A slice of Candy Cane Chocolate Crepe Cake on a plate on a table

Chocolate Candy Cane Mille Crepe Cake

  • Author: Joyce | Pups with Chopsticks
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 8 Servings 1x
  • Category: Sweets
  • Cuisine: French, American


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

Cream Filling

  • 1/4 cup candy canes (crushed)
  • 473 ml whipping cream (heavy cream)
  • 2 tablespoons vanilla extract

Candy Cane Filling

  • 1620 candy canes (crushed)

Dark Chocolate Ganache

  • 255g dark chocolate wafers or chips
  • 1 cup heavy cream


Candy Cane Filling

  1. 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

Cream Filling

  1. Using a mixer, whip the heavy cream it forms a stiff peak
  2. Add in vanilla and crushed candy canes and mix for a few more seconds
  3. Set aside in the fridge to cool


  1. 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.
  2. In a small non-stick frying pan, add a little butter and adjust the stove to low heat.
  3. 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
  4. 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
  5. Remove from pan and set it aside to let it cool.
  6. Repeat until all the batter has been used.

Building the Cake

  1. Start with a crepe layer
  2. Add a layer of cream
  3. Add a layer of candy cane sugar
  4. Repeat the layering. (If you prefer a less sweet cake, put candy cane sugar on every other layer, or every 3 layers instead.)
  5. End the last layer with a crepe
  6. Keep cake in the fridge for 30 mins to an hour to cool and set

Dark Chocolate Ganache

  1. In a small pan, heat up the heavy cream until hot. Careful not to let it boil.
  2. Turn off the heat
  3. Add the chocolate chips into the hot liquid and stir until it has melted
  4. 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
  5. Set aside for 5-10 mins to cool
  6. Pour over the cooled cake. You may have to ladle some of the chocolate manually to cover the sides.
  7. Set in the fridge to cool for 1 hour
  8. 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

Keywords: crepe cake