Description
Silky layers of delicate chocolate crepe cake invite indulgence with French pastry elegance. Chocolate ganache and whipped cream between paper-thin crepes create an irresistible dessert experience you’ll crave again and again.
Ingredients
Scale
- 12 large eggs
- 4 cups (960 ml) milk
- 2 ½ cups (313 g) all-purpose flour
- ⅔ cup (50 g) dark chocolate cocoa powder
- 1 cup (240 ml) water
- ⅔ cup (150 g) butter, melted
- ¼ cup plus 2 tbsps (75 g) sugar
- 1 tsp vanilla extract
- 8 oz (226 g) mascarpone or cream cheese
- 2 cups (480 ml) whipping cream
- 1 cup (120 g) powdered sugar, sifted
- 2 cups (250 g) raspberries, fresh or frozen (thawed if frozen)
- ½ cup (100 g) white granulated sugar
- 2 cups (250 g) fresh raspberries
- ½ cup (100 g) granulated sugar
Instructions
- Batter Preparation: Whisk eggs, milk, and water until fully combined. Incorporate melted butter, sugar, and vanilla, blending smoothly. Gradually sift flour and cocoa powder, stirring until achieving a silky, uniform texture. Rest batter for 10 minutes to settle.
- Crepe Crafting: Heat non-stick skillet on medium. Pour batter into pan center, quickly rotating to create thin, even rounds. Cook until bottom sets and edges turn golden (60-90 seconds). Flip and cook reverse side briefly. Repeat until all batter is transformed into delicate crepes.
- Cream Filling Development: Crush raspberries with sugar to release juices. Whip cream to sturdy peaks, fold in powdered sugar and vanilla. Gently blend mascarpone, creating a light, luxurious filling. Carefully integrate crushed raspberries into cream mixture.
- Cake Assembly: Position first crepe on flat serving plate. Spread uniform layer of raspberry cream across entire surface. Systematically stack alternating crepes and cream layers, maintaining precision. Finish with pristine crepe on top.
- Finishing and Presentation: Refrigerate cake overnight to harmonize flavors and stabilize structure. Before serving, garnish with fresh raspberries and dust lightly with granulated sugar for an elegant final touch.
Notes
- Master Batter Consistency: Ensure a smooth, lump-free batter by sifting dry ingredients and whisking thoroughly. Let the mixture rest to develop optimal texture and prevent tough crepes.
- Perfect Crepe Technique: Use a non-stick pan on medium heat and pour just enough batter to create paper-thin crepes. Quickly swirl the pan to spread batter evenly, cooking each side precisely.
- Cream Filling Secrets: Whip cream to stiff peaks and fold mascarpone gently to maintain light, airy texture. Macerate raspberries briefly to intensify flavor without making the filling too watery.
- Cake Assembly Pro Tip: Stack crepes carefully, spreading filling evenly to prevent sliding. Refrigerate overnight to allow flavors to meld and help the cake set firmly for clean, beautiful slices.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Breakfast
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 522
- Sugar: 36 g
- Sodium: 150 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 120 mg