Chocolate Crêpe Cake with Bourbon
User Reviews
5
Chocolate Crêpe Cake with Bourbon
Description
The Chocolate Crêpe Cake with Bourbon begins by preparing a batter combining flour, cocoa powder, cold milk and water, eggs, melted butter, sugar, bourbon, and salt. Resting this batter in the refrigerator firms it up, helping create delicate yet sturdy crêpes. Each crêpe is cooked quickly on a small pan to a tender, flexible texture with slight golden edges.
For the filling, heavy whipping cream is whipped with sugar and bourbon until it holds soft peaks. This bourbon whipped cream adds a subtle warmth and complexity to the cake, complementing the cocoa’s richness. Thin layers of cream sandwiched between the crêpes yield a moist, layered texture that slices smoothly.
The cake can be topped with extra fruit or whipped cream if desired, adding presentation variation and fresh contrast. Using a small crêpe pan and modest filling amounts helps achieve clean edges and even layering. Prepared crêpes can be stored refrigerated or frozen with wax paper between to prevent sticking.
Ingredients
Chocolate Crêpes:
- ¾ cup flour
- ¼ cup cocoa powder
- ⅔ cup milk cold
- ⅔ cup water cold
- 3 egg
- 3 tablespoons butter melted
- 2 tablespoons sugar
- 1 ounce bourbon
- ¼ teaspoon salt
Bourbon Chocolate Crêpe Cake:
- ¾ cup heavy whipping cream
- ¼ cup sugar
- 1 ounce bourbon
- Whipped Cream extra; to top; optional
- Fruit extra; to top; optional
Instructions
Make Chocolate Crêpes:
- Whisk together all ingredients for crêpes.
- Allow crêpe batter to rest in the fridge for 20-30 minutes.
- Preheat small crêpe-pan or nonstick pan on high heat, and brush with oil or butter. Quick Tip: Try to make sure you're using a pan that is as close to 5" across as possible-- I use a small omelette pan.
- Holding pan just off heat, add 2 TB batter and swirl to coat pan. Place back on heat and cook for about 90 seconds, until the bottom of the crêpe is golden and slides off the pan easily. Flip and cook the other side for 5-10 seconds. Move crêpe to a wire rack or plate to cool, and repeat with remaining batter.
- Note: If not using immediately, stack with wax paper in between crêpes, and refrigerate for up to 2 days, or freeze for up to 3-4 months in an airtight container. Don't skip the wax paper-- the crêpes will stick together.
Making Bourbon Whipped Cream:
- While making crêpes, put a glass or metal bowl in the freezer to chill.
- Remove bowl from freezer, and add cream, sugar, and bourbon. Use a hand mixer to whip cream into stiff peaks.
Assemble Cake:
- Begin assembling cake-- Place one crêpe in center of a plate, and add about 1 ½ TB whipped cream to the crêpe. There should be enough cream to cover the crêpe, but not so much that it will ooze out the side. Leave about a ½ inch border along the edge of the crêpe. Top with another crêpe, and repeat.
- While layering, push down on the top of cake periodically to keep it from forming a dome. Finish cake with 20th crêpe.
- Allow cake to set in the fridge at least 2 hours, or freezer 1 hour.
- Optional: Serve cake with more whipped cream and/or fruit.
- Use a VERY sharp knife to cut.
- Cake can be stored up to 1 day in the fridge, or several weeks in an airtight container in the freezer. If freezing, allow to thaw in fridge before serving.
Notes
- Use a 5" or 6" crêpe pan for thin, even crêpes and cleaner cake edges.
- Rest crêpe batter in the fridge before cooking for better texture and easier handling.
- Store leftover crêpes stacked with wax paper between layers in the refrigerator up to 2 days, or freeze up to 3–4 months.
- Use slightly less filling between layers to maintain clean edges and structural stability in the cake.
- Top with fruit or whipped cream as desired for extra flavor and decoration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 139mg | 46% |
| Sodium | 203mg | 8% |
| Potassium | 160mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 760IU | 15% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 72mg | 7% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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