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A slice of Candy Cane Chocolate Crepe Cake on a plate on a table
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4.75 from 12 votes

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

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 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

Instructions

Candy Cane Filling

  • 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

  • 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! :)

Nutrition

Serving: 1Serving | Calories: 730kcal | Carbohydrates: 66g | Protein: 7g | Fat: 48g | Sodium: 134mg | Sugar: 42g