Mocha Crepes Cake

by Feli Chic'Cuisine

Layers of crepes and chocolate coffee filling make this beautiful dessert irresistible.


Serves 12-14

For the crepes:

  • 4 large eggs

  • 5 tablespoons sugar

  • 1 teaspoon vanilla extract

  • 1 1/2 cups milk

  • 1 cup water

  • 1 1/2 cup plain flour

  • 1/2 cup cocoa powder

  • 6 tablespoons melted butter

  • Butter, for coating the pan

  • Raspberries

For the Hazelnut Ganache:

  • 250g dark chocolate, chopped

  • 50g unsalted butter

  • 150ml milk

  • 100ml heavy (whipping) cream

  • 100ml strong black coffee (espresso)

  • 1/4 cup (55g) granulated sugar


Hazelnut Filling

For the Chocolate Glaze:

  • 250g bittersweet chocolate, chopped

  • 1 cup heavy cream



1. In a medium bowl, whisk together flour, sugar, salt, and cocoa powder. Set aside.

2. In an another medium bowl, whisk together milk, eggs, and vanilla.

3. Gradually add milk mixture to flour mixture, whisking until smooth. Refrigerate at least 1 hour.

4. Lightly coat an 8-inch crepe pan or nonstick skillet with melted butter. Heat over medium heat. Remove pan from heat; pour about 2 tablespoons batter onto the center of the pan and swirl to spread evenly. Cook, flipping once, until edges are golden and center is dry, about 30 seconds per side.

5. Slide crepe onto a plate. Repeat process with remaining batter, coating pan with butter as needed. 


6. In a heatproof bowl, over a pan of simmering water (ensure bowl doesn't touch water), melt the chocolate. Stir in butter, milk, cream, coffee and sugar, then whisk until mixture is smooth and sugar dissolves. Remove from heat, cover and set aside for 20-30 minutes until mixture cools and thickens.


7. In a medium bowl, place the chocolate. Heat the cream in a small sauce pan over medium heat (bring just to a boil). Pour over the chopped chocolate, and whisk until smooth. 


8. Lay 1 crepe on a cake plate. Using an offset spatula, cover with a thin layer of chocolate cream (2 to 3 tablespoons). 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 2 hours.

9. Drizzle the Chocolate glaze on top of the cake and let it dripped to the sides. Add the fresh raspberries and chocolate curls on top of the cake. Refrigerate to set the ganache.

“Anything is good if it's made of chocolate.” ― Jo Brand

       ''Sugar and Spice and

           other Things Nice''

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