It’s magic when you combine two favorites: crepes and cake. No wait… make that three favorites. Crepes, cake, and chocolate.
I was talking with my grandmother, planning a small get-together with some of the ladies in our family the day after Thanksgiving to celebrate my cousin’s 16th birthday. Before we knew when we would have this party, we knew a chocolate cake had to be involved. We soon found out that the best time for everyone was brunch, so we thought crepes.
Crepes and chocolate cake aren’t typically offered in the same meal so… I decided it was time to combine the two.
Don’t be fooled by it’s light-hearted, fun, happy-go-lucky appearance. This cake is WORK. Making 30+ crepes (I lost count) is time consuming and trying, but I promise you will perfect your crepe technique by the time you’re done. Plus, any of the crepes that don’t look as nice can be stacked in the middle of the cake and you won’t even notice.
By the end I was flipping crepes in the pan, no spatula needed. I felt like a chef in a fast-paced kitchen. Despite the time it takes to make, I will absolutely be making this cake again.
Also – this tablecloth is $3.49 at Target. We didn’t get up from the table at all – we (adults!) all sat and colored the entire time. I might go buy 10 so I have a constant stash of them.
Chocolate Crepe Cake
- Prep Time: 30 minutes
- Cook Time: 40 mintutes
- Total Time: 22 minute
- Yield: 8 servings 1x
- 6 tbsp. butter
- 3 c milk
- 6 eggs
- 1 ½ cups flour
- ⅔ cup cocoa powder
- 1/3 c sugar
- 1 c heavy cream
- 1 tbsp. sugar
- 1 tbsp. Kahlua (optional)
- 1 c heavy cream
- 3 tbsp. sugar
- 6 oz chocolate
- 1 tbsp. butter
- In a small pan, melt butter and cook until lightly brown and fragrant, stirring frequently. Add milk and cook until warmed.
- Sift flour, cocoa, and sugar into a medium bowl and whisk together. Mix in eggs, then gradually mix in butter and warm milk. Place in refrigerator until cool, about 20 minutes.
- Heat a nonstick skillet over medium heat, pour ¼ cup of crepe batter, and tilt the pan to thinly cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip and cook about one minute. Set cooked crepe aside to cool. Repeat until all of the crepe batter is used.
- In a stand mixer with the whisk attachment, whip 1 cup heavy cream, slowly adding 1 tablespoon sugar and Kahlua (if desired). Beat until stiff.
- When crepes are cool, stack with a thin coating of whipped cream between each layer.
- To make the ganache, boil remaining heavy cream and sugar and pour over chocolate and butter. Mix until smooth. Let cool, and pour over the crepe cake.