Decadent Chocolate and Cream Crepes Cake

This Chocolate Crepes Cake is the ultimate indulgence for chocolate lovers and dessert enthusiasts alike. Layered with delicate crepes and creamy filling, and topped with a luscious dark chocolate ganache, this cake is both sophisticated and utterly delicious. Whether you're celebrating a special occasion or simply treating yourself, this cake will wow your guests and leave everyone asking for seconds!

What Is a Chocolate Crepes Cake?

A Chocolate Crepes Cake (also known as a "Mille Crepes Cake") is made by stacking delicate layers of crepes with a luscious cream filling in between each layer. The cake is then topped with a rich dark chocolate ganache, making it a decadent dessert that’s perfect for special occasions or simply to satisfy a chocolate craving. The beauty of this cake lies in its simplicity—each crepe adds to the texture, and the filling adds sweetness and creaminess.

Why Everyone Will Love This Recipe

• Layered perfection—the combination of soft crepes and rich cream filling is a flavor and texture dream.
• Chocolate ganache—smooth, velvety dark chocolate that envelops the cake for the ultimate indulgence.
• Customizable—add orange zest or cinnamon to the ganache for a personalized twist.
• Impressive yet simple—perfect for both beginners and experienced bakers.
• Make-ahead dessert—prepare it ahead of time and refrigerate to let the flavors meld.

Pro Tips for the Best Chocolate Crepes Cake

1. Let the crepe batter rest: Allowing the batter to sit for 30 minutes helps prevent lumps and ensures the crepes cook evenly.
2. Use a non-stick pan: This makes flipping the crepes much easier and prevents them from sticking.
3. Whip the cream to stiff peaks: This ensures the filling is thick and airy, providing a perfect contrast to the tender crepes.
4. Chill the cake: Let the cake sit in the fridge for at least 30 minutes after assembling to allow the flavors to develop and the ganache to set.
5. Experiment with flavors: Add a bit of orange zest or cinnamon to the ganache for a unique twist or try other flavorings like vanilla or almond.

Frequently Asked Questions

How Do I Get the Crepes Thin?

To get perfectly thin crepes, make sure your batter is smooth and free of lumps. Use a ladle to pour a small amount of batter into the pan, and quickly tilt the pan to spread the batter evenly across the surface. Cook each crepe for about a minute on each side for the best texture.

Can I Make This Cake Ahead of Time?

Yes! This cake actually tastes even better after it has chilled for a few hours. You can prepare it the day before and let it sit in the fridge overnight, which will allow the layers to set and the flavors to develop.

What Can I Use Instead of Glucose in the Ganache?

If you don’t have glucose, you can substitute it with corn syrup. It helps create the smooth texture needed for the ganache. If neither is available, you can skip it, but the ganache might be a bit less smooth.

Can I Add Other Fillings to the Cake?

Absolutely! While the cream filling is delicious on its own, you can add extra flavors like fruit preserves (strawberry or raspberry) or even a thin layer of chocolate spread for a richer taste.

How Do I Know When My Crepes Are Done?

Crepes cook very quickly. They should be lightly golden on both sides but still soft and flexible. When you see small bubbles forming on the surface, it’s time to flip them. Don’t overcook, or they might become crispy.

How to Freeze

While this cake is best enjoyed fresh, you can freeze individual slices for later. Wrap them tightly in plastic wrap and then store in an airtight container or freezer bag for up to 1 month. To enjoy, simply thaw in the fridge or bring to room temperature before serving.

How to Store

Once assembled, this cake should be stored in the refrigerator. Keep it covered in plastic wrap or in an airtight container. It will stay fresh for 3–4 days. Be sure to let it come to room temperature before serving for the best flavor.

How To Make Chocolate Crepes Cake

In a bowl, whisk together the eggs, milk, and flour to form a smooth batter. Cover and let the batter rest in the fridge for 30 minutes.

Heat a greased pan over medium heat. Pour a small amount of batter into the pan and tilt it to spread evenly. Cook for about 1 minute per side, then flip. Repeat with the remaining batter, stacking the cooked crepes on a plate.

In a mixing bowl, add the fresh liquid cream, powdered sugar, and vanilla extract. Whip with an electric mixer until stiff peaks form.

Place the first crepe on a plate and spread a thin layer of whipped cream. Continue stacking crepes and layering cream in between, leaving the top crepe without cream. Refrigerate for 30 minutes.

In a saucepan, combine the fresh cream, glucose, orange zest (if using), and cinnamon. Bring to a boil, then remove from heat. Add the dark chocolate and stir until smooth.

Remove the cake from the fridge and place it on a rack. Pour the ganache over the top, spreading it evenly over the sides and top of the cake. Refrigerate for another 30 minutes to allow the ganache to set.

Cut a slice of the cake, serve, and enjoy!