Name: Crepe Cake
Prep time: 20 min
Cook time: 30 min
Total time: 8 h
Yield: 12
Ingredients: 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; 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; 2 cups fresh raspberries; 1/2 cup granulated sugar

Description

The Chocolate Raspberry Crepe Cake is a divine creation, featuring the perfect balance of smooth chocolate and tangy raspberry. Each layer of delicate crepe is infused with the richness of dark cocoa and layered with creamy, mascarpone-filled raspberry sauce. It’s an elegant dessert that marries sophistication with classic flavors, ideal for any celebration or as a luxurious treat for your weekend gatherings.

This luscious cake offers a unique take on traditional desserts, showcasing the art of crepe making in a glamorous and tasty fashion. Whether served at a brunch or as the finale to a dinner party, it promises to captivate and delight your guests with its exquisite layers and vibrant, fresh toppings.

Ingredients

Scale

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 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 Topping:

2 cups fresh raspberries
1/2 cup granulated sugar

Instructions

Ensure all ingredients for the crepes are at room temperature. Whisk together eggs, milk, and water. Add melted butter, vanilla, and sugar. Gradually sift in flour and cocoa powder, whisking until smooth. Let the batter rest for 10 minutes.
Preheat a non-stick crepe pan over medium heat. Pour 1/4 cup of batter, swirling to spread. Cook for 1 minute, flip, and cook for another 30 seconds. Repeat with remaining batter.
For the filling, crush raspberries with sugar. In a separate bowl, whip cream with powdered sugar and vanilla until peaks form, then blend in mascarpone. Fold in crushed raspberries.
To assemble, layer crepes with filling. For a cleaner look, use a springform pan. Refrigerate overnight. Top with fresh raspberries and dust with powdered sugar before serving.

Prep Time: 20 minutes
Cook Time: 30 minutes

Nutrition

Calories: 350 Kcal