Chocolate Crepe Cake
User Reviews
5.0
15 reviews
Excellent
Chocolate Crepe Cake
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Chocolate Crepe Cake looks absolutely gorgeous and tastes absolutely delicious, looking stunning with the vertically arranged layers.
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Ingredients
Chocolate crepes:
- 1 1/2 cups all-purpose flour
- 5 1/2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- 1 tablespoon granulated white sugar
- 3 large eggs at room temperature
- 1 cup Hot Milk plus 2 more tablespoons
- 6 ounces boiling water
- 3 tablespoons honey or maple syrup
- 2 tablespoons vegetable oil plus more for cooking
Cream filling:
- 8 ounces cream cheese at room temperature
- 2/3 cup powdered sugar divided
- 1/2 cup sour cream
- 1 cup heavy whipping cream
- 1 tablespoon honey or maple syrup
Garnish:
- 16 ounces Container of Whipped Topping or homemade whipped cream
- fresh strawberries
- chocolate shavings
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Instructions
- Combine flour, cocoa powder, salt, and granulated sugar in a large bowl.
- Then, add the eggs and whisk well until fully combined. While still whisking, gradually pour in the hot milk and boiling water. Whisk until smooth and combined.
- Next, pour the cake batter through a sieve into another large bowl, this step will help to remove any lumps. After that add the honey, and stir well to combine.
- Let the batter rest for 20-30 minutes and stir in the vegetable oil until combined.
- Next, grease a 12-in nonstick skillet with vegetable oil and use a ladle or cup to pour just enough batter to make a thin 12-in round crepe. Cook over low-medium heat.
- Arrange the cooked crepes on parchment paper or a waxed paper-covered wire rack to cool. You will make about 14 crepes.
- While the crepes are cooling, using a hand mixer beat the cream cheese and 1/3 cup of powdered sugar on medium speed for 1-2 minutes.
- Then, add the sour cream and beat until well combined, stop to scrape the sides and bottom of the bowl.
- In a blender or another bowl, whip the cream and remaining 1/3 cup of powdered sugar until light and fluffy.
- Fold the whipped cream into the cream cheese mixture until fully incorporated.
- Stir in one tablespoon of honey, until well combined.
- Then, take a crape and place it on a plate or cutting board, spread a thin layer of cream filling on top, and fold it three times to make a crepe shape. Repeat with the remaining crepes, and arrange them all on a flat surface.
- Next, add a little bit of cream on top of each crepe before rolling it into a log shape. Place that log on top of the next crepe and roll them together. Repeat one more time, rolling three crepes together.
- Stand this crepe wheel on its end and continue wrapping the crepes around them, forming a rose shape.
- When you have them all together, place a cake ring around them and wrap everything with plastic wrap. Chill in the fridge overnight or for 8 to 10 hours.
- Remove the cake ring, cover the cake in whipped cream topping and garnish with fresh strawberries and chocolate shavings. Chill for one more hour before slicing and serving.
Nutrition Information
Show Details
Calories
421kcal
(21%)
Carbohydrates
58g
(19%)
Protein
11g
(22%)
Fat
17g
(26%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
88mg
(29%)
Sodium
277mg
(12%)
Potassium
387mg
(11%)
Fiber
3g
(12%)
Sugar
38g
(76%)
Vitamin A
488IU
(10%)
Vitamin C
0.2mg
(0%)
Calcium
221mg
(22%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Calories | 421kcal | 21% |
| Carbohydrates | 58g | 19% |
| Protein | 11g | 22% |
| Fat | 17g | 26% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 88mg | 29% |
| Sodium | 277mg | 12% |
| Potassium | 387mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 38g | 76% |
| Vitamin A | 488IU | 10% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 221mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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