imagine dozens of delicate, paper-thin crepes meticulously layered with a luscious whipped chocolate cream, all crowned with a glistening, silky-smooth chocolate ganache. This cake isn’t just a treat for the taste buds; it’s a feast for the eyes, promising an unforgettable experience for any occasion.
Often known as a Mille Crêpe cake, or Gâteau de Crêpes in French, this impressive dessert offers a fantastic no-bake alternative to traditional cakes. Its unique construction of many thin layers makes it a standout choice for celebrations, holidays, or simply as a show-stopping weekend project. What’s more, it’s a perfect cake to prepare ahead of time, allowing you to enjoy your event without last-minute baking stress.
If you’re searching for a dessert that will truly impress your friends and family, look no further than this magnificent chocolate crepe cake. While its intricate layers might appear daunting at first glance, don’t let its elegant presentation intimidate you! This recipe is surprisingly straightforward, relying on just two fundamental components: the crepes and the rich chocolate cream filling. The straightforward process, coupled with the fact that you only need basic kitchen equipment like a good frying pan, makes this recipe an ideal choice for bakers of all skill levels, from beginners to more seasoned home cooks.
For those who appreciate classic chocolate desserts, you might also enjoy my One Bowl Chocolate Cake recipe or my Dark Chocolate Traybake recipe. However, for a truly distinctive and elegant chocolate experience, this layered crepe cake is unparalleled.
The Allure of a Decadent Chocolate Crepe Cake
The magic of a chocolate crepe cake lies in its exquisite texture and visual appeal. Each bite offers a harmonious blend of tender, slightly chewy crepes and smooth, airy chocolate cream. The sheer number of layers creates an architectural beauty, making the cake a true centerpiece. Unlike traditional sponge cakes, the crepe cake boasts a unique density that is both satisfying and light, never overwhelming. The cool, rich ganache provides a final touch of chocolate intensity, tying all the flavors together into a sophisticated symphony. It’s the kind of dessert that elicits gasps of admiration before the first slice is even cut, and murmurs of delight with every forkful.
Key Components for a Perfect Mille Crêpe
Achieving the perfect chocolate crepe cake hinges on mastering its three core elements:
- The Crepes: These are the foundation of your cake. They need to be ultra-thin, flexible, and consistently sized to create those beautiful, even layers. The goal is a delicate, almost lacy texture that melts in your mouth.
- The Whipped Chocolate Cream: This luscious filling binds the layers and provides the primary chocolate flavor and creamy texture. It must be light yet stable enough to support the stacked crepes without oozing.
- The Silky Chocolate Ganache: The finishing touch, a glossy blanket of rich chocolate that adds an extra layer of decadence and a polished appearance. Its smooth texture perfectly complements the tender crepes and fluffy cream.
Essential Ingredients for Your Chocolate Crepe Cake
Let’s delve into the ingredients required for this impressive chocolate mille crepe cake. They are thoughtfully divided into three categories, corresponding to the main components of the dessert:
- For the Crepes: The base of our magnificent cake. You will need high-quality plain or all-purpose flour to provide structure, fresh eggs for richness and binding, melted butter or a mild oil for pliability and flavor, and milk to create the perfect batter consistency. For an enhanced flavor profile, a touch of sugar and a splash of vanilla extract are recommended, though entirely optional. Remember to have extra butter or a mild vegetable oil on hand for lightly greasing the pan during frying.
- For the Chocolate Cream Filling: This indulgent filling brings the rich chocolate flavor and creamy texture. It consists of cold double or heavy cream, essential for whipping into soft peaks; fine icing or powdered sugar, which dissolves easily to sweeten the cream; and unsweetened cocoa powder, providing that deep, delicious chocolate essence.
- For the Chocolate Ganache Topping: The crowning glory of your cake. This luxurious topping is made from premium milk or dark chocolate (chopped finely for quicker melting), more double or heavy cream for richness, and a small amount of salted or unsalted butter to add gloss and an even smoother texture.
