How amazing does this chocolate raspberry crepe cake look?! I love the simplicity of this 40-layer chocolate raspberry cake! It’s made with delicate chocolate crepes, a fluffy raspberry and mascarpone whipped cream frosting and topped with more raspberries! Plus, serve with an easy raspberry sauce for even more flavor! This delicious chocolate crepe cake recipe is a chocolate lover’s dream and it’s great for any special occasion!
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Ingredients for Chocolate Raspberry Crepe Cake
Here are the main ingredients you’ll need to put together this 40-layer crepe cake:
- Eggs: bring the eggs up to room temperature before making the crepe batter. This will help prevent clumps from forming.
- Whole Milk: use whole milk for richer crepes. Use warm milk for best results.
- Water, Butter, Flour: for making the chocolate crepe batter.
- Cocoa Powder: try using Hershey’s Special Dark cocoa powder to make the extra rich, dark chocolate crepes.
- Raspberries: you can use fresh or frozen raspberries for making the filling. I recommend using fresh raspberries for garnishing the cake.
- Heavy Cream: for making the whipped cream frosting. Use well-chilled heavy cream for best results.
- Confectioner’s Sugar: for the filling.
- Mascarpone Cheese: you can also use cream cheese for the filling. Soften the cheese at room temperature for 30 minutes.
Making the Chocolate Crepes
For this multi-layered chocolate crepe cake recipe, I use my blender crepe recipe. Using a blender for the crepe recipe yields a very smooth and clump free batter. Smooth batter equals great crepes! These chocolate crepes are not very sweet, which makes them the perfect complement to the raspberry filling. I have a few different crepe cake recipes on my blog and channel, but I always come back to this one. There’s something special about the combination of chocolate and raspberry that never gets old!
The Raspberry Mascarpone Frosting
The filling for any cake is just as important as the cake layers! For this chocolate crepe cake, I went with the fluffiest and creamiest mascarpone frosting with raspberries. You can use either fresh raspberries, which is my choice, or frozen thawed raspberries. Either fresh or frozen works well for this recipe. This filling, just like the chocolate crepes, is not too sweet. This cake is not very sweet so if you want to add some sweetness, try adding more sugar to the mascarpone cream and a bit of sugar to the crepe batter. I also like to add some raspberry sauce or jam to the top.
- For the ultimate raspberry flavor, try adding raspberry extract. This is my favorite one (affiliate link). And don’t forget to get some extra raspberries and mint leaves to garnish the top of the cake!
How to Make Chocolate Raspberry Crepe Cake
Assembling this crepe cake couldn’t be easier! Here’s how I do!
- Prepare a batch of my chocolate crepes and let them cool completely on a wire rack.
- Meanwhile, prepare the mascarpone raspberry filling! Keep the filling refrigerated until you’re ready to use it!
- To assemble the cake, either layer the crepes onto cake platter for a rough form or into spring form pan for a neater cake. I recommend using an 8-inch spring form pan if you’re using a 9-inch crepe pan.
- Spread a thin layer of raspberry mascarpone filling between each crepe.
- If you’re assembling the crepe cake into a spring form pan, let the cake set in the pan overnight in the refrigerator, then invert the next day onto cake stand.
- Garnish the top of the cake with fresh raspberries, chocolate squares, mint leaves and/or powdered sugar.
Optional Raspberry Sauce
If want even more raspberry flavor for this raspberry crepe cake, consider making an easy raspberry sauce to pair with the cake when serving. Simply combine 2 cups fresh or frozen berries in a saucepan with 1/4 cup sugar. Bring the mixture to a simmer and cook for about 7 to 10 minutes, or until thickened. Strain the berries through a fine mesh strainer and discard the seeds. Spoon this sauce over every slice!
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Enjoyed this decadent cake recipe? Check out some of my other recipes you’re sure to enjoy!
- Tiramisu Crepe Cake – made with almond and coffee crepes, filled with fluffy almond cream.
- Red Velvet Crepe Cake – delicate red chocolate crepes filled with creamy whipped cream!
- Triple Chocolate Crepe Cake – rich chocolate crepes with chocolate truffle filling!
- Chocolate Raspberry Cake Roll – the best chocolate sponge cake filled with raspberry cream!
- Chocolate Raspberry Cake – the ultimate raspberry cake with crushed berry filling, fruity raspberry buttercream and rich chocolate cake layers!
Chocolate Raspberry Crepe Cake Recipe (video)
For Chocolate Crepes:
- 12 large eggs
- 4 cups milk
- 1 cup water
- 2/3 cup butter, melted
- 2 1/2 cups all-purpose flour
- 2/3 cup dark chocolate cocoa powder
- 1/4 cup plus 2 tablespoons sugar, sugar
- 1 teaspoon vanilla
- 2 cups raspberries, fresh or frozen, thawed
- 1/2 cup white granulated sugar
- 2 cups whipping cream
- 1 cup powdered sugar, sifted
- 8 ounces mascrapone or cream cheese
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- 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.
- 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.
- For raspberry filling: crush the 2 cups raspberries with ½ cup sugar until no whole berries remain.
- 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.
- 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.
- 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.