Chocolate Honey Cream Crepe Cake

Ingredients

• 2 pieces Eggs (large, room temperature)
• 0.5 g Salt (pinch)
• 70 g Granulated Sugar
• 95 g Honey (liquid, divided (15 g for base, 60 g for crepes, 20 g for cream))
• 20 g Unsalted Butter (softened, melted)
• 30 ml Milk (whole or 2% milk)
• 245 g All-Purpose Flour (sifted; 65 g for base, 180 g for crepes)
• 45 g Unsweetened Cocoa Powder (10 g for base, 35 g for crepes)
• 25 g Vegetable Oil (for crepe batter; approx 25 ml)
• 250 g Cream Cheese (softened)
• 90 g Powdered Sugar (divided (45 g for cream, 45 g for cream, extra for dusting))
• 150 g Greek Yogurt (full‑fat, thick)
• 250 g Heavy Cream (33 % fat, chilled)
• 260 g Warm Milk (for crepe batter, warmed to ~40 °C)
• 160 g Boiling Water (hot water for crepe batter)

Instructions

1. Prepare the cocoa cake base batter

   In a mixing bowl whisk together 2 eggs, a pinch of salt, 70 g sugar, 1 Tbsp (≈15 g) honey, 20 g melted butter, and 30 ml milk until smooth. Sift in 65 g flour and 10 g cocoa powder, fold gently until just combined.

   Time: PT10M

2. Bake the cake base

   Pour the batter into a greased 22 cm round pan. Bake in a pre‑heated oven at 170 °C for about 25 minutes, or until a toothpick inserted in the centre comes out clean.

   Time: PT25M

   Temperature: 170°C

3. Make the crepe batter

   In a clean bowl combine 180 g flour, 35 g cocoa, a pinch of salt, and 10 g sugar. Add 3 eggs, 260 g warm milk, 160 g boiling water, 60 g honey, and 25 g vegetable oil. Whisk until smooth, then strain through a fine mesh sieve to eliminate lumps.

   Time: PT10M

4. Rest the crepe batter

   Cover the batter with plastic wrap and let it rest at room temperature for 20 minutes.

   Time: PT20M

5. Cook the crepes

   Heat a non‑stick frying pan over medium heat and lightly grease with vegetable oil. Pour a small ladle of batter, swirl to cover the pan, and cook 1–2 minutes per side until set. Repeat to make about 6‑8 crepes.

   Time: PT24M

6. Prepare the cream filling

   In a bowl beat together 250 g softened cream cheese, 90 g powdered sugar, 150 g thick Greek yogurt, 250 g heavy cream, and 20 g honey until light and fluffy.

   Time: PT5M

7. Assemble the cake

   Place one crepe on a serving plate, spread a thin layer of cream filling, then add another crepe. Continue layering until all crepes are used, finishing with a crepe on top. Spread the remaining cream over the top and sides of the cake.

   Time: PT10M

8. Chill the cake

   Cover the assembled cake with plastic wrap and refrigerate for at least 3 hours, preferably overnight, so the layers soak and the cream sets.

   Time: PT3H

9. Serve and garnish

   Remove the cake from the fridge, dust lightly with extra powdered sugar, slice, and serve chilled.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Eggs: Egg replacer (1/4 tsp + 1 tbsp water per egg)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Granulated Sugar: Coconut sugar, Caster sugar
• Instead of Honey: Maple syrup, Agave nectar
• Instead of Unsalted Butter: Margarine, Coconut oil (solid)
• Instead of Milk: Almond milk, Soy milk
• Instead of All-Purpose Flour: Cake flour, Gluten‑free flour blend
• Instead of Unsweetened Cocoa Powder: Dutch‑process cocoa, Carob powder
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Cream Cheese: Neufchâtel cheese, Mascarpone (less tangy)
• Instead of Powdered Sugar: Granulated sugar (blended)
• Instead of Greek Yogurt: Regular yogurt (strained), Sour cream
• Instead of Heavy Cream: Whipping cream (35 % fat)
• Instead of Warm Milk: Warm almond milk
• Instead of Boiling Water: Hot milk

Equipment Needed

• Mixing Bowl
• Whisk
• Fine Mesh Sieve
• Measuring Cups and Scales
• Oven
• 22 cm Cake Pan
• Frying Pan
• Spatula
• Plastic Wrap (Stretch Film)
• Refrigerator
• Parchment Paper (optional)
• Knife

Critical Steps — Do Not Skip

• Baking the cocoa cake base at the correct temperature
• Cooking the crepes without over‑browning
• Evenly spreading the cream filling during assembly

Chef Tips from the Video

• Sift the cocoa powder together with the flour to avoid lumps.
• Use room‑temperature eggs and butter for a smoother batter.
• Chill the mixing bowl before whipping the cream for a fluffier texture.

Troubleshooting

Storage

Refrigerator: Store covered for up to 3 days.

Freezer: Freeze tightly wrapped for up to 1 month; thaw in refrigerator before serving.

Room temperature: Not recommended; the cream may spoil.

Make-Ahead Tips

• Bake the cocoa cake base a day ahead and store it wrapped.
• Prepare the crepe batter and keep it refrigerated; cook crepes just before assembly.
• The cream filling can be made up to 24 hours in advance and kept chilled.

Frequently Asked Questions