Chocolate Crêpe Cake

Recipe By King Arthur

This layer upon layer of tender chocolate crêpes filled with hazelnut pastry cream creates this unique celebration cake. Make up an extra batch of crêpes for the freezer, and this cake will take less than 20 minutes to put together.


Crêpe batter

  • 1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour

  • 1/2 teaspoon salt

  • 1/4 cup (21g) unsweetened cocoa, Dutch-process or natural

  • 4 large eggs, at room temperature

  • 1 1/2 cups (340g) milk, at room temperature

  • 8 tablespoons (113g) unsalted butter, melted

Pasty cream


  1. To make the crêpes: In a medium-sized bowl, whisk together the flour, salt and cocoa. If the cocoa has any lumps be sure to break them up or sift them out.

  2. Whisk in the eggs, milk and butter and continue to whisk until the mixture is smooth. Pour the batter through a strainer into a clean bowl, cover and set aside for 30 minutes.

  3. Towards the end of the rest period, preheat your crêpe pan according to the manufacturer's direction. Cook a test crêpe or two and adjust the batter with milk if it is too thick to work with. Cook the rest of the crêpes, you'll need about 18 to 20 for the cake.

  4. Cool the crêpes while you prepare the homemade Pastry Cream. You will need approximately 2 cups of cooled pastry cream.

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