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.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Sweets
Cuisine: American, French
Servings: 8 Servings
Calories: 730kcal
Author: Joyce | Pups with Chopsticks
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 candy canes (crushed)
- 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
Cream Filling
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
Crepes
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 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.
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: 1Serving | Calories: 730kcal | Carbohydrates: 66g | Protein: 7g | Fat: 48g | Sodium: 134mg | Sugar: 42g