Chocolate Raspberry Crepe Cake

Published on In | By |
34 Comments
    • Prep Time
    • Minutes

Layers upon layers of decadent chocolate crepes, dressed with raspberry mascarpone cream! This delicious chocolate cake is a chocolate lover’s dream! Top each slice with raspberry sauce to make this cake even sweeter!

Watch my video tutorial for step-by-step instructions!

Recipe Rating

  • (4.1 /5)
  • 17 Rating

Ingredients

  • 12 large eggs
  • 4 cups (946ml) milk
  • 1 cup (236ml) water
  • 2/3 cup (151g) butter, melted
  • 2 1/2 (312g) cups all-purpose flour
  • 2/3 cup (78g) dark chocolate cocoa powder
  • 1/4 cup plus 2 tablespoons (75g) sugar
  • 1 teaspoon (5ml) vanilla
  • For Filling:
  • 2 cups fresh or frozen (thawed) raspberries
  • 1/2 cup (100g) white granulated sugar
  • 2 cups (473ml) whipping cream
  • 1 cup (125g) powdered sugar, sifted
  • 8 ounces (226g) mascrapone or cream cheese
  • 1 teaspoon (5ml) vanilla extract
  • For Topping:
  • 2 cups fresh raspberries
  • 1/2 cup (100g) granulated sugar

Instructions

  1. It is important to have all ingredients for the crepes at room temperature before mixing to avoid a clumpy batter. Hand whisk together eggs, milk and water. Add butter, vanilla and sugar. Sift in flour and cocoa powder in small batches. Whisk until no clumps remain. Let batter stand for about 10 minutes to allow bubbles to dissipate.
  2. Preheat an 8 or 9-inch non-stick crepe pan or frying pan over medium heat. Add 1/4 cup of batter at a time to the pan, tilting the batter around the pan to form the crepe. After 1 minute, turn the crepe over and cook for additional 30 seconds. Crepes are ready to be flipped once the top losses its gloss. Stack crepes and set aside to cool completely. Split the stack into 3 or 4 piles to cool quicker.
  3. For raspberry filling: crush the 2 cups raspberries with ½ cup sugar until no whole berries remain.
  4. For the cream: whisk together in mixer bowl the whipping cream, vanilla and powdered sugar until peaks form. Add softened mascarpone and whisk until no clumps remain. Fold in raspberry sauce by hand with spatula just until combined.
  5. To assemble the cake, either layer cake onto cake platter for a rough form or into spring form pan for a neater cake. Spread a thin layer of filling between each crepe. If stacking into spring form pan, let cake set in the pan, then invert the next day onto cake stand. Let cake stand in refrigerator overnight until set. Garnish top with fresh raspberries and powdered sugar.
  6. This cake is not very sweet. If you want to add more sweetness, make a simple raspberry sauce: crush the 2 cups raspberries with ½ cup sugar until no whole berries remain. Spoon over each slice served.

Rate this recipe

  • 17 People Rated This Recipe

  • Average Rating

  • (4.1 / 5)

34 Responses to Chocolate Raspberry Crepe Cake

  1. Elena December 20, 2014 at 4:49 am #

    Can I use this crepe recipe for electric crepe maker?

    Reply
    • tkorchemnaya December 23, 2014 at 12:18 am #

      I think so! I don’t have an electric crepe maker but this batter is a great consistency. Just add a little bit more flour for a thicker batter, less for a thinner batter.

      Reply
  2. bakergirl December 23, 2014 at 5:03 pm #

    How far in advance can I make the cake? Will it become too soggy if done 36 hours in advance?

    Reply
    • tkorchemnaya December 26, 2014 at 4:36 pm #

      Hi there! No, it’s great if made ahead of time! I actually had mine stand in the refrigerator for 24 hours and it was perfect. Just wrap it with cling wrap so it doesn’t dry out!

      Reply
  3. Amber December 31, 2014 at 8:15 pm #

    For recipes, can you use extract amount such as 400ml whole milk instead of 4 cups of milk? Everyone’s cup size is different.

    Reply
    • tkorchemnaya January 5, 2015 at 7:38 pm #

      I use the standard, American measuring cup. But if you don’t have that, then yes, convert the measurements to ml.

      Reply
      • Denise January 6, 2016 at 10:28 am #

        Hi, good day! How many grams are in a cup? I’m from Malaysia, there’s lots of different sizes cup here…

        Reply
        • tkorchemnaya January 6, 2016 at 12:20 pm #

          Hi! 🙂 I used standard American measuring cup sizes for all of my recipes. Cups are a measurement of volume, not weight. So for each ingredient, the grams will be different. I recommend using Google to convert each ingredient to grams.

          Reply
  4. Amber February 11, 2015 at 2:40 pm #

    IM MAKING THIS FOR MY CLASS.

    Reply
  5. Tan May 10, 2015 at 4:19 am #

    Hi what can I do if the filling is too watery. I can’t apply in the crepe at all. Pls advise.

    Reply
    • tkorchemnaya May 11, 2015 at 2:36 pm #

      Hi there! 🙂 sorry if this is a late reply! Try placing the filling into the refrigerator and allow it to set up a little bit, then apply. That should do the trick!

