Chocolate Raspberry Cream Crepe Cake
Updated: Apr 24
Tender chocolate crepes are layered with fluffy raspberry cream and draped in a semisweet chocolate ganache for a unique and beautiful dessert. The delicate layers of crepes with the luscious raspberry cream is the perfect combination of flavors and textures for an elegant cake that’s not too sweet and is sure to be a showstopper for any occasion.
12 large eggs
4 ½ cups whole milk
½ cup water
⅔ cup butter, melted and cooled
1 tsp pure vanilla extract
⅔ cup granulated sugar
2 ½ cups all-purpose flour
⅔ cup unsweetened cocoa powder
2 ½ cups fresh raspberries
½ cup granulated sugar
2 cups heavy whipping cream
1 tsp pure vanilla extract
1 ½ cups confectioners’ sugar, sifted
8 oz mascarpone cheese, softened
6 oz semisweet chocolate chips
¾ cup heavy whipping cream
2 ½ tsp light corn syrup
In a large bowl, whisk together the eggs, milk, and water until combined. Add in the butter, vanilla, and sugar and whisk well to combine. Gradually sift in the flour and cocoa powder in batches, whisking thoroughly after each addition. Once all of the flour and cocoa powder are added, whisk until completely incorporated and no lumps remain. Let the batter to rest for 15 minutes to allow the bubbles to escape.
Preheat a 9-inch non-stick skillet over medium heat. Add ⅓ cup of batter at a time to the pan, tilting and swirling the pan so the batter coats the bottom of the skillet evenly. Cook until the edges begin to set and lift away from the side of the pan, about 1 minute. Then gently flip the crepe over and cook for another 30 seconds. You can tell when the crepe is ready to be flipped because it will lose its glossiness. Move the crepe to a wire rack to cool completely. Continue with the rest of the batter until all of the crepes are cooked. Once cooled, you can stack the crepes on top of on another by placing a layer of parchment paper in between each layer so they don’t stick together.
Thoroughly crush the raspberries with ½ cup of granulated sugar until no chunks remain.
Using an electric mixer, beat the whipping cream and vanilla on high speed until thickened. Add in the confectioners’ sugar and continue to beat until stiff peaks form.
Add in the mascarpone and beat until incorporated and no lumps remain. Then gently fold in the raspberry sauce using a rubber spatula until combined, being careful not to overmix.
Place the chocolate chips in a small bowl.
In a small saucepan, bring the cream and corn syrup just to a boil. Pour this mixture over the chocolate and whisk until melted and smooth. Allow the ganache to cool slightly, but still be pourable.
Place one crepe onto a serving platter and evenly spread a thin layer of the raspberry cream on top. Layer with another crepe, and more raspberry cream. Repeat this process until all of the crepes and raspberry cream are used. The top layer does not get raspberry cream since the top will be covered with chocolate ganache. Let the cake stand in the refrigerator for at least 4 hours or overnight until set.
Once set, pour or spoon the ganache over the top of the cake letting it drip down the sides. Garnish the top with fresh raspberries, and decorate as desired. Refrigerate the cake for 1 hour before serving.