Dark Chocolate Crepe Cake Recipe

This chocolate crepe cake, with layers of whipped cream filling is fantastic!


Chocolate Crepes
1/8 cup water
1/2 cup (1 stick) cold butter, cut into pieces,
4 ounces good quality dark chocolate chocolate, finely chopped (or chocolate chips)
3/4 cups all purpose flour
2 Tablespoons granulated sugar
1 teaspoon salt
1 1/4 cups whole milk, at room temperature
3 large eggs, room temperature
1/2 Tablespoon pure vanilla extract
(Makes about 15 8-inch crepes)

2 cups heavy whipping cream
1/4 cup sugar
1/2 teaspoon vanilla

Chocolate Garnish
Type in "Chocolate Garnish" in Grandmothers kitchen website search box to find instructions how to make the chocolate curls.



In a small saucepan, bring 1/8 cup of water to a boil.

Add the butter, 1 piece at a time to the boiling water and whisk to combine after each addition.

Turn off the heat and stir in chocolate chunks or chips until completely melted. Set aside and let cool down.

In a bowl stir together the flour, sugar and salt.

In another bowl, mix together the milk, eggs and vanilla.

Gradually mix the milk mixture into the flour mixture, whisking until smooth.

Add the cooled chocolate-butter mixture, whisking until smooth.

Run the batter though a fine sieve to remove any Put the batter into a container with a lid and refrigerate at least 2 hours or up to overnight.

Cook the Crepes

Lightly coat an nonstick skillet with a teaspoon of butter. Heat the pan medium heat until just before the butter starts to smoke.

Remove pan from heat and put 2 tablespoons of batter into the frying pan. Tilt the pan to spread and form the thin, flat crepe.

Reduce heat to medium-low and return the pan to the heat.

Cook the crepe for about one minute, until the edges are golden brown and the center dry.

Flip and cook the other side for half a minute.

Repeat process with remaining batter, coating pan with butter as needed until you have use all the crepe batter.

It should make about 15 crepes.

As each crepe is cooked, place on a plate and put a piece of parchment paper between each crepe so they do not stick together.

Refrigerate the crepe for 2 hours or overnight.

Whipped Cream Filling

When you are ready to assemble the crepe cake make the whipping cream filling.

Put your mixing bowl and beaters into the freezer for 15 minutes.

Pour the heavy cream into the chilled mixing bowl and beat for a minute.

Add the sugar and vanilla and continue beating until you have reached the perfect consistency.


Place a chocolate crepe on a cake plate.

Place a layer of whipped cream filling.

Repeat the process until you have used all the crepe and filling, ending with the whipped cream.

Garnish with Chocolate curls.

Refrigerate at least 4 hours before cutting.