Crepe Cake

Decadent Dark Chocolate Raspberry Crepe Cake

Welcome back to my kitchen, where today we’re indulging in a dessert that’s as delightful to look at as it is to devour—our Dark Chocolate Raspberry Crepe Cake. This luxurious cake combines thin, tender crepes with a rich, creamy filling and fresh, zesty raspberries, making it a perfect showstopper for any gathering. Let’s dive into the recipe that marries these wonderful flavors in a magnificent multi-layered cake.

Ingredients:

For the Crepes:

• 12 large eggs
• 4 cups milk
• 1 cup water
• 2/3 cup butter, melted
• 2 1/2 cups all-purpose flour
• 2/3 cup dark chocolate cocoa powder
• 1/4 cup plus 2 tablespoons sugar
• 1 teaspoon vanilla extract

For the Filling:

• 2 cups raspberries, fresh or frozen (thawed if frozen)
• 1/2 cup white granulated sugar
• 2 cups whipping cream
• 1 cup powdered sugar, sifted
• 8 ounces mascarpone or cream cheese
• 1 teaspoon vanilla extract

For the Topping:

• 2 cups fresh raspberries
• 1/2 cup granulated sugar

Directions:

1. Prepare the Crepe Batter: Start by ensuring all ingredients are at room temperature. Whisk together the eggs, milk, and water until well combined. Stir in the melted butter, sugar, and vanilla extract. Gradually sift in the flour and cocoa powder, continuing to whisk until the batter is smooth and lump-free. Allow the batter to rest for about 10 minutes.
2. Cook the Crepes: Heat a non-stick crepe pan over medium heat. For each crepe, pour about 1/4 cup of batter into the center of the pan, swirling to spread evenly. Cook for about 1 minute or until the bottom is set. Flip and cook for an additional 30 seconds. Transfer the cooked crepe to a plate and repeat with the remaining batter.
3. Make the Filling: In a small bowl, crush the raspberries with granulated sugar. In a separate larger bowl, whip the cream with powdered sugar and vanilla until stiff peaks form. Gently fold in the mascarpone or cream cheese, then incorporate the crushed raspberries.
4. Assemble the Cake: Place a crepe on a flat serving dish or in a springform pan for a more structured cake. Spread a layer of the raspberry cream filling over the crepe. Repeat the layering process with the remaining crepes and filling, ending with a crepe on top. Cover and refrigerate overnight to set.
5. Garnish and Serve: Before serving, top the cake with fresh raspberries and sprinkle with granulated sugar for a touch of sparkle.

Prep and Cooking Details:

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: Approximately 8 hours (including chilling time)
• Calories: 350 per serving
• Servings: 12

This Dark Chocolate Raspberry Crepe Cake not only tastes divine but also makes a dramatic centerpiece for your dessert table. The combination of dark chocolate and tangy raspberries wrapped in layers of soft, delicate crepes is an irresistible treat for any occasion. Enjoy the process and the delightful outcome!

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