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Decadent Chocolate Crepe Cake

 Decadent Chocolate Crepe Cake
No other dessert has wowed family and friends the way this stunning crepe cake did the first time I made it. A 'showstopper" in every sense of the word, it features layers of tender chocolate crepes and rich white chocolate buttercream frosting draped in a semisweet chocolate ganache. —Tina Sawchuk, Ardmore, Alberta
16 ServingsPrep: 1 hour Cook: 1 hour + chilling

Ingredients

  • 3/4 cup unsalted butter, cubed
  • 8 ounces bittersweet chocolate, coarsely chopped
  • 6 eggs
  • 2-1/2 cups whole milk
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 1-1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • WHITE CHOCOLATE BUTTERCREAM:
  • 8 ounces white baking chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 2-1/4 cups sugar
  • 1 teaspoon cream of tartar
  • 8 egg whites
  • 2 cups unsalted butter, softened
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • SEMISWEET CHOCOLATE GANACHE:
  • 6 ounces semisweet chocolate, chopped
  • 3/4 cup heavy whipping cream
  • 2-1/2 teaspoons corn syrup
  • 1/8 teaspoon salt

Directions

  • In a microwave, melt butter and chocolate; stir until smooth. Set
  • aside to cool. In a large bowl, whisk the eggs, milk, vanilla and

2 of 2

Decadent Chocolate Crepe Cake (continued)

Directions (continued)

  • cooled chocolate mixture. Combine the flour, sugar and salt; add to
  • egg mixture and mix well. Cover and refrigerate for 2 hours or
  • overnight. (Batter will appear curdled.)
  • For buttercream, in a microwave, melt white chocolate with cream;
  • stir until smooth. Set aside to cool. In a small bowl, combine sugar
  • and cream of tartar.
  • Place egg whites in a double boiler or metal bowl over simmering
  • water; stir in the sugar mixture. Constantly whisk until mixture
  • reaches 120-130° (do not overheat). Stirring gently, keep at
  • 120-130° for 2 minutes. Immediately transfer to a mixing bowl.
  • With a whisk attachment, beat on high speed for 5 minutes. Reduce
  • speed and beat for 5 additional minutes or until cool and stiff.
  • Transfer to a large bowl.
  • In the same mixing bowl with the whisk attachment, beat butter and
  • vanilla until light and fluffy. Beat in cooled white chocolate
  • mixture. With a spatula, stir a fourth of the meringue into butter
  • mixture until no white streaks remain. Fold in remaining meringue.
  • Cover and refrigerate.
  • Heat a lightly greased 8-in. nonstick skillet over medium heat; pour
  • 2 tablespoons crepe batter into center of skillet. Lift and tilt pan
  • to coat bottom evenly. Cook until top appears dry about 2 minutes;
  • turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat
  • with remaining batter, greasing skillet as needed.
  • When cool, stack crepes with waxed paper or paper towels in between.
  • To assemble, place one crepe on a cake plate. Spread with 3
  • tablespoons buttercream. Repeat layers until 10 crepes are used.
  • Refrigerate for 15 minutes. Repeat layering and chilling until 30
  • crepes are used, ending layers with a crepe. (Save remaining crepes
  • for another use.) Refrigerate.
  • For ganache, place chocolate in a small bowl. In a small saucepan,
  • bring the cream, corn syrup and salt just to a boil. Pour over
  • chocolate; whisk until smooth. Cool, stirring occasionally, until
  • ganache reaches a spreading consistency. Spread over top and sides
  • of cake. Refrigerate for 1 hour before serving. Yield: 8 servings.
Nutritional Facts: 1 piece equals 781 calories, 56 g fat (31 g saturated fat), 179 mg cholesterol, 192 mg sodium, 66 g carbohydrate, 2 g fiber, 10 g protein.