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Chocolate Crepe Cake with Almonds

Thin chocolate crepes layered with alternating white and chocolate creams, finished with glossy dark chocolate ganache, sliced almonds, and a dusting of cocoa. An elegant yet approachable dessert that looks bakery-perfect.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine French
Servings 4
Calories 380 kcal

Equipment

  • 1 | Nonstick crepe pan or skillet |
  • 1 | Ladle |
  • 1 Mixing bowls
  • 1 | Whisk |
  • 1 | Piping bag with tip |
  • 1 | Offset spatula |
  • 1 | Cake turntable |
  • 1 | Fine-mesh sieve |
  • 1 | Sharp knife |

Ingredients
  

  • 1.5 | cups | all-purpose flour |
  • 0.25 | cup | unsweetened cocoa powder |
  • 3 | | large eggs |
  • 2 | cups | whole milk |
  • 3 | tbsp | melted butter |
  • 0.25 | cup | sugar |
  • 1 | tsp | vanilla extract |
  • 1 | pinch | salt |
  • 1.5 | cups | heavy cream | for filling
  • 0.5 | cup | powdered sugar |
  • 0.5 | cup | melted dark chocolate | for chocolate cream
  • 8 | oz | dark chocolate | for ganache
  • 0.75 | cup | heavy cream | for ganache
  • 0.75 | cup | sliced almonds |
  • 2 | tbsp | cocoa powder | for dusting

Instructions
 

  • Whisk flour, cocoa, sugar, and salt together in a bowl.
  • Add eggs, milk, melted butter, and vanilla; mix until smooth.
  • Heat a nonstick crepe pan over medium heat and lightly grease.
  • Pour a ladle of batter, swirl to coat, and cook 1 minute per side.
  • Cool crepes completely, stacking with parchment between layers.
  • Whip cream with powdered sugar to soft peaks; fold melted chocolate into half.
  • Pipe alternating white and chocolate cream onto each crepe and stack.
  • Heat cream, pour over chopped chocolate, and stir into smooth ganache.
  • Spread ganache over the top and sides of the cake.
  • Press sliced almonds onto the sides, dust the top with cocoa, chill, and slice.

Notes

- Store covered in the refrigerator up to 3 days.
- Bring slices to room temperature 15 minutes before serving for best texture.
- Crepes can be cooked 2 days ahead and refrigerated.
- Freeze individual slices tightly wrapped for up to 1 month.