This decadent Chocolate Crêpe Cake is a delicious take on the classic French Gâteau Mille Crêpes, and has twenty layers of chocolate crêpes and homemade amaretto whipped cream.
Recently, I’ve been a little crêpe-crazed. You’ve probably noticed– my apartment and my food blog have been overflowing with crêpe-tastic food. Savory crêpes, sweet crêpes, and breakfast crêpes. La vie en crêpe!!! Well, my friends, there’s one crêpe recipe I haven’t shared yet. Maybe you’ve been waiting for it. Maybe you’ve dreamed about it (or is that just me?) The crêpe cake is the pinnacle of all crêpes– the crowning glory of crêpe-dom. This crêpe cake uses twenty 5″ crêpes, and is filled with fluffy, delicious amaretto whipped cream.
I have a story about crêpe cakes.. and it’s long and sordid. (It’s a good story, guys, really. It has tragedy, tears, and triumphal success). A few years ago, I was planning my wedding. I was determined to make it ‘unique.’ I wanted to make it a reflection of me. Basically, I spent too much time on Pinterest (you know what I’m talking about, right?) The focus of my wedding struggle– the dessert table. I didn’t want regular cake– I wanted something different. I started with a macaron tower, and quickly discovered that was WAY out of my budget (those are made with almond flour– and Yikes– money!).
Next, I decided I wanted a crêpe cake, and that I would make it myself. My crêpe cake efforts didn’t go well, however, because the heavy fillings I used were overwhelming. For the record, Nutella in a regular crêpe is amazing, but when you put layer after layer of Nutella, and then cut it into slices, it was sweet enough to send someone into a sugar-induced coma. My wedding crêpe cake adventures ended bitterly, and I moved on to other, boozier, tiramisu options. For the record, the tiramisu was phenomenal (and I didn’t have to make it– thanks friend!), but the sad memory of my crêpe cake disaster lingered in the air… I’m just kidding– I wasn’t that crushed. I actually decided the crêpe cake was not for me! C’est vrai! (I’ll pause now for dramatic effect.)
Recently, however, I decided to take on my old foe, Monsieur Crêpe Cake. This time, I knew it needed a lighter filling. I scoured the Internet, determined to find a better filling option. After reading recipe after recipe, review after review, I settled on a whipped cream, and added amaretto for flavor. To make the cake even more delicious, I used Chocolate Crêpes. (Are you drooling yet?) Well, boys and girls, this story has a happy ending. The whipped cream was perfection– it was just light, flavorful, and amazing.
Making a Chocolate Crêpe Cake
This Chocolate Crêpe Cake looks impressive, but is incredibly simple. Start with twenty Chocolate Crêpes. This recipe uses 5″ crêpes, which will serve 4-6 people. If you want a bigger cake, use twenty 10″ crêpes and double the filling. Next, make the whipped cream, and start layering. You want to use enough cream to cover the crêpe, but leave a small empty border on the edge so the cream doesn’t overflow. Keep layering until you’ve got all twenty crêpes stacked into a cake. Sometimes the cake can start to form a dome as you’re putting it together, just push down on the top periodically to keep it flattened. Once it’s assembled, put it in the fridge for at least three hours to let the cream set. If you’re short on time, stick the cake in the freezer. To serve your Chocolate Crêpe Cake, use the sharpest knife you have to cut small pieces. Don’t use a dull knife– the blade will pull on the layers and you’ll end up with a mess. Make this Chocolate Crêpe Cake for a party, for dinner, or hoard it in your kitchen and dig in all by yourself.
Want more things Crêpe? Try these:
Chocolate Crêpe Cake
- 20 5" Chocolate Crêpes
- 3/4 cup heavy whipping cream
- 1/4 cup sugar
- 1 TB amaretto
- fruit to top (optional)
Make 20 Chocolate Crêpes (See recipe notes).
While making crêpes, put a glass or metal bowl in the freezer to chill.
Set crêpes aside to cool. Remove bowl from freezer, and add cream, sugar, and amaretto. Use a hand mixer to whip cream into stiff peaks.
Begin assembling cake-- Place one crêpe in center of a plate, and add about 1 1/2 TB whipped cream to the crêpe. There should be enough cream to cover the crêpe, but not so much that it will ooze out the side. Leave about a 1/2 inch border along the edge of the crêpe. Top with another crêpe, and repeat. While layering, push down on the top of cake periodically to keep it from forming a dome. Finish cake with 20th crêpe.
Allow cake to set in the fridge at least 3 hours, or freezer 1 hour.
Optional: Serve cake with more whipped cream and/or fruit.
Use a VERY sharp knife to cut.
Cake can be stored up to 1 day in the fridge, or several weeks in an airtight container in the freezer. If freezing, allow to thaw in fridge before serving.
Follow link for basic Chocolate Crêpes recipe
Recipe adapted from: Epicurious