For precise measurements and the full, detailed list of ingredients, please refer to the comprehensive recipe card located at the bottom of this post.
Step-by-Step Instructions for Your Chocolate Crepe Cake
To achieve the most delicate, soft, and melt-in-your-mouth crepes, I highly recommend starting this recipe a day ahead. Preparing the crepe batter and allowing it to rest in the fridge overnight significantly improves the texture and flavor, though it is an optional step if you’re short on time.
Crafting the Perfect Crepes
Once your batter has rested and you are ready to cook, begin by heating your frying pan. Ensure the pan is truly hot and lightly greased with a minimal amount of melted butter or oil. A common technique is to pour a small quantity of oil into the pan, then use a crumpled paper kitchen towel to carefully wipe off any excess, leaving only a thin, even film.
Using a ladle spoon or a ¼ measuring cup (this helps ensure consistent crepe thickness), pour the batter into the hot, lightly greased frying pan, which should be set over medium heat.
Immediately swirl the pan around gently but quickly, allowing the batter to spread thinly and evenly coat the entire bottom surface of the pan. This technique is crucial for achieving uniformly thin crepes.
Cook the crepe for approximately 45 seconds to 1 minute on the first side. You’re looking for the edges to crisp slightly and the surface to appear set and lightly golden.
Carefully slide a spatula, palette knife, or even a skewer underneath the crepe, then swiftly flip it over to cook the second side. This usually takes another 30 seconds, or until you see small, desirable ‘freckles’ of golden brown on the surface. Transfer the cooked crepe to a plate and repeat the process until all batter is used, stacking the crepes as you go.
Hint: The “first pancake test” is indispensable! Always treat your very first crepe as a trial run. This allows you to adjust the heat, the amount of batter, and the greasing of the pan to ensure you’re creating thin, delicate, and lacy crepes. If you pour too much batter, your crepes will be overly thick, resulting in a rubbery and dense texture that won’t contribute to the desired elegant layered cake.
Tips for Crafting Flawless Crepes Every Time
Achieving consistently perfect crepes is key to a beautiful mille crepe cake. Here are some expanded tips to guide you:
- Achieve a Silky-Smooth Batter: Thorough mixing is paramount. You can whisk the batter by hand until it’s perfectly smooth and lump-free, but for the absolute silkiest consistency, an electric blender is your best friend. Simply combine all ingredients in the blender and pulse until velvety. Lumps of flour will result in uneven crepes, so take your time with this step.
- Master the Medium-Low Heat: Resist the urge to crank up the heat. Cooking crepes on medium-low heat is crucial to prevent them from burning on the outside before they’re cooked through, and equally important, it stops them from drying out and becoming brittle. Flip the crepe over as soon as it releases easily from the bottom of the pan and its surface appears matte and slightly set.
- Ensure Uniform Thickness with Measured Batter: For a visually stunning, even layered cake, all your crepes should be of similar thickness. Use a ladle spoon, a measuring cup (a ¼ cup is often ideal for a standard 8-9 inch pan), or a small jug to pour a consistent amount of batter for each crepe. Experiment with your first few pancakes and different measuring utensils to find the perfect quantity for your specific frying pan.
- Invest in a Quality Non-Stick Frying Pan: This is perhaps the most essential piece of equipment for any crepe or pancake recipe. A good non-stick surface ensures the crepes cook evenly and flip effortlessly without tearing. Alternatively, a heavy-bottomed stainless steel pan or a specialized crepe pan will also yield excellent results.
- Stacking Cooked Crepes: As you cook your crepes, stack them directly on a plate. The residual heat will keep them warm and pliable, and the steam will prevent them from drying out.
Assembling Your Stunning Chocolate Crepe Cake
Once your delicate crepes are cooled and your luscious chocolate cream filling is prepared, it’s time for the exciting part: assembling your magnificent cake. Before you begin, ensure you have your chosen cake board or serving plate ready. Due to the layered nature of this dessert, it can be quite challenging to move once fully assembled, so starting on your final presentation surface is highly advisable. While not strictly necessary, using a cake turntable will make the assembly process considerably easier, allowing for smooth, even spreading of the cream.
