This chocolate crepe cake is a heavenly blend of light, airy crepes layered with rich chocolate cream and a surprise crunch from crushed candy canes. The crepes are delicate and thin, while the cream filling is both smooth and delicious. Plus, the dark chocolate ganache is an added bonus that makes this cake irresistible!
Table of Contents
- What is a Chocolate Crepe Cake?
- Why You’ll Love This Chocolate Crepe Cake Recipe
- Ingredients You’ll Need to Make Chocolate Crepe Cake
- How to Make Chocolate Crepe Cake (Step by Step)
- Joyce’s Tips For Making the Best Chocolate Crepe Cake
- Serving Suggestions
- Recipe Variation Ideas for Chocolate Crepe Cake
- Frequently Asked Questions
- How to Store Leftover Chocolate Crepe Cake
- More Holiday Recipes You May Like
- Recipe Card
Crepe cakes truly look spectacular. And if you’re not much of a baker, then this dessert will be right up your alley since there is no baking involved! This chocolate crepe cake is quite versatile and you can add your favorite decorations and frosting on top, or go for the raw rustic look.
Plus, keep in mind that this cake is also not limited to just candy canes and chocolate. Be creative with it! I have made a lemon sugar crepe with this exact recipe. I substituted lemon zest and sugar for the candy cakes and omitted the chocolate and it was delicious and light!
Read on to learn exactly how to make this delicious chocolate crepe cake recipe today!
What is a Chocolate Crepe Cake?
A chocolate crepe cake is a dessert that consists of layers upon layers of thin, delicate crepes sandwiched with a rich, creamy filling. This recipe has a unique twist with a dark chocolate ganache and festive peppermint filling.
This is the perfect cake if you’re looking to impress your friends and family but find baking intimidating. And while this crepe cake may also look a bit intimidating, trust me it’s super easy to make!
Why You’ll Love This Chocolate Crepe Cake Recipe
- Easy to Make: Despite its intricate appearance, this chocolate crepe cake recipe is surprisingly simple. With clear instructions and everyday ingredients, you'll find this recipe a breeze to follow, especially for non-bakers.
- Quick: While the prep time can vary depending on your speed, the actual cook time for each crepe is just a few minutes on medium heat. Plus, you can make the crepes and fillings ahead of time and simply assemble when you're ready.
- Delicious: This chocolate crepe cake is an incredible mix of textures and flavors - the soft, thin crepes, the rich, creamy filling, the crunchy candy canes, and the decadent chocolate ganache.
- Perfect for Holidays: With layers of soft crepes, rich cream, and a hint of vanilla extract, not to mention the special touch of candy canes and chocolate ganache, this cake is a hit with kids and adults alike.
- Versatile: This recipe is versatile - you can substitute the candy canes with other ingredients like Nutella or raspberries or even make a lemon sugar crepe version. You can also adjust the sweetness by controlling the amount of candy cane sugar in each layer.
Ingredients You’ll Need to Make 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.
How to Make Chocolate Crepe Cake (Step by Step)
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.
Whipping the Cream Filling
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.
Making the Crepes
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.
Assembling the Cake
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!
Making the Dark Chocolate Ganache (Optional)
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!
Joyce’s Tips For Making the Best Chocolate Crepe Cake
- Use the Right Pan: For the perfect thin crepes, use a nonstick skillet. It guarantees that the crepes don't stick to the pan and get cooked evenly.
- Get the Batter Consistency Right: The batter for the crepes should be of thin pancake consistency. If it is not, add some water or milk to get the right thickness.
- Master the Swirl: When pouring the batter into the pan, make sure to swirl it around for a thin layer. This helps in creating delicate, light crepes that stack up beautifully.
- Watch the Cooking Time: Crepes cook quickly, so keep a close eye on them. When the edges start to curl and become light brown, it is time to flip.
- Adjust Sweetness with Candy Layers: When building the cake, layer the crepes with cream and candy cane sugar. You can adjust the sweetness to your taste by varying the amount of candy cane sugar in each layer. If you prefer a less sweet cake, consider adding the candy cane sugar every other layer or every three layers.
- Let the Cake Set: After layering, let the cake set in the fridge for at least half an hour. This helps the layers to stick together and makes slicing the cake easier.
- Don't Scald the Heavy Cream: While making the dark chocolate ganache, heat the heavy cream until it is hot but not boiling. This will make sure that the chocolate wafers or chips melt properly and give a smooth, glossy finish to the ganache.
- Allow Cake to Cool Before Pouring Chocolate Ganache: It’s very important that you let your cake cool in the fridge before pouring the chocolate ganache over it. 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.
Serving Suggestions
- If you're looking for a few more holiday desserts to serve alongside this chocolate crepe cake, you can also try also serving spiced Chewy Five Spice Ginger Molasses Cookies, Chewy Hawaiian Butter Mochi or an Easy Moist Banana Bread with Condensed Milk. They all have wonderful chewy textures that pair amazing with this light cake.
