Chocolate Candy Cane Mille Crepe Cake

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

4.94 from 16 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

Cook Time1

Total Time1 30

Course: Sweets

Cuisine: American, French

Servings: Servings

Calories: 730kcal

Author: Joyce Lee

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! :)

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