Chocolate Crepe Cake

Ingredients

• 250 g Wheat flour (type 45) (Sift to avoid lumps)
• 30 g Granulated sugar
• 1 sachet Vanilla sugar (About 8 g)
• 2 Eggs (At room temperature)
• 30 g Melted unsalted butter (Let cool slightly)
• 500 ml Whole milk (Add gradually)
• 20 g Butter (for greasing the pan) (In small amount, using a piece of absorbent paper)
• 300 g 70 % cocoa dark chocolate (Cut into pieces)
• 200 ml Whole liquid cream (Heat without boiling)
• 200 g Chocolate spread (Nutella type or homemade) (To fill the crepes before rolling)
• 1 Cling film (To line the mold)
• 1 Rectangular cake tin (20 × 10 cm) (Metal or silicone)

Instructions

1. Prepare the crepe batter

   In a large bowl, sift the flour, add the granulated sugar and vanilla sugar. Make a well in the centre, crack the eggs into it and whisk, gradually incorporating the melted butter then the milk, avoiding lumps.

   Time: PT15M

2. Batter rest

   Cover the bowl with plastic film and let the batter rest for 1 hour in the refrigerator.

   Time: PT1H

   Temperature: 4°C

3. Prepare the chocolate ganache

   Bring the cream to a simmer in a small saucepan, pour over the dark chocolate pieces in a bowl, let rest 1 minute then stir until a smooth ganache forms.

   Time: PT5M

4. Cook the crepes

   Heat the pan over medium heat, lightly grease with a butter‑soaked paper. Pour a ladle of batter, spread by tilting the pan. Cook until the edges lift, flip and cook an additional 1 minute. Repeat until the batter is exhausted (about 12 crepes).

   Time: PT30M

   Temperature: Medium heat

5. Fill and roll the crepes

   Spread a thin layer of chocolate spread on each still‑warm crepe, roll firmly. If the crepe is longer than the mold, cut the ends and set aside for snacking.

   Time: PT20M

6. Assemble the crepe cake

   Line the cake tin with cling film. Arrange 2‑3 crepes at the bottom, letting them rise up the sides. Spread a layer of ganache, add a rolled crepe, repeat layers until reaching the height of the tin (about 4 tiers). Smooth the top, cover with film and place in the refrigerator for 2 hours so the ganache sets.

   Time: PT20M

7. Finishing and serving

   Unmold the cake by turning it onto a plate, glaze the top with the remaining ganache, decorate with chocolate shavings or small cocoa pearls.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Wheat flour (type 45): All-purpose flour
• Instead of Granulated sugar: Cane sugar
• Instead of Vanilla sugar: Vanilla extract
• Instead of Eggs: Flax egg + water (for vegan version)
• Instead of Melted unsalted butter: Margarine, Vegetable oil
• Instead of Whole milk: Almond milk, Soy milk
• Instead of Butter (for greasing the pan): Neutral oil
• Instead of 70 % cocoa dark chocolate: Milk chocolate, White chocolate
• Instead of Whole liquid cream: Coconut cream (for lactose‑free version)
• Instead of Chocolate spread (Nutella type or homemade): Jam, Salted butter caramel
• Instead of Cling film: Parchment paper
• Instead of Rectangular cake tin (20 × 10 cm): Glass cake tin

Equipment Needed

• Large bowl
• Whisk
• Ladle
• Non‑stick crepe pan (20‑25 cm)
• Flexible spatula
• Small saucepan (for the ganache)
• Cling film
• Rectangular cake tin
• Kitchen knife
• Cutting board

Critical Steps — Do Not Skip

• Rest of the crepe batter (1 hour)
• Cooking the crepes without lumps or burning
• Rolling the crepes while still hot to avoid cracks
• Layered assembly with ganache and respecting the tin height
• 2‑hour cooling for the ganache to solidify

Chef Tips from the Video

• Use butter at room temperature for a more homogeneous mix.
• Lightly dust the top with powdered sugar before serving for a decorative touch.
• Store crepe trimmings in the freezer and reheat in the microwave for a quick snack.

Troubleshooting

Storage

Refrigerator: Keep covered, 3‑4 days.

Freezer: Not recommended, the crepe texture deteriorates.

Room temperature: Consume within 2 hours after removal from the refrigerator.

Make-Ahead Tips

• Prepare the crepe batter the day before and let it rest in the fridge.
• Ganache can be made 1 day ahead and kept in the refrigerator.
• The cake assembly can be done the day before; keep it chilled until serving.