top of page
Search

Chocolate & Raspberry Crepe Cake


Ingredients:

For the Raspberry Sauce:

  • 50g (¼ cup) granulated sugar

  • 2 tbsp cornstarch

  • 226g (2 cups / 8 ounces) fresh or frozen raspberries

  • 2 tbsp water

  • 2 tsp lemon juice

For the Crepes:

  • 43g (3 tbsp) unsalted butter, melted and cooled slightly (cool for 5-10 minutes)

  • 120g (1 cup) all purpose flour

  • 22g (1 ½ tbsp) brown sugar

  • ½ tsp salt

  • ¾ cup milk, room temperature

  • ½ cup water, room temperature

  • 2 large eggs, room temperature

  • 1 ½ tsp vanilla bean paste (or vanilla extract)

  • Butter for greasing the pan

For the Chocolate Ganache:

  • ⅔ cup heavy cream

  • 88g (¼ cup) light corn syrup

  • 170g (6 ounces) semisweet or dark chocolate (chips or finely chopped baking chocolate)

  • 1 tbsp butter




Directions:

  1. For the Raspberry sauce: In a small saucepan, whisk sugar and cornstarch together until combined.

  2. Add raspberries, water, and lemon juice, then set the pan over medium heat. Stir about every minute until the mixture begins to bubble (around 7 minutes).

  3. Continue to cook at a boil for 2 minutes, until the mixture has thickened. Keep in mind, the mixture will continue to thicken as it cools down so don’t be surprised if it’s not at your desired thickness yet.

  4. Allow the mixture to cool completely before using it in your crepe cake.

  5. For the Crepes: In a medium-large bowl, combine melted butter, flour, sugar, salt, milk, water, eggs, and vanilla. Whisk vigorously for about 1-2 minutes until mixture is very smooth. If you have a blender or food processor, I recommend mixing your batter with those to incorporate all the ingredients better. I whisk mine by hand and sometimes end up with a few clumps here and there, but that doesn't really affect the crepes

  6. Cover the bowl with plastic wrap and place in the refrigerator to cool for at least 30 minutes (up to 24 hours).

  7. Remove from the refrigerator, give the batter a quick whisk to ensure the ingredients have not separated.

  8. Place an 8-inch skillet over medium heat on the stove. Generously grease with butter.

    1. If you don’t have an 8-inch skillet, you can use a larger one, but the crepes may be uneven shapes.

  9. Once the skillet is well heated, pour about 3 tablespoons of batter into the center of the pan, immediately tilt/twirl the pan to spread the batter, forming the crepe. Try and spread the crepe batter all the way to the edges of the pan.

  10. Cook for about 1 minute, until the edges start to crisp up, then carefully flip the crepe. Cook on the second side for around 30 seconds, then transfer the crepe to a large plate.

  11. Repeat the process with the remaining crepe batter. Separate each crepe with parchment paper, so the crepes do not stick together.

  12. Allow the crepes to cool completely before stacking them into a cake. While they cool, make your chocolate ganache.

  13. For the chocolate ganache: Heat heavy cream and corn syrup in a saucepan until bubbles appear at the edge of the pan.

  14. Remove from the heat, pour the chocolate overtop. Let stand for 2 minutes.

  15. Add butter, whisk until smooth. You can use the chocolate ganache while it is still warm.

  16. Assembly: Place one crepe down on a dinner plate. Top with 1-2 tbsp of raspberry filling, spread out in a thin layer.

  17. Top the raspberry filling with a second crepe. Place 1-2 tbsp chocolate ganache onto the crepe and spread in an even layer.

  18. Continue this process, alternating between chocolate ganache and raspberry filling in between each crepe.

  19. Once you place the final crepe on top, do not spread anything on top. I recommend dusting with powdered sugar. Slice and serve!


Notes:

  • Store in the refrigerator in an airtight container for up to 3 days.

  • If you’re looking to skip a step, you can make just one of the fillings.

  • You can make both fillings ahead of time and store in the refrigerator in an airtight container for up to 5 days.

    • If you make the chocolate ahead of time, when you are ready to assemble, place the chilled chocolate ganache in a microwave-safe bowl and microwave in 5-10 second intervals, until melted. It can burn easily, so be sure to avoid microwaving it for extended intervals.



Comments

bottom of page