Chocolate Raspberry Crepe Cake

Indulge in the delightful fusion of rich chocolate and tangy raspberries with this stunning Chocolate Raspberry Crepe Cake. Perfect for special occasions or a decadent treat, this layered masterpiece is sure to impress!

---

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)
• 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 Crepes:

1. Ensure all ingredients for the crepes are at room temperature.
2. In a large bowl, whisk together 12 large eggs, 4 cups of milk, and 1 cup of water.
3. Add 2/3 cup of melted butter, 1 teaspoon of vanilla extract, and 1/4 cup plus 2 tablespoons of sugar.
4. Gradually sift in 2 1/2 cups of all-purpose flour and 2/3 cup of dark chocolate cocoa powder, whisking until the batter is smooth.
5. Let the batter rest for 10 minutes.

2. Cook the Crepes:

1. Preheat a non-stick crepe pan over medium heat.
2. Pour 1/4 cup of batter into the pan, swirling to spread evenly.
3. Cook for 1 minute, flip, and cook for another 30 seconds.
4. Repeat with the remaining batter, stacking the cooked crepes on a plate.

3. Prepare the Filling:

1. In a bowl, crush 2 cups of raspberries with 1/2 cup of white granulated sugar.
2. In a separate bowl, whip 2 cups of whipping cream with 1 cup of powdered sugar and 1 teaspoon of vanilla extract until peaks form.
3. Blend in 8 ounces of mascarpone or cream cheese.
4. Gently fold in the crushed raspberries.

4. Assemble the Cake:

1. Lay a crepe on a serving plate and spread a thin layer of the raspberry cream filling on top.
2. Continue layering crepes and filling until all the crepes are used.
3. For a cleaner look, assemble the crepe cake in a springform pan.
4. Refrigerate the assembled cake overnight to allow the flavors to meld and the cake to set.

5. Add the Topping:

1. Before serving, top the cake with 2 cups of fresh raspberries.
2. Dust with 1/2 cup of granulated sugar for a sweet finish.

---

Enjoy!

This Chocolate Raspberry Crepe Cake is a delightful combination of rich chocolate, creamy filling, and fresh raspberries. Perfect for any special occasion or as a show-stopping dessert, it’s sure to be a hit with friends and family.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 8 hours | Kcal: 350 per serving | Servings: 12