5 from 18 votes
Chocolate Crêpe Cake with Bourbon
This Chocolate Crêpe Cake layers thin chocolate crêpes made with cocoa powder and bourbon, stacked with bourbon-infused whipped cream. The batter rests chilled before cooking to improve texture, and individual crêpes are cooked in a small pan for delicate, tender layers. The cake's richness is balanced by the slight bite from bourbon, creating a festive dessert.
Prep Time
10 mins
Cook Time
50 mins
Chilling Time
2 hrs
Total Time
3 hrs
Servings:
6
people
Calories:
332 kcal
Course:
Dessert
Cuisine:
French, American
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
- Fruit extra; to top; optional
- Whipped Cream 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 332
% 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.