Candy Cane Chocolate Crepe Cake

Here's an overview of the specific ingredients for this chocolate crepe cake recipe. For the exact ingredients and measurements, please scroll to the recipe card below.

For the Crepes: 

• Eggs: These are the binding agents in the recipe, helping to hold all the other ingredients together. They also contribute to the overall texture of the crepes.
• Milk/Eggnog: This adds moisture to the crepe batter, making it easier to spread in the pan. If you choose to use eggnog, you'll also get a subtle hint of festive flavor.
• Water: This is used to thin out the batter, making it easier to spread thinly and evenly in the pan. If you're using eggnog, you'll need a bit more water due to its thicker consistency.
• Flour: This is the main structure of the crepes, giving them their shape and body.
• Melted Butter: This adds richness to the crepe batter, and also helps to prevent the crepes from sticking to the pan.
• Cocoa Powder: This is what gives the crepes their chocolate flavor. It also adds a beautiful dark color to the crepes.
• Vanilla Extract: This enhances the flavor of the other ingredients, and adds a sweet, aromatic note to the crepes.

For the Cream Filling:

• Candy Canes: These are crushed and added to the cream filling for a festive touch. They add a sweet, minty flavor and a fun, crunchy texture.
• Whipping Cream: This is the main component of the cream filling. It's whipped until light and fluffy, then sweetened and flavored for a rich, creamy filling.
• Vanilla Extract: Just like in the crepes, this enhances the flavor of the cream filling and adds a sweet, aromatic note.

For the Candy Cane Filling: 

• Candy Canes: These crushed sweets are used to make the festive filling of the cake. They add a delightful crunch and a peppermint flavor that beautifully complements the dark chocolate.

For the Dark Chocolate Ganache (Optional): 

• Dark Chocolate Wafers or Chips: This is the star ingredient for the rich and creamy dark chocolate ganache. Dark chocolate offers a depth of flavor that balances out the sweetness of the candy canes.
• Heavy Cream: This is used in the dark chocolate ganache. It helps to create a smooth and velvety texture, making the ganache perfect for drizzling over the crepe layers or spreading between them.

Making this incredible chocolate crepe cake recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:

Preparing the Candy Canes

Blitz or Crush the Candy Canes: Unwrap the candy canes and pulse them in a food processor. Remember not to pulse them too finely if you want to maintain the crunchiness in your cake. Set this aside for later use.

Whip the Heavy Cream: Using a mixer, whip the heavy cream until it forms a stiff peak.

Add Vanilla and Some Candy canes: To this, add in the vanilla extract and ¼ cup of crushed candy canes, then mix for a few more seconds. 

Refrigerate the Cream: Set this mixture aside in the fridge to cool.

Mix Crepe Ingredients: Combine all the ingredients required for the crepes and mix until you achieve a smooth consistency, similar to a thin pancake batter. Add water or milk if necessary.

Prepare the Pan: In a small nonstick skillet, add a little butter and adjust the stove to medium heat.

Cook the Crepes: When the pan is hot, pour in a quarter cup of batter (adjust this amount if you are using a larger pan) and swirl it around to form a thin layer at the bottom of the pan. Dpn't worry, your first crepe will never turn out perfect, that's how it always is! 🙂

Cook Other Side: Cook each side for approximately two minutes or until the edges become light brown and start to curl. Set the cooked crepe aside to cool and repeat this process until all the batter is used up.

Layer the Crepes and Fillings: Start with a crepe, followed by a layer of cream, and then a layer of the candy cane sugar. Repeat these layers as desired. If you prefer a less sweet cake, consider adding the candy cane sugar every other layer or every three layers.

Refrigerate the Cake: Once the layering is complete, place the cake in the fridge for about an hour to cool and set.

See how pretty it looks? Honestly, you can even serve it as it is without the dark chocolate frosting if you like!

If you want to keep it simple, serve it without the chocolate ganache, but if you want that extra chocolatey layer here's how I do it.

Heat Up the Heavy Cream: In a small pan, heat up the heavy cream until hot but do not allow it to boil.

Add the Chocolate: Turn off the heat and add the chocolate chips into the hot cream, stirring until they have completely melted. If the chocolate appears lumpy, turn the heat back on low and continue stirring until it becomes smooth.

Cool the Ganache: Set the ganache aside for about ten minutes to cool. 

Decorate the Cake: Pour the cooled ganache over the cake, ladling some of it manually to cover the sides if necessary. Refrigerate the cake for another hour to set the ganache.

Finish and Enjoy: Once the cake is set, it is ready to be decorated and enjoyed!

Place the leftover chocolate crepe cake in an airtight container. You can also wrap them tightly in plastic wrap to prevent them from drying out. 

Stored properly, your cake will keep in the fridge for up to five days. When you're ready to indulge, simply take a slice out and let it come to room temperature for the best flavor.

While crepe cakes can technically be frozen, I wouldn't recommend it for this recipe. The whipped cream and chocolate layers may lose their texture once thawed, making the cake less enjoyable.

If you made this chocolate candy cane mille crepe cake recipe, I want to see! Follow Pups with Chopsticks on Instagram, snap a photo, and tag and hashtag it with @pupswithchopsticks and #pupswithchopsticks. I love to know what you are making!

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