- Looking for a dessert that's a bit more delightful? Serve a slice of chocolate crepe cake with a dollop of whipped cream and a sprinkle of cocoa powder. This will add an extra layer of richness and a touch of elegance to your dessert.
- For a fruitier option, serve the chocolate crepe cake with a side of fresh raspberries. The tartness of the raspberries will cut through the richness of the cake, creating a balanced and refreshing dessert.
- For a festive holiday dessert, serve the chocolate crepe cake on a cake board, decorated with a dusting of powdered sugar to mimic a snowy scene. This will not only make your dessert table more festive but also add an additional sweetness to every bite of the cake.
Recipe Variation Ideas for Chocolate Crepe Cake
This delicious chocolate crepe cake recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:
- Try Nutella: If you're a fan of Nutella, this variation is for you. Simply replace the crushed candy canes in the cream filling with the same amount of Nutella. This will give your chocolate crepe cake a rich, hazelnut flavor that pairs perfectly with the dark chocolate ganache.
- Add Fruits For fruit lovers, adding raspberries to this recipe is a must-try. Gently fold in a cup of fresh or thawed raspberries into the cream filling. The tartness of the raspberries will balance the sweetness of the chocolate crepe cake beautifully.
- Add a Salted Caramel Twist: If you love the combination of sweet and salty flavors, try adding a salted caramel twist to this recipe. Drizzle each crepe with salted caramel sauce before adding the cream filling. The salted caramel will enhance the chocolate flavor and add a delightful contrast to the sweetness of the cake.
- Try it with Coffee: If you're a coffee lover, try adding a teaspoon of instant coffee granules to the crepe mixture. This will give the crepes a subtle coffee flavor that compliments the chocolate perfectly.
Frequently Asked Questions
For this recipe, it is best to use a small nonstick skillet. The size of the skillet will determine the size of your crepes, so choose accordingly. A nonstick pan makes it easier to flip the crepes and ensures they don't stick to the pan.
While you can substitute whole milk for heavy cream, it will affect the richness and texture of the cream filling. Heavy cream whips better and holds its shape longer than whole milk, making it ideal for this recipe.
The crepe batter should be quite thin, similar to a thin pancake batter. If it is too thick, add a bit more milk or water. You want it to easily spread into a thin layer in your pan.
Cook the crepes over medium heat and make sure the pan is hot before adding the batter. Swirl the batter around to cover the bottom of the pan. When the edges start to curl and turn light brown, flip the crepe and cook for another minute or two.
Absolutely! This recipe is versatile. You can substitute the candy canes with other ingredients like Nutella, raspberries, or even lemon zest and sugar for a different flavor profile.
How to Store Leftover Chocolate Crepe Cake
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.
More Holiday Recipes You May Like
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Recipe Card
Chocolate Candy Cane Mille Crepe Cake
Ingredients
Crepe
- 2 large eggs
- ¾ cup milk (or eggnog)
- ½ cup water (add an extra ¼ cup if using eggnog)
- ¾ cup flour
- 3 tablespoons melted butter
- ¼ cup cocoa powder
- 2 tablespoons vanilla extract
Cream Filling
- ¼ cup crushed candy canes
- 473 ml whipping cream (or heavy cream, minimum of 30% milk fat)
- 2 tablespoons vanilla extract
Candy Cane Filling
- 16-20 candy canes (crushed)
Dark Chocolate Ganache
- 255 g dark chocolate wafers or chips
- 1 cup heavy cream
Instructions
Blitz the Candy Cane
- Unwrap 16-20 candy canes and pulse in a food processor. To keep the cake crunchy, don't pulse it too finely. Set aside for later. You'll need to reserve ¼ cup of this for the cream, the rest will be used to sprinkle between crepe layers.
Make the Candy Cane Cream Filling
- Using a mixer, whip 473 ml whipping cream until it forms a stiff peak
- Add in 2 tablespoons vanilla extract and ¼ cup crushed candy canes and mix for a few more seconds
- Set aside in the fridge to cool
Make the Chocolate Crepes
- In a large bowl, whisk 2 large eggs, ¾ cup milk, 3 tablespoons melted butter, 2 tablespoons vanilla extract and ½ cup water together and mix until smooth.
- Then whisk in ¾ cup flour, ¼ cup cocoa powder and mix until the batter is smooth.
- In a small non-stick frying pan, add a little butter and adjust the stove to low heat. The circumference size of the frying pan will be the size of the cake.
- When the pan is hot, add ¼ 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.
- Keep making crepes until all the batter has been used, and stack them up into one pile to keep them moist while they are cooling down.
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
- At this point, you can serve the crepe cake as is, with a layer of whipped cream on top and a dusting of powdered sugar or crushed candy canes on top.
Dark Chocolate Ganache (Optional)
- In a small pan, heat up 1 cup heavy cream until hot. Careful not to let it boil.
- Turn off the heat
- Add 255 g dark chocolate wafers or 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! 🙂
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
Pam says
What a great idea! You could just take this recipe and go wild with variations. Love it!
Joyce says
That's definitely my favourite part, switching up the combinations of flavours! 🙂