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This chocolate crepe cake transforms the humble French pancake into an elegant dessert that looks like it came from a high-end patisserie. The delicate layers of thin crepes paired with rich chocolate cream create a showstopping centerpiece that slices beautifully to reveal perfect striations of flavor.
I first made this for my daughters birthday when she requested something chocolate but not too sweet. The look on her face when I brought out this towering creation was priceless and now it has become our special celebration cake.
Ingredients
- Eggs: Provide structure and richness essential for tender crepes
- Full fat milk: Creates the perfect batter consistency choose whole milk for best results
- Granulated sugar: Adds just enough sweetness without overpowering
- All purpose flour: Forms the base of the batter sift it to avoid lumps
- Salt: Enhances all the flavors don't skip this small but crucial ingredient
- Melted butter: Adds richness and helps prevent sticking to the pan
- Double cream: Whips to perfect pillowy texture use the highest fat content available
- Icing sugar: Dissolves seamlessly into the cream for smooth texture
- Cocoa powder: Use Dutch processed for deeper color and flavor
- Dark chocolate: With minimum 70% cocoa solids provides sophisticated bittersweet flavor
- Double cream: Creates the perfect pourable consistency
Step-by-Step Instructions
- Prepare the batter:
- Mix all crepe ingredients in a blender until completely smooth with no lumps visible. This step is crucial for perfect crepes. Allow the batter to rest for at least one hour so the flour can fully hydrate and the gluten can relax. The patience here pays off with more tender crepes.
- Master the crepe technique:
- Heat your nonstick pan over medium low heat until evenly hot. Brush lightly with butter using a silicone brush for even coverage. Pour exactly 1/4 cup of batter into the center of the pan while simultaneously lifting and tilting the pan in a circular motion to spread the batter thinly across the entire bottom surface. Watch for the edges to look dry and slightly golden before attempting to flip. This usually takes about 2 minutes.
- Perfect the flip:
- Gently work a thin spatula under the edge of the crepe ensuring it moves freely. In one confident motion flip the crepe over to cook the second side for just 30 seconds. The second side needs less time and should have fewer brown spots for a more uniform appearance when stacked. Transfer to a large plate and repeat spacing crepes with parchment if sticking is a concern.
- Create luxurious chocolate cream:
- Whip the cream to soft peaks being careful not to overwhip. The cream should hold its shape but still look silky not grainy. Sift the cocoa and icing sugar together before folding into the cream to eliminate any lumps. Use gentle folding motions to maintain the air in the whipped cream.
- Assemble with precision:
- Start with a thin layer of chocolate cream on your serving plate to anchor the cake. Place your first crepe down and add exactly two tablespoons of chocolate cream spreading in an even thin layer all the way to the edges. Press each subsequent crepe gently to remove air pockets. Keep layers even for a professional look.
- Make perfect ganache:
- Chop chocolate into very small uniform pieces to ensure even melting. Heat cream just until small bubbles form around the edges without boiling. Pour over chocolate and let sit undisturbed for two minutes before stirring. Stir from the center outward until glossy and smooth. Allow to cool slightly until thickened but still pourable.
- Complete the masterpiece:
- Pour ganache from the center of the chilled cake allowing it to spread naturally toward the edges. If needed help it along with an offset spatula. Return to refrigerator to set completely before slicing with a sharp knife dipped in hot water between cuts for clean slices.
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The chocolate ganache topping is my absolute favorite part of this recipe. I discovered that letting it cool just to the point where it thickens slightly but remains pourable creates that perfect drip effect that makes the cake look professionally made. My family always gathers around to watch this final dramatic step.
Make Ahead Magic
This cake is actually better when made a day ahead giving the layers time to settle and flavors to meld together. You can make the crepes up to three days in advance stacking them with parchment paper between each layer and wrapping tightly in plastic wrap. Store in the refrigerator until ready to assemble. The chocolate cream can be made up to 24 hours ahead but may need a gentle rewhip before using. Assemble the cake without the ganache the day before serving then add the fresh ganache topping a few hours before presentation.
Troubleshooting Tips
If your crepes are tearing they may be too thin or your pan might be too hot. Adjust your technique by using slightly more batter per crepe and lowering the heat. For uneven crepes make sure to swirl the pan immediately after pouring the batter. If your chocolate cream seems too soft it likely needs more whipping or could be too warm chill it for 15 minutes and try again. For ganache that separates or looks grainy you may have overheated the cream or stirred too vigorously gently warming the mixture over a double boiler while stirring minimally can often rescue it.
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Elegant Variations
Transform this basic recipe by infusing the crepe batter with orange zest or a tablespoon of Grand Marnier for sophisticated citrus notes that complement the chocolate beautifully. For a festive touch fold chopped toasted hazelnuts or pistachios into the chocolate cream between certain layers for surprise crunch and flavor complexity. Replace the chocolate ganache with a mirror glaze for special occasions or top with fresh berries and edible flowers for spring and summer gatherings. For coffee lovers add a tablespoon of espresso powder to the chocolate cream for a mocha version that pairs wonderfully with after dinner coffee.
Frequently Asked Questions
- → Can I make the crepes ahead of time?
Yes, you can make the crepes 1-2 days ahead and store them stacked with parchment paper between each layer in an airtight container in the refrigerator. You can also freeze them for up to a month.
- → How many layers should my cake have?
A typical crepe cake has between 15-25 layers, but you can make it as tall or short as you prefer. More layers create a more impressive presentation, but even 12-15 layers will create a beautiful cake.
- → Why do I need to rest the crepe batter?
Resting the batter allows the flour to fully hydrate and the gluten to relax, resulting in more tender crepes that are less likely to tear during cooking and flipping.
- → Can I add flavors to the chocolate cream?
Absolutely! Consider adding 1-2 teaspoons of coffee extract, orange zest, or a tablespoon of liqueur like Grand Marnier or Baileys to complement the chocolate flavor.
- → How long will this cake keep?
The assembled cake will keep well in the refrigerator for 2-3 days. The ganache helps seal the cake and prevents the crepes from drying out.
- → What if my ganache separates or looks grainy?
If your ganache separates, warm it gently over a double boiler while whisking constantly. You can also try adding 1-2 teaspoons of warm cream and stirring until smooth again.