To start, spread a very small amount of chocolate cream onto the center of your cake board or serving plate. This acts as an anchor for your first crepe. Carefully place the first crepe squarely on top of this cream. Then, using an offset spatula or the back of a spoon, spread a thin, even layer of the whipped chocolate cream over the entire surface of this first crepe.
Place the second crepe directly on top of the first, gently pressing down to remove any air pockets and ensure it adheres evenly. Immediately follow with another thin layer of whipped chocolate cream. Continue this meticulous process, layering crepes and cream, until you have used all of your beautifully cooked crepes, creating a tall stack.
Hint: The secret to a perfectly uniform and aesthetically pleasing crepe cake lies in consistently spreading the chocolate cream filling all the way to the very edge of each crepe layer. This ensures that your cake maintains an even height and shape, preventing any slumping or unevenness once fully assembled.
Depending on the diameter of your frying pan and how thin you make your crepes, you should aim for at least 20 to 25 layers. The more layers, the more dramatic and impressive your finished cake will appear! Remember to leave the very top crepe without any chocolate cream spread over it, as this surface is reserved for the ganache. Once stacked, gently cover the cake and transfer it to the fridge to chill thoroughly.
Once the cake has chilled for the recommended time, prepare your silky chocolate ganache. Allow it to cool slightly so it’s still pourable but not piping hot. Pour the still-liquid ganache evenly over the top crepe, allowing it to slowly drip down the sides for an elegant finish. Return the cake to the fridge for at least another hour to allow the ganache to set properly before slicing and serving.
Hint: Allowing the assembled cake to chill for a minimum of a couple of hours (or even overnight) is a critical step. This cooling period gives the chocolate cream filling ample time to set firmly, ensuring stability when slicing. Furthermore, it allows the delicate crepes to absorb any excess moisture from the cream, resulting in a more cohesive and tender texture. Proper chilling also prevents the filling from oozing out when you cut into your beautiful cake.
Creative Substitutions for Your Crepe Cake
This chocolate crepe cake recipe is wonderfully adaptable. Don’t hesitate to experiment with these simple substitutions to tailor it to your dietary needs or preferences:
- Flour Alternatives: If you’re looking for a healthier twist or have specific dietary requirements, you can easily swap the all-purpose flour. Consider using a good quality wholemeal flour for a nutty flavor and added fiber, or a certified gluten-free flour blend for a gluten-free version. You can also combine both plain and wholemeal flour for a balanced texture. Note that gluten-free flours might require minor adjustments to liquid content, so observe batter consistency carefully.
- Milk Options: While I typically use full-fat milk for its richness and contribution to tender crepes, you can certainly opt for semi-skimmed milk if you prefer a lighter result. For those avoiding dairy, most dairy-free milk alternatives such as almond milk, oat milk, or soy milk will also work beautifully, imparting their subtle flavors to the crepes.
- Egg Replacements: For an entirely egg-free version, this recipe can be adapted. Instead of traditional eggs, I recommend following my dedicated Vegan French Crepes recipe, which provides tested alternatives to ensure your crepes remain delicate and flexible.
Exciting Variations to Customize Your Crepe Cake
Unlock endless possibilities with your chocolate crepe cake by experimenting with different flavors and dietary adaptations:
Explore Different Crepe Flavors: The crepe batter itself can be a canvas for new tastes. Here are a few delightful ideas:
- For an intensified chocolate experience, simply swap out a couple of tablespoons of the plain flour for unsweetened cocoa powder to create delicious chocolate crepes.
- Infuse a bright, zesty note by replacing a portion of the milk with an equal amount of fresh orange or lemon juice for refreshing citrus-flavored pancakes. A little zest can also be added for extra punch.
