chocolate crepes layered to make a chocolate crepe cake are stacked on a cake plate

Decadent Chocolate Crepe Cake

This Decadent Chocolate Crepe Cake recipe by Meg van der Kruik of This Mess Is Ours is definitely easier than it looks! In fact, the richly flavored chocolate crepe batter is made easily in the blender!

a slice of chocolate crepe cake

What is a crepe cake?

A crepe cake is made by stacking incredibly light, airy chocolate crepes with a luscious chocolate cream filling. This recipe makes 16 crepes, enough to make a beautifully layered crepe cake.

How to make a crepe cake

Making a crepe cake isn’t difficult – it takes about the same amount of time as a traditional cake. The difference is that instead of baking a crepe cake in the oven, you bake each individual crepe in a pan before filling and stacking. Here’s the how-to:

Pour 1/3 cup (80 ml) of batter into a hot 10 inch (25 cm) pan. Swirl the batter around the pan so that it reaches the edges.

Let cook until you see air bubbles form and the edges turn golden (about 1 1/2 minutes).

Spread 2-3 tablespoons of chocolate cream filling on top of the crepe.

Repeat until all of the batter is used up.

Top with a final layer of Chocolate Cream filling, chocolate shavings, cocoa powder and almonds.

pulling a slice of chocolate crepe cake
slicing into a Crepe Cake with Chocolate Cream Filling

Why we used prunes in this recipe

Prunes are a great addition to this fabulous Crepe Cake recipe. They add natural sweetness and reduce the amount of refined sugar necessary, while adding depth of flavor and intensifying the chocolate notes.

chocolate crepes layered to make a chocolate crepe cake are stacked on a cake plate

Chocolate Crepe Cake

Meg van der Kruik
Incredibly light, airy chocolate crepes are layered with a chocolate cream filling that is sure to win fans. The richly flavored chocolate crepe batter is made easily in the blender – this Decadent Chocolate Crepe Cake recipe by Meg van der Kruik of This Mess Is Ours is definitely easier than it looks!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine Holiday
Servings 8 servings
Calories 892 kcal


For the chocolate cream filling:

  • 2 cups heavy cream
  • 2 cups powdered sugar
  • 1/2 cup cocoa powder

For the chocolate crepes:

  • 2 1/4 cups superfine blanched almond flour
  • 1/2 cup plus 2 TBSP sweet rice flour
  • 2 1/4 cups whole milk
  • 6 large eggs
  • 5 soft California Prunes roughly chopped
  • 2 1/2 TBSP sugar
  • 2 TBSP cocoa powder
  • 2 TBSP salted butter melted and cooled, plus more for pan
  • 1 1/2 tsp pure vanilla extract
  • 3/4 tsp coarse kosher salt
  • Optional garnishes: toasted slivered almonds chopped dark chocolate, cocoa powder


Prepare the chocolate cream filling:

  • Place the heavy cream in the bowl of a stand mixer fitted with the whisk attachment. Whip the cream until stiff peaks form. Sift the powdered sugar and cocoa together and fold into the whipped cream until completely incorporated. It will seem like there are too many dry ingredients for the whipped cream, but keep folding and it will completely incorporate. The chocolate cream filling can be made up to two days in advance of assembling the cake and stored in the refrigerator until ready to use.

Prepare the crepes:

  • Prepare a cooling rack over a baking sheet or parchment paper next to your stovetop.
  • Combine all of the crepe ingredients in a high-speed blender and blend for 30 seconds until completely smooth. Set aside for 5 minutes to rest.
  • Preheat a 10-inch (25 cm) non-stick skillet over medium-low heat until thoroughly heated through but not smoking hot. Use a silicone pastry brush or paper towel to lightly sweep across the pan with butter. Then holding the skillet off the heat in one hand, measure 1/3 cup (80 ml) of the crepe batter into the center of the pan with the other hand.
  • Working quickly, begin rotating the pan with your wrist to spread the batter around the entire surface of the skillet and a little bit up the sides to create the curled crepe edges. The batter will begin to set in the hot pan as you swirl, once you can no longer reposition any of the batter by rotating the pan, place the pan back onto the heat and cook for 1- 1 1/2 minutes until you see air pockets or bubbles forming and the edges of the crepe are slightly golden and lighter in color than the rest of it.
  • Gently, using a silicone spatula, loosen the delicate edges of the crepe by gently sliding the spatula under the crepe and loosening all the way around the pan in one continuous motion. If this is not easily done and the crepe begins to tear or scrunch allow the crepe to cook for a few more seconds then try again. Once the spatula is under the crepe, flip the crepe-like a pancake back into the pan and cook the other side for 1 minute. Remove the crepe to the cooling rack and repeat the process with the remaining batter. It may require a sacrificial crepe or two to get the hang of the pan rotation process, but if any crepes tear or have a hole it’s ok, they will be stacked and you can cover their imperfections with chocolate cream. There is enough batter to make 16 crepes.

Assemble the cake:

  • Place one crepe on a cake stand/plate and spread 2-3 tablespoons of the chocolate cream evenly across the top almost to the edge. Top with another crepe and an equal amount of the chocolate cream filling. Repeat this stacking and filling process until all of the layers have been stacked. Top the last crepe with the remaining chocolate cream to create a heaping mound on top. Level the icing with the back of a spoon using a swooping motion to create valleys and peaks in the chocolate cream on top of the cake. Refrigerate for at least 15 minutes before serving. Right before servings garnish with desired toppings like toasted slivered almonds, chopped dark chocolate, and cocoa powder.


For more dessert inspiration, browse our Recipe page.


Calories: 892kcalCarbohydrates: 69gProtein: 24gFat: 64gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 206mgSodium: 332mgPotassium: 362mgFiber: 10gSugar: 43gVitamin A: 1300IUVitamin C: 0.4mgCalcium: 295mgIron: 4mg
Keyword chocolate cake, chocolate cream filling, crepe cake, Meg van der Kruik, this mess is ours
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