Chocolate Crepe Cake

Thin chocolate crepes stacked with fluffy whipped cream and finished with a dusting of cocoa. An elegant, no-oven dessert that looks impressive yet comes together with simple stovetop cooking and easy assembly.

Print Recipe

Prep Time 25

Cook Time 30

Total Time 55

Servings 8

Calories 380 kcal

Equipment

1 | Nonstick skillet or crepe pan |
1 | Whisk |
1 | Ladle | for pouring batter
1 | Offset spatula | for spreading cream
1 Mixing bowls
1 | Electric mixer | for whipping cream

Ingredients

2 | cups | all-purpose flour |
1/4 | cup | cocoa powder |
3 | tbsp | sugar |
3 | large | eggs |
2 1/2 | cups | milk |
3 | tbsp | melted butter |
2 | cups | heavy whipping cream |
1/4 | cup | powdered sugar |
| | cocoa powder | for dusting

Instructions

Whisk flour, cocoa, sugar, eggs, milk, and melted butter into a smooth thin batter. Rest 10 minutes.
Heat a nonstick pan over medium heat. Pour a ladle of batter and swirl to form a thin crepe.
Cook until set, flip briefly, then stack on a plate. Repeat with remaining batter.
Whip heavy cream with powdered sugar to stiff peaks.
Place one crepe on a plate and spread a thin layer of cream.
Continue stacking crepes and cream until all are used, ending with cream on top.
Dust the top with cocoa powder and create soft swirls if desired.
Chill at least 1 hour, then slice cleanly with a sharp knife.

Notes

Crepes can be made a day ahead and refrigerated with parchment between layers.
Keep the finished cake covered in the fridge up to 2 days.
Thin the batter with extra milk if crepes turn out too thick.
For cleaner slices, wipe the knife between each cut.