- Elevate your crepes with a sophisticated touch by adding a dash of your favorite liqueur, such as Amaretto for almond notes or Cointreau for a subtle orange essence.
- Spice things up! Incorporate about ½ teaspoon of warming cinnamon or a generous pinch of fragrant nutmeg into the crepe batter for a cozy flavor profile perfect for autumn or winter.
Change the Creamy Filling: Crepe cakes are incredibly versatile when it comes to fillings. Beyond the classic chocolate whipped cream, consider these tantalizing alternatives:
- Indulge in a nutty delight with a smooth hazelnut spread or a spiced sensation with Biscoff spread.
- Opt for a traditional French touch with rich, vanilla-infused crème pâtissière.
- For a lighter, fruitier option, explore a vanilla-flavored cream base, perhaps combined with fresh berries, similar to my delightful Strawberry Crepe Cake.
Gluten-Free Chocolate Crepe Cake Recipe: Creating a gluten-free version is straightforward. Simply substitute the all-purpose flour with a high-quality, reliable gluten-free flour blend designed for baking. Ensure your chosen blend contains xanthan gum or add a small amount (about ½ teaspoon per cup of flour) to help with the crepes’ elasticity and prevent them from tearing.
Vegan Chocolate Crepe Cake: For a plant-based version, you’ll need to make a few key adjustments. Start by using my proven Vegan French Crepes recipe for the crepe layers. For the filling and ganache, choose high-quality plant-based, dairy-free substitutes for heavy cream and butter. Many excellent vegan chocolate ganache recipes are available, such as this reliable Vegan Chocolate Ganache recipe from Nora Cooks blog, which uses full-fat coconut milk or vegan cream.
Recommended Equipment for Smooth Sailing
While the beauty of this layered crepe cake is that it can absolutely be made with minimal equipment, often just a single frying pan, having a few extra tools can significantly streamline the process and improve your results. These items aren’t strictly mandatory, but they are highly recommended for ease and efficiency:
- Measuring Cups/Jugs or a Ladle Spoon: Essential for consistent crepe size and thickness, which contributes to a uniform and beautiful cake structure. A ¼ cup measure or a standard ladle often works perfectly.
- Palette Knife or an Offset Spatula: These tools are invaluable for spreading the chocolate cream filling evenly and thinly across each crepe layer, right to the edges, ensuring a smooth and consistent stack.
- Cake Turntable: While optional, a rotating cake stand makes the assembly process considerably simpler. It allows you to smoothly rotate the cake as you spread the cream, making it easier to achieve perfectly even layers without having to reposition the cake constantly.
- Electric Blender or Hand Whisk: For achieving the smoothest, lump-free crepe batter and whipping the cream to perfection.
For reference, I successfully use a non-stick frying pan that is 23cm (approximately 9 inches) in total diameter, with a cooking surface of 17cm (about 6.7 inches) diameter. The size of your pan will dictate the size and number of crepes you’ll yield.
Storage and Freezing Guidelines
Proper storage is key to enjoying your delicious chocolate crepe cake for as long as possible. This cake is an excellent make-ahead dessert, and both its components and the assembled cake can be stored effectively:
Storing Leftovers: Any slices of this decadent cake should be stored in an airtight container and kept in the refrigerator for up to two days. While the cake can comfortably remain at room temperature during service for about 2-3 hours, it’s always best practice to return it to the fridge promptly after that to maintain its freshness and structural integrity.
Freezing the Assembled Cake: This cake is indeed suitable for freezing, making it perfect for preparing far in advance. To freeze, ensure the cake is well-chilled first – at least a couple of hours in the fridge – so the ganache is firm and fully set. Then, carefully wrap the entire cake in a double layer of clingfilm, followed by a layer of aluminum foil, to prevent freezer burn. Place it in the freezer and it will keep well for up to two months. When ready to serve, thaw the cake overnight in the refrigerator before enjoying.
