Description
This decadent Chocolate Crepe Cake recipe layers delicate cocoa-flavored crepes with a luscious cream cheese and whipped cream filling. The crepes are cooked to perfection on the stovetop, then assembled into a beautiful rose-shaped cake that is chilled overnight to meld the flavors. Finished with a whipped cream topping and garnished with fresh strawberries and chocolate shavings, this elegant dessert is perfect for special occasions or impressing guests.
Ingredients
Scale
Crepe Batter:
- 1 1/2 cups all-purpose flour
- 5 1/2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- 1 tablespoon granulated white sugar
- 3 large eggs (at room temperature)
- 1 cup hot milk (plus 2 more tablespoons)
- 6 ounces boiling water
- 3 tablespoons honey (or maple syrup)
- 2 tablespoons vegetable oil (plus more for cooking)
Cream Filling:
- 8 ounces cream cheese (at room temperature)
- 2/3 cup powdered sugar (divided)
- 1/2 cup sour cream
- 1 cup heavy whipping cream
- 1 tablespoon honey (or maple syrup)
Garnish:
- 16 ounces container of whipped topping (or homemade whipped cream)
- Fresh strawberries
- Chocolate shavings
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, unsweetened cocoa powder, kosher salt, and granulated sugar. Stir together to evenly distribute the dry ingredients.
- Add Wet Ingredients: Crack in the room temperature eggs and whisk thoroughly until smooth. While continuing to whisk, gradually pour in the hot milk and then the boiling water until the batter is fully combined and smooth.
- Sift Batter: Pour the batter through a fine sieve into another large bowl to remove any lumps, ensuring a silky texture for the crepes. Add the honey and stir well to combine.
- Rest Batter: Let the batter rest for 20-30 minutes to hydrate the flour and improve texture. After resting, stir in the vegetable oil until evenly blended.
- Cook Crepes: Heat a 12-inch nonstick skillet over low to medium heat and lightly grease it with vegetable oil. Using a ladle or measuring cup, pour just enough batter to spread into a thin 12-inch round crepe. Cook until edges set, then flip and cook briefly on the other side. Repeat until you have about 14 crepes. Transfer the cooked crepes to parchment paper or a wax paper-covered wire rack to cool.
- Prepare Cream Cheese Mixture: Using a hand mixer on medium speed, beat the cream cheese and 1/3 cup powdered sugar together for 1-2 minutes until smooth and fluffy.
- Add Sour Cream: Add the sour cream to the cream cheese mixture and continue beating until fully incorporated, scraping down the sides of the bowl as needed.
- Whip Cream: In a blender or separate bowl, whip the heavy cream with the remaining 1/3 cup powdered sugar until light and fluffy.
- Fold Cream: Gently fold the whipped cream into the cream cheese mixture until fully combined to create a light, airy filling.
- Add Honey: Stir in one tablespoon of honey to the cream filling until well blended for added sweetness and flavor.
- Assemble Crepes: Place one crepe on a plate or cutting board. Spread a thin layer of the cream filling on top, then fold the crepe into thirds. Repeat with remaining crepes and arrange the folded crepes on a flat surface.
- Form Crepe Logs: Spread a little cream on top of each folded crepe before rolling it into a log shape. Stack one log on top of the next and roll them together, repeating until you have a roll made from three crepes.
- Create Rose Shape: Stand the crepe roll on its end to form the center of the crepe cake. Continue wrapping additional crepe logs around this center, shaping them into a rose-like pattern.
- Chill Cake: Place a cake ring around the assembled crepe cake and wrap it tightly with plastic wrap. Chill in the refrigerator overnight or for 8-10 hours to set and develop flavor.
- Decorate: Remove the cake ring carefully. Cover the cake with whipped topping or homemade whipped cream. Garnish with fresh strawberries and chocolate shavings for a beautiful finishing touch.
- Final Chill: Chill the decorated cake for an additional hour before slicing and serving to ensure a firm, sliceable texture.
Notes
- Resting the crepe batter is essential to achieve tender crepes without tearing.
- Cooking crepes over low-medium heat prevents burning and ensures even cooking.
- Using room temperature eggs and cream cheese helps with smooth mixing and better texture.
- The rose shape assembly can take some practice but creates an impressive presentation.
- For a dairy-free or vegan version, substitute with appropriate plant-based cream cheeses and whipped toppings.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Keywords: Chocolate crepe cake, layered crepes, cream cheese filling, whipped cream dessert, French dessert, strawberry garnish, no bake cake
