by Feli Chic'Cuisine
A chocolate crêpe cake is one of the most impressive cakes you can make! Layers of crêpes are topped with chocolate ‘Crème Pâtissière' filling and fresh raspberry, covered in chocolate glaze then decorated with fresh berries. Chocolate and crêpes lovers will love this delicious cake!
Baking and desserts in French style will always be my passion. The French patisserie tradition of making tarts, croissants, éclairs, profiteroles and madeleines always comes to mind whenever I think of popular bakes.
Also on the list are Crêpes, and this is one recipe I'm thrilled to share with you in such an innovative way.
As well as providing a great no-bake alternative to more traditional baked goods, Mille Crepe Cake, known in French as 'Gâteau de Crêpes', is perfect to make in advance.
To prepare this impressive but simple cake, you only need a classic pancake batter, time to bake 24 pancakes. You will then have to alternate the pancakes with a chocolate filling and berry fruits and sprinkle with some fresh raspberries. At the end, everything is coated in a chocolate glaze and decorated with various berries. A delight!
Tips to Make Crepe Cake
Refrigerate the batter at least an hour - this step will allow the flour to absorb the liquid, expand and soften. It ensures the cooked crepes will be light and tender. You can make the filling ahead of time.
To assemble the cake: Spread 1 teaspoon of filling on the center of the cake stand or cake serving plate. This helps adhere the cake to the plate. Alternatively, prepare a 23 cm (9-inch) springform pan with the ability to remove the bottom. Line the bottom with baking paper and layer the crepes onto the pan.
Before serving: Let the cake chill for at least 1 hour, ideal for 3 hours before slicing. During this time, the flavors develop and the cake sets.
How to Create Neat Edges on the Cake
Assemble the cake as per the method and refrigerate until set. Using a plate slightly smaller then the crepe, place it over the top cake and run a knife around the edges to cut all the way around.
Prepare the batter: 10 minutes Refrigerate the batter: 1 hour
Cook the crêpes: 45 - 60 minutes
Assemble the cake: 20 min
Chill the cake: 1 hour, at least
Total Time: 3 h 30 min to 4 h
For the Crêpes
300 g plain (all-purpose) flour
30 g caster (granulated) sugar
¾ teaspoon salt
6 large eggs, room temperature, slightly beaten
840 ml whole milk
60 ml cold water
30 g unsalted butter, melted
2 teaspoons pure vanilla extract or vanilla bean paste
For the Pastry Cream Filling
2 cups homemade Pastry Cream
3/4 cup chocolate hazelnut spread, such as Nutella
berries: raspberry, blueberry, blackberry,
fresh meant leaves
For the Chocolate Glaze
225g (4-ounce) semi-sweet chocolate, finely chopped
1 cup (240 ml / 8-ounces) whipping (double-double, heavy) cream
Prepare the Crêpes
1. In a large bowl whisk the flour, sugar, and salt. Make a well in centre and add the beaten eggs. Gradually and slowly pour in the milk and water, whisking gently. Add melted butter and vanilla extract. Mix to form a smooth, lump-free, and a bit frothy batter. Cover with plastic wrap and refrigerate for at least 1 hour.
Cook the Crêpes
2. Lightly coat a crêpe pan or nonstick skillet (23 cm) with melted butter. Heat over medium heat. Remove pan from heat; pour about 1/4-cup measuring cup or ladle batter in centre of the pan. Working quickly, tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Let the crêpe cook for a minute or so until the underside is golden and comes easily away from the pan. Loosen with a spatula, and carefully flip it over, and cook the other side. Cook for a further 1 - 2 minutes, until edges are golden and the of the crêpe is dry. Slide the crêpe onto a plate. Wipe the pan with a little more butter and repeat process with remaining batter.
Prepare the Filling
4. Warm the chocolate hazelnut spread over a double boiler until it is soft and almost pourable. Whisk the warm spread into the pastry cream, and continue to whisk until it is lump free.
5. Spread 1 teaspoon of filling on the center of the cake stand or cake serving plate (see tips). Place 2 crepes on top. Spread about 2 tablespoons of filling evenly on top. Sprinkle with fresh raspberry pieces. Cover with a crepe and repeat to make a stack of 20-25, with the best-looking crepe on top. Cover with plastic wrap and chill for at least 1 hours up to 3 hours.
Prepare the Chocolate Glaze
6. In a medium bowl, place chopped chocolate. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. Do not let it come to a boil! Pour over chocolate, and very slowly stir until completely combined and chocolate has melted.
7. Remove the cake from the pan. Spread the glaze over cake and around the sides of the cake. Refrigerate until glaze is firm, about 30 minutes. Garnish with berry fruits.
The purpose of our lives is to be happy.- Dalai Lama