Preparing Crepes in Advance: The individual crepes can be prepared up to two days before assembly. Once cooked and cooled, stack them with a piece of parchment or waxed paper in between each to prevent sticking. Wrap the stack tightly in kitchen foil or clingfilm to prevent them from drying out, and store them in the fridge.
Freezing Cooked Crepes: For even longer storage, cooked crepes freeze beautifully for up to three months. Lay a square of waxed paper or parchment paper between each crepe to make separation easy later. Stack them, then transfer the entire stack into a freezer-safe zip-lock style bag or wrap them tightly in multiple layers of clingfilm before placing them in the freezer. Thaw them in the refrigerator or at room temperature as needed.
Frequently Asked Questions About Chocolate Crepe Cake
Here are answers to some common questions that arise when making this impressive chocolate crepe cake, helping you achieve perfect results:
Do I have to let the crepe batter rest before I can use it?
While technically you don’t *have* to, allowing the crepe batter to rest is a highly recommended step that significantly improves the quality of your crepes. Resting time, ideally for at least an hour at room temperature or overnight in the refrigerator, allows the flour to fully absorb the liquid, ensuring a smoother, more hydrated batter. Crucially, it gives the gluten a chance to relax, resulting in crepes that are fluffier, lighter, more tender, and much more delicate. If refrigerating overnight, remember to bring the batter back to room temperature and give it a quick whisk before using.
Why is my crepe cake hard or rubbery?
If your crepes turn out hard or rubbery, it’s typically due to one of two main reasons: overcooking or making them too thick. Crepes cook very quickly, usually only requiring about 45 seconds to 1 minute per side. Overcooking will dry them out and make them tough. Additionally, if your batter layers are too thick, the crepes will have a dense, rubbery texture instead of the desired delicate thinness. To avoid this, use medium-low heat and precisely measure your batter for each crepe, following all the instructions and tips provided in the recipe card below to ensure your crepes achieve that perfect tender, pliable consistency.
Why are my crepes sticking to the pan?
Crepes sticking to the pan is a common frustration, but it’s usually easily remedied. Firstly, ensure your frying pan is truly hot before you pour any batter. If the pan’s temperature is too low, the crepes are much more likely to adhere to the surface. Secondly, it’s vital to use a pastry brush or a crumpled paper kitchen towel to coat the pan very *lightly* with melted butter or cooking oil between each crepe. The emphasis here is on ‘lightly’ – using too much melted butter or oil will result in greasy crepes, which are also undesirable. A thin, even film is all that’s needed to create a non-stick surface.
How do you get neat edges on the crepe cake?
Achieving perfectly neat and uniform edges on your finished crepe cake is simpler than it looks and adds to its professional appearance. Once the assembled cake has chilled and set firmly in the refrigerator, place a round object – such as a cake board, a bowl, or a plate – on top of the cake. Choose an object that has a diameter slightly smaller than your crepes, creating a guide for trimming. Then, using a sharp serrated knife, carefully trim the edges of the crepes, working your way around the entire cake. This technique will create a clean, neat circle, revealing those beautiful, distinct layers.
To save this delightful recipe for later, use the convenient “Pin Recipe” button available on the recipe card or directly on the photos above. Your future self will thank you!
If you embark on making this recipe, or any other wonderful creation from Anna Banana, please do take a moment to rate the recipe and/or leave a comment. Your feedback is invaluable to me and greatly assists other readers who are considering trying out the recipe. I absolutely love hearing from you and seeing your culinary successes!
