This phenomenal looking tower of a cake will impress your guests this holiday with crepes that give this cake a unique chewy soft texture, candy canes to give it a nice satisfying crunchy sweetness topped with a dark chocolate ganache. Best part, it is simple to make – it just takes a bit of time and love.
This weird but wonderful cake was inspired one day by my bestie Susan who had asked for a crepe cake for her husbands birthday. She had asked me to make a crepe cake, and my first reaction was “..a crepe what?”, followed by a weird look. She shows me a google image of this fantastic looking tower of a cake, which worked me to up do some research on what it takes to make this fantastic cake.
At the time I have never really tasted one of these cakes. I have made crepes plenty of times before, in fact my fondest memories of these tasty little french pancakes were when I would make Crepe Suzettes for mom and dad! But a crepe, as a cake was a whole new monster and boy was I glad I made it.
I ended up making a simple lemon sugar crepe cake for Susan. Not only was it visually stunning, it was nothing I have ever tasted before. The cake is chewy in texture from the crepe itself, but very light from the minimal ingredients and not overly sweet. Since I used coarse sugar as a filling, the crunchy sugar gave it another dimension of texture as well. The cool part about this cake is you can control how sweet you want it by how many layers of sugar you want to layer in!
I opted to keep this recipe simple. It’s just repeating layers of crepe, cream and sugar. In this case candy canes! 🙂
Shall we start?
There are 3 sections of ingredients for this cake: the crepe ingredients, the filling ingredients and the frosting ingredients.
There isn’t anything special here that you can’t find at a standard grocery store.
Note: I made eggnog an optional ingredient for the frosting and for the crepe. You can substitute it heavy cream for the frosting or milk for the crepe. It actually doesn’t alter the flavour and consistency at all.
This is a standard crepe recipe, however I replaced the milk with eggnog. Since eggnog has a thicker consistency than milk, I had to add 1/4 up more water to water down the batter. This is completely optional.
Note: If you use milk for this recipe, I would use 3/4 cup of milk with 1/2 cup of water.
Note: If you use eggnog for this recipe, I would use 3/4 cup of eggnog with 3/4 cup of water
To make the crepes, I used a small non-stick frying pan and swirled 1/4 cup of batter around in a thin circle and let it cook for about 1-2 mins a side. I opted for a smaller pan to make a taller cake, but you can use a larger pan if you want a shorter cake.
Note: Making crepes will be the most tedious and longest part of the whole process of this cake.
Tip #1: How can you tell when the crepe is ready to be flipped over? When the edges become light brown and starts to slightly curl up!
For the filling, I kept it simple because I don’t know about you but if I can find a way to simplify something without sacrificing the flavour or textures I am ALL for it. We all need more time in our life right? 🙂
For the whipping cream, I added 1/4 cup of candy cane as a sweetener and beat it for a few minutes until it forms firm peaks.
Important: Make sure the cream is whipped enough that it forms stiff peaks on the mixer else it won’t stay put in the cake.
For the sugar filling, it’s just plain ol’ candy canes. 🙂 Unwrap the candies and pulse it in a food processor.
Tip #2: Pulse the candy cane for a more grittier and chunkier texture for some crunch in the cake, else it becomes too fine and powdery.
BUILDING THE CAKE
This step is quite easy. Just stack layers of crepe, cream and candy cane!
The cream should be on every layer of crepe.
There is no rule for how much candy cane you want to sprinkle on. If you like a sweeter cake, then you can put candy cane on every layer, if you are like me and prefer a less sweet cake then layer on the candy cane every other layer or every 3 layers.
See how pretty it looks? Honestly, you can even serve it as it is without the dark chocolate frosting if you like!
MAKING THE DARK CHOCOLATE FROSTING (GANACHE)
For the frosting, I used eggnog but you can substitute this with heavy cream and it will not sacrifice any flavours or textures since eggnog has the same consistency as heavy cream.
I used to use a double broiler to heat up chocolate (which means more dishes, blech no thanks) but I found a simpler way of doing this now so I no longer need to use that method!
Heat up the milk (don’t let it boil, when it starts to boil, turn off the heat). Then pour the hot liquid into the chocolate and stir! You can also pour the chocolate chips into the hot liquid as well and stir, just make sure the stove is off when you are doing that. If you find the frosting still clumpy, you can turn on the stove on low and keep stirring it until it is smooth.
Tip #3: Put a bit of butter in the ganache to give it a nice shiny frosting look!
Let it cool for 5-10 minute, then you pour it on the cake! The sides will not be fully covered by just pouring the ganache over the cake, so you will need to take a spoon to ladle it onto the sides.
Put it in the fridge to cool before putting on toppings or moving the cake to another plate.
Tip #4: Don’t pour the warm chocolate frosting onto the cake until you have let the cake cool in the fridge. When the cake has not fully cooled, the cream layers are not set and warm frosting will melt the cream layers and it will produce a gobbly mess of a cake. (Of course with my crappy patience, I didn’t wait for the cake to cool and learned the hard way! haha)
…and voila! A spectacular looking cake that taste very chocolatey and minty! Perfect for the holiday seasons and if you decide to make this for parties and family gatherings I promise you, your guest will be very impressed well because…it kinda looks fascinating with all the layers!
Let us know if you make this crepe cake with #pupswithchopsticks! ..and as usual as questions! 🙂
This phenomenal looking tower of a cake will impress your guests this holiday with crepes that give this cake a unique chewy soft texture, candy canes to give it a nice satisfying crunchy sweetness topped with a dark chocolate ganache. Best part, it is simple to make - it just takes a bit of time and love.
- 2 large eggs
- 3/4 cup milk or eggnog
- 1/2 cup water (add an extra 1/4 cup if using eggnog)
- 3/4 cup flour
- 3 tbsp melted butter
- 1/4 cup cocoa powder
- 2 tbsp vanilla extract
- 16-20 candy canes
- 1/4 cup candy canes (crushed)
- 473 ml heavy cream
- 2 tbsp vanilla extract
- 255 gm dark chocolate wafers or chips
- 1 cup heavy cream or eggnog
Unwrap the candy canes and pulse in a food processor. To keep the cake crunchy, don't push it too finely.
Set aside for later
Using a mixer, whip the heavy cream it forms a stiff peak
Add in vanilla and crushed candy canes and mix for a few more seconds
Set aside in the fridge
Combine all the crepe ingredients and mix until smooth. It should be a thin pancake consistency. If it's not, add some water or milk.
In a small non-stick frying pan, add a little butter and adjust the stove to low heat.
When the pan is hot, add 1/4 cup (adjust this amount if you are using a larger frying pan) to the pan and swirl a thin circular layer around the bottom of the pan
Cook it for approximately 2 mins (or when the edges become light brown and start curling, then flip it and cook for another 1-2 minutes
Remove from pan and set it aside to let it cool.
Repeat until all the batter has been used.
Start with a crepe layer
Add a layer of cream
Add a layer of candy cane sugar
Repeat the layering. (If you prefer a less sweet cake, put candy cane sugar on every other layer, or every 3 layers instead.)
End the last layer with a crepe
Keep cake in the fridge for 30 mins to an hour to cool and set
In a small pan, heat up the heavy cream (or eggnog) until hot. Careful not to let it boil.
Turn off the heat
Add the chocolate chips into the hot liquid and stir until it has melted
If the chocolate seems lumpy and not fully melted, turn the heat back on low for a few mins and keep stirring until it is smooth
Set aside for 5-10 mins to cool
Pour over the cooled cake. You may have to ladle some of the chocolate manually to cover the sides.
Set in the fridge to cool for 30 mins
Decorate or enjoy! 🙂