Impress your guests this holiday with a unique looking Candy Cane Chocolate Crepe Cake with a chewy soft texture, candy canes to give it a nice satisfying crunchy sweetness topped with a dark chocolate ganache.
This weird but wonderful cake was inspired one day by my sister from another mother Susan who had requested a crepe cake for her husbands birthday. When she had asked me to make a crepe cake, and my first reaction was “..a crepe what?”, but I was sold – it sounded intriguing and there’s no baking involved 😉
At the time I have never really tasted one of these cakes. I have made crepes plenty of times before in the past but never would I imagine to stacked them into a cake!
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!
In celebration of the holidays, this cake will use candy canes instead. 🙂 Let’s start.
There are 3 sections of ingredients for this cake: the crepe ingredients, the cream filling ingredients and the frosting ingredients.
There isn’t anything special here that you can’t find at your local 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, with 2 options:
- Option 1 : Milk – Use 3/4 cup of milk with 1/2 cup of water.
- Option 2 : Eggnog – 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 crepe cake, but you can use a larger pan if you want a larger (but shorter) crepe cake.
I won’t lie, making crepes will be the most tedious and longest part of the whole process of this cake – stick with it. It’s worth it.
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 whipping cream filling, I kept it simple.
I used 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 to be thick enough to form stiff peaks on the mixer attachment else it won’t stay put in the cake and the cake filling will be runny
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 CREPE 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!
Once you have completed the layers, keep the crepe cake in the fridge and let it cool before adding the warm chocolate frosting on it. (This is so the cream won’t melt and become runny from the heat from the chocolate sauce.)
MAKING THE DARK CHOCOLATE FROSTING (GANACHE)
In a small pot, heat up the cream until it is hot but not boiling. Turn off the heat, and pour in the chocolate chips and stir! 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 crepe 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 the crepe cake in the fridge to set before transferring it to another plate or adding toppings on it.
Important: Don’t pour the warm chocolate frosting onto the crepe cake until you have let the cake cool in the fridge. When the crepe 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 this the hard way.)
…and voila! A interesting looking crepe cake that tastes very chocolatey and minty! Perfect for the holiday seasons and if you decide to make this for parties and family gatherings, your guest will be very impressed well because…it kinda looks fascinating with all the layers!
Follow me on Instagram and show us your yummy crepe cakes with #pupswithchopsticks if you made this! Share your yummy foods with me! 🙂
Impress your guests this holiday with a unique looking crepe cake with a chewy soft texture, candy canes to give it a nice satisfying crunchy sweetness topped with a dark chocolate ganache.
- 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 tablespoons melted butter
- 1/4 cup cocoa powder
- 2 tablespoons vanilla extract
- 1/4 cup candy canes (crushed)
- 473 ml whipping cream (heavy cream)
- 2 tablespoons vanilla extract
Candy Cane Filling
- 16-20 candy canes (crushed)
Dark Chocolate Ganache
- 255g dark chocolate wafers or chips
- 1 cup heavy cream
Candy Cane Filling
- Unwrap the candy canes and pulse in a food processor. To keep the cake crunchy, don’t pulse 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 to cool
- 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 of batter (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.
Building the Cake
- 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
Dark Chocolate Ganache
- In a small pan, heat up the heavy cream 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 1 hour
- Decorate and enjoy! 🙂
- Serving Size: 1 Serving
- Calories: 730 kcal
- Sugar: 42 g
- Sodium: 134 mg
- Fat: 48 g
- Carbohydrates: 66 g
- Protein: 7 g