📖 Chocolate Crepe Cake Recipe
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Chocolate Crepe Cake
Equipment
- kitchen blender optional
- Non-stick frying pan
- measuring cup or a ladle spoon
- palette knife or a spatula
- cake turntable optional
Ingredients
For crepe batter:
- 4 large eggs
- 800 ml full-fat milk
- 80 g sugar granulated or caster
- 305 g plain/ all-purpose flour
- ½ teaspoon salt
- 25 g melted butter or sunflower oil plus extra for cooking
For the chocolate cream:
- 625 ml double cream
- 120 g icing sugar
- 60 g cocoa
For the chocolate ganache:
- 250 g dark chocolate (min 70% cocoa solids) finely chopped
- 250 ml double cream
Instructions
To make crepe batter:
- Add all of the batter ingredients into a kitchen blender (or whisk by hand until smooth and lump-free) and mix until smooth. Use a spatula to scrape the sides of the blender if needed. Let the batter sit for at least an hour at room temperature or refrigerate it overnight (if refrigerating overnight, bring it back to room temperature and whisk it again before using it).
- Place your non-stick frying pan over medium-low heat, allow it to heat up and brush it lightly with melted butter or sunflower oil (use a pastry brush or a paper kitchen towel).
- Using a ladle spoon or a measuring cup (¼ cup is a good size for 8 or 9 inch size pan), pour the batter onto the frying pan, gently tilting it until the crepe batter coats the entire bottom of the frying pan (if possible, try to avoid the batter coating the sides of the pan, you only want to cover the bottom, to ensure the even size of the crepes).
- Cook the crepe for about 2 minutes, or until lightly golden, then flip over using the spatula, palette knife or a skewer to the other side and cook for further 30 seconds (or until very lightly golden). Remove from the pan into a large plate. Repeat with the remaining batter.
To make the chocolate whipped cream:
- Using a hand or an electric whisk, whip the cream in a large bowl until soft peaks. Sift the icing sugar and cocoa powder together, then fold until fully incorporated into the whipped cream. Place in the fridge until ready to use.
To make the chocolate ganache:
- Place the finely chopped chocolate into a heatproof bowl. Heat the cream until it is hot, but not boiling, then pour in a slow, steady stream over the chopped chocolate. Leave it to stand for a couple of minutes, then stir gently until melted, smooth and glossy.
- Leave the ganache to cool and thicken just slightly, then stir it gently, but do not overbeat it or it will separate. Pour the still liquid ganache over the top of the cake.
To assemble the cake:
- Spread a thin layer of whipped chocolate cream on a cake board or large serving plate. Lay down your first crepe and top it up with a thin layer of chocolate cream. Use a small ice cream scoop or 2 tablespoon measure to make sure you are spreading equal amount of chocolate cream on all layers. Spread thin, even layer of chocolate cream to the very edge of your crepe, then place a second crepe on top, gently pressing it down.
- Repeat with the rest of the crepes and chocolate cream, leaving the last crepe on top without chocolate cream spread. Place the cake in the fridge for at least an hour, allowing it to firm up.
- Remove cake from the fridge and pour the ganache over the top of the cake. Place the cake back in the fridge to allow the ganache to set before serving the cake. Enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Notes
- Depending on the size of your frying pan, you should get about 20- 25 individual crepes. The more crepes, the more layers, the more impressive the cake will look!
- Brush your frying pan lightly with melted butter or sunflower oil. You don’t want to use too much, just a light, very thin layer will do the trick!
- Use an ice cream scoop or a measuring spoon for equal amounts of the chocolate cream between the layers.
Make ahead:
Crepe batter can be made up to 2 days ahead and stored in the fridge. Bring it to room temperature and stir it well before using.
Crepes can be cooked and stored in the fridge for up to 2 days in advance. Wrap them in some kitchen foil to prevent them from drying out.
Storage and freezing:
Store any leftovers in the airtight container in the fridge for up to 2 days. Assembled cake can also be frozen for up to 2 months. Allow the cake to chill and set in the fridge first, then carefully wrap it in a double layer of clingfilm and transfer to the freezer. Thaw in the fridge overnight.
Cooked crepes are also suitable for freezing for up to 3 months. Place a square piece of waxed paper between each crepe, then transfer them to a zip-lock style bag and place in the freezer.
Nutrition
This recipe was originally published in January 2020. It has been updated with new photos, video, revised recipe, and tips in August 2022.