Epic 30-Layer Chocolate Crepe Cake

With layers upon layers, this Epic 30-Layer Chocolate Crepe Cake is simply eye-catching and can easily melt your heart with every mouthful.

Crepes are readily available in our daily lives, commonly sold as sweet street snacks in Copenhagen and in other large European cities. But the Crepe Cake is a brilliant innovation. It lives up to its name with ultra-thin layers of crepes alternating with equally thin layers of cream mixture.

With each tender, light and airy layer, my version of Chocolate Crepe Cake has a decadently delicious chocolate cream cheese filling with a unique and unforgettable flavor!

Some folks might be wary of the amount of work involved in making a crepe cake! But don’t worry, this Epic Chocolate Crepe Cake is pretty easy to make once you learn how to handle the hot pan. You will just need a little time to make this gorgeous treat. Once you’ve made one crepe successfully, your hands will remember and to repeat the process!

I hope you will enjoy making this Epic 30-Layer Chocolate Crepe Cake! If you a fan of chocolate dessert like me, you might also like my White Chocolate Blackberry Cheesecake recipe.

MORE INCREDIBLE CAKE RECIPES:

Rich and Tangy Lime Cheesecake

Luscious Double-Cream Lemon Bundt Cake

Holiday Easy Tiramisu Cheesecake (No-Bake)

Dreamy Lemon Yogurt Cake

Epic 30-Layer Chocolate Crepe Cake

This Epic Chocolate Crepe Cake has beautiful layers and a decadently delicious chocolate cream cheese filling! The flavor is unique and unforgettable!

Print Pin Rate

Course: Dessert

Cuisine: European

Keyword: Crepe Cake

Prep Time: 40 minutes minutes

Cook Time: 40 minutes minutes

Chill in the fridge: 2 hours hours

Servings: 8 people

Author: Haini

Ingredients

Crepes

• 185 g Cake Flour
• 50 g Sugar
• 4 Eggs
• 2 tbsp Cocoa Powder
• 500 ml Sweet Whole Milk
• 70 g Salted Butter, melted

Chocolate Cream Cheese Filling

• 400 g Cream Cheese, room temperature
• 100 ml Heavy Cream, cold
• 200 g Sweetened Condensed Milk
• 1 tsp Vanilla Paste
• 80 g melted Dark Chocolate
• 2 tbsp Coffee

Toppings

• Cocoa Powder
• Dark Chocolate Shavings

Instructions

Make the Crepes

• In a large mixing bowl, use a whisk to mix together Eggs and Sugar. Then sift in Cake Flour and Cocoa Powder. Add in 100 ml Milk. Combine well.
• Gradually add the rest of the Milk and mix well. Then add the melted Salted Butter and mix well again. (If you use unsalted butter, add in 1/4 tsp of Salt.)
• There will be some small lumps in the mixture. Sift the mixture 2 to 3 times for a clean and smooth batter. Refrigerate the batter for 30 minutes.
• In an 8-inch (20 cm) nonstick frying pan, on medium-low heat, add in Butter.
• Then add around 1/3 cup of batter to the pan. Move quickly and swirl the pan to make the batter reach all the edges. Let the crepe cook for about 2 minutes. Then flip to the other side and cook for another 30 seconds.
• Remove from heat and place it on a parchment paper on top of a wire rack to let cool. Repeat the procedures with the rest of crepes.
• Once the crepes are cooled. On a cutting board, use a round plate to help form the circle. Cut off any excess part.
• Put the crepes on a plate and cover with plastic wrap to prevent them from drying out. Set aside.

Make the Chocolate Cream Cheese Filling

• In a mixing bowl, add in Cream Cheese and Heavy Cream. Use a hand mixer to mix until well combined.
• Add in Vanilla Paste and Condensed Milk. Mix well again!
• Then add in Coffee and melted Dark Chocolate. Combine well.

Assemble the Crepe Cake

• On a cake plate or a cake stand, place one crepe. Add a thin layer (about 2 tbsp) of chocolate cream cheese filling. Make sure the layer is spread evenly so that the cake will maintain a nice shape.
• Place another crepe evenly on top. Then add the filling again. Repeat, continuing to layer the crepes and the filling until you reach the last crepe.
• Use filling to smooth the top and the sides to make a very pretty cake!
• Chill the cake in the fridge for at least 2 hours or better over night.
• Dust with Cocoa Powder and Dark Chocolate Shavings on top. Use a sharp knife to cut the cake and ready to serve!

Notes

• You can melt the Dark Chocolate in the microwave for 1 minute.
• For the filling, it is super important to make sure the layer is thin! If the filling is too thick, the cake will wobble and lose its nice symmetry.
• I made 15 crepes with this recipe—using between 1/4 – 1/3 cup of batter for each crepe. You might be able to squeeze in a few more crepes if you perfect the technique of thinness! So, trust me, with some practice and patience, you will learn to create this beautiful dessert in your own kitchen. Make sure to check out my video for clear visual instructions!

Did you make this recipe?Tag @hainisblog and hashtag it #cookcookgo on Instagram!