      Reply
  6. BillyCSC September 26, 2015 at 3:56 pm #

    1st of all I just want to say it take me a lot more time than I anticipated, but the end result is worth it. But one tiny thing I noticed is that the crepe is not as chocolaty as I was hoping for, is there something we can do to make the crepe a lot more chocolaty?

    Reply
    • tkorchemnaya September 28, 2015 at 9:24 am #

      You can try adding more cocoa powder in place of flour for more chocolate flavor

      Reply
    • Tbaker August 17, 2016 at 12:09 am #

      I added a few layers of chocolate ganache in between. It was delicious and added a touch more sweetness.

      Reply
  7. Ksenia October 2, 2015 at 5:37 pm #

    Hi, can the filling be used as ‘icing’ to cover the cake? Can it be piped? I’d like to make this as a birthday cake so would love to ice it and decorate it. Thank you

    Reply
    • tkorchemnaya October 3, 2015 at 11:42 am #

      It can be used as an icing but I think it may be too thin to pipe. You can try refrigerating it first and allow it to set before piping 🙂

      Reply
  8. natasha December 21, 2015 at 6:45 am #

    Tatyana, can I make the batter and filling the night before? Will it be ok in the fridge overnight?

    Reply
    • tkorchemnaya December 21, 2015 at 12:41 pm #

      Yes, that would work, too 🙂

      Reply
  9. Chanel December 31, 2015 at 1:28 am #

    Hi there, may I know if I can use caster sugar for the two types of sugar used in this recipe, excluding the powdered sugar? I’m confused on the sugar and white granulated sugar part. Thanks!

    Reply
    • tkorchemnaya December 31, 2015 at 11:43 am #

      Caster sugar would work great in this recipe. Make sure to use the powdered sugar with the cream 🙂

      Reply
  10. Anita February 1, 2016 at 11:15 am #

    Dear Tatyana,

    I’m very interest with your recipe. I have a question, could i replace the water with milk? Why you use water for this crepe. Because I never see the mille crepes like this before. Thank you for attention..

    Reply
    • tkorchemnaya February 1, 2016 at 1:40 pm #

      Hi! Yes, you can definitely replace the water with more milk!

      Reply
  11. Esti April 23, 2016 at 11:20 am #

    In making the crepes in the pan, It often to get crispy on the side. is it okay? Are we looking for crisp crepes or a bit wet? Thank you

    Reply
    • tkorchemnaya April 25, 2016 at 9:13 am #

      That is completely okay! Mine are the same way 🙂

      Reply
  12. ioanad October 30, 2016 at 1:19 pm #

    This was absolutely great, thanks for sharing, Tatyana! Definitely worth all the work, the combination of chocolate crepes and raspberry mascarpone cream is divine, I will do it again for sure. 🙂

    Reply
    • tatyanaseverydayfood November 2, 2016 at 10:06 am #

      I’m so glad you enjoy my recipe! 🙂 Thanks for taking the time to leave a review!

      Reply
  13. Amber February 15, 2017 at 6:56 am #

    This might be a stupid question! I made this with raspberries, but neither my husband or me like raspberries. But he still ate it! ha! Instead of raspberries, can strawberries be substituted?

    Reply
    • tatyanaseverydayfood February 15, 2017 at 9:33 am #

      Hi! Glad you enjoyed it even with raspberries! Yes, strawberries would be great, too 🙂

      Reply
      • Amber February 15, 2017 at 9:38 am #

        Thank you for the prompt reply! Making it tonight for my father in law’s birthday party dinner tomorrow. Thank you for the recipe!!!

        Reply

Trackbacks/Pingbacks

  1. Chocolate Crepe Cake with Raspberries - Tatyanas Everyday Food - December 19, 2014

    […] Published on December 19, 2014 | in Dessert By tkorchemnaya | 0 Comments Layers upon layers of decadent chocolate crepes, dressed with raspberry mascarpone cream! This delicious chocolate cake is a chocolate lover's dream! Top each slice with raspberry sauce to make this cake even sweeter! Watch my video tutorial for step-by-step instructions! View Recipe Link […]
  2. Cake Recipes Video | Chocolate Raspberry Crepe Cake - February 7, 2015

    […] FULL RECIPE HERE: http://tatyanaseverydayfood.com/recip… […]
  3. 35 Romantic Desserts - February 11, 2015

    […] […]
  4. Chocolate Raspberry Crepe Cake - May 2, 2015

    […] FULL RECIPE HERE: http://tatyanaseverydayfood.com/recip… […]

Leave a Reply

Be Social

Sponsored Links

Related Recipes

  • Servings : 4-6

Beef Stroganoff

  • Yield : 20-25
  • Cook Time : 18 Min

Maraschino Heart Macarons

  • Servings : 3-4

Linguine With Clams

  • Servings : 8-10
  • Cook Time : 75 Min

Red Velvet Strawberry Cheesecake

  • Yield : 35-40

Salted Caramel Chocolate Cake Pops

  • Servings : 8-10

Hazelnut Meringue Cake