How to Make a Chocolate Raspberry Crepe Cake
If you have an insatiable sweet tooth, listen up. This layered cake is stacked high with chocolate crepes and indulgent mascarpone cream. And the finishing touch? This sweet treat is dressed in a delicious raspberry sauce…as if you needed another reason to crave this unbelievable dessert. This cake is a must-try for all chocolate lovers and any brave bakers looking for their next drool-worthy recipe.
Chocolate Raspberry Crepe Cake
- 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
- For Filling:
- 2 cups fresh or frozen (thawed) raspberries
- 1/2 cup white granulated sugar
- 2 cups whipping cream
- 1 cup powdered sugar, sifted
- 8 ounces mascrapone or cream cheese
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- It is important to have all ingredients for the crepes at room temperature before mixing to avoid a clumpy batter. Hand whisk together eggs, milk and water. Add butter, vanilla and sugar. Sift in flour and cocoa powder in small batches. Whisk until no clumps remain. Let batter stand for about 10 minutes to allow bubbles to dissipate.
- Preheat an 8 or 9-inch non-stick crepe pan or frying pan over medium heat. Add 1/4 cup of batter at a time to the pan, tilting the batter around the pan to form the crepe. After 1 minute, turn the crepe over and cook for additional 30 seconds. Crepes are ready to be flipped once the top losses its gloss. Stack crepes and set aside to cool completely. Split the stack into 3 or 4 piles to cool quicker.
- For raspberry filling: crush the 2 cups raspberries with ½ cup sugar until no whole berries remain.
- For the cream: whisk together in mixer bowl the whipping cream, vanilla and powdered sugar until peaks form. Add softened mascarpone and whisk until no clumps remain. Fold in raspberry sauce by hand with spatula just until combined.
- To assemble the cake, either layer cake onto cake platter for a rough form or into spring form pan for a neater cake. Spread a thin layer of filling between each crepe. If stacking into spring form pan, let cake set in the pan, then invert the next day onto cake stand. Let cake stand in refrigerator overnight until set. Garnish top with fresh raspberries and powdered sugar.
- This cake is not very sweet. If you want to add more sweetness, make a simple raspberry sauce: crush the 2 cups raspberries with ½ cup sugar until no whole berries remain. Spoon over each slice served.
What do you think of this chocolate overload? Share your thoughts in the comments section below.