1. Crafting the Chocolate Raspberry Crepe Batter

Verify all ingredients are at room temperature (68-72 degrees Fahrenheit or 20-22 degrees Celsius).

Whisk 12 large eggs, milk, and water in a spacious mixing bowl until thoroughly combined.

Incorporate melted unsalted butter, vanilla extract, and plus granulated sugar.

Carefully sift 2 all-purpose flour and dark chocolate cocoa powder into the liquid mixture, whisking until achieving a silky-smooth consistency.

Allow the batter to rest and settle for 10 minutes, enabling flour to hydrate completely.

1. Executing Delicate Chocolate Crepes

Heat a non-stick crepe pan over medium temperature.

Pour batter into the pan, tilting and rotating to distribute evenly.

Cook for approximately 1 minute until edges become slightly crisp.

Gently flip and cook opposite side for 30 seconds.

Transfer completed crepes to a flat plate, maintaining a neat stack.

1. Constructing Raspberry Cream Filling

Gently crush fresh raspberries with white granulated sugar.

In a separate mixing bowl, whip heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.

Integrate mascarpone cheese, blending until smooth.

Delicately fold crushed raspberries into the cream mixture.

1. Layering the Crepe Masterpiece

Position initial crepe on a decorative serving plate.

Spread a thin, uniform layer of raspberry cream filling across the crepe.

Methodically stack subsequent crepes, alternating with cream filling.

For precision, consider assembling within a springform pan.

Refrigerate the constructed cake overnight, allowing flavors to harmonize.

1. Finalizing the Presentation

Prior to serving, garnish cake’s surface with fresh whole raspberries.

Elegantly dust with granulated sugar for a refined, sweet finish.