Chocolate Candy Cane Mille Crepe Cake
A super festive candy cane chocolate crepe cake recipe made of crepes with a unique chewy soft texture and crunchy candy canes topped with a dark chocolate ganache.
Servings: 8 Servings
Calories: 730kcal
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! :)
