Chocolate Raspberry Crepe Cake Recipe (video)
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!
Watch My Crepe Cake Video Tutorial
Watch my YouTube video tutorial for step-by-step instructions and see how I put this chocolate crepe cake together! Want to receive new recipe notifications? Make sure to subscribe to my website emailing list and to my YouTube channel and turn on notifications.
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!
Please share and save it to Pinterest!
More Recipes!
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)
Ingredients
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
For Filling:
- 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
For Topping:
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
Instructions
- 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.
[…] 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 […]
Can I use this crepe recipe for electric crepe maker?
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.
How far in advance can I make the cake? Will it become too soggy if done 36 hours in advance?
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!
For recipes, can you use extract amount such as 400ml whole milk instead of 4 cups of milk? Everyone’s cup size is different.
I use the standard, American measuring cup. But if you don’t have that, then yes, convert the measurements to ml.
Hi, good day! How many grams are in a cup? I’m from Malaysia, there’s lots of different sizes cup here…
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.
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IM MAKING THIS FOR MY CLASS.
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Hi what can I do if the filling is too watery. I can’t apply in the crepe at all. Pls advise.
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!
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?
You can try adding more cocoa powder in place of flour for more chocolate flavor
I added a few layers of chocolate ganache in between. It was delicious and added a touch more sweetness.
Love that idea! Thanks for sharing 🙂
Use chocolate milk!, I also added another 1/3 cup of cocoa powder and 1tsp of salt
What a great idea! 🙂 Thanks for sharing the tip!
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
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 🙂
Tatyana, can I make the batter and filling the night before? Will it be ok in the fridge overnight?
Yes, that would work, too 🙂
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!
Caster sugar would work great in this recipe. Make sure to use the powdered sugar with the cream 🙂
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..
Hi! Yes, you can definitely replace the water with more milk!
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
That is completely okay! Mine are the same way 🙂
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. 🙂
I’m so glad you enjoy my recipe! 🙂 Thanks for taking the time to leave a review!
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?
Hi! Glad you enjoyed it even with raspberries! Yes, strawberries would be great, too 🙂
Thank you for the prompt reply! Making it tonight for my father in law’s birthday party dinner tomorrow. Thank you for the recipe!!!
HI! I’d like to ask, do you use salted or unsalted butter for the crepes?
I always use unsalted butter for my recipes 🙂
Hi Tatyana, is it a must to let it set for one day? is lesser than that ok???
Yes, as long as the cake is stable and you can easily cut it! It’s a bit hard to cut when it’s not set.
Thank you for this recipe. It’s easy to do and my husband loved it! Although i had to tweak some of the ingredients like: 1) replaced the water with milk, 2) made it with 3/4 cup cacao powder and 1/4 cup black cocoa powder, 3) used salted butter, 4) added 1tsp of salt – to elevate the chocolate flavor, 5) increased sugar from 1/4 to 1/2 cup. It would be best to chill the cream prior to stacking. The mint leaves are great compliment with the cake. It’s not sweet at all.
Hi Diana! Thank you so much for sharing your tips! I hope you enjoyed the recipe! 🙂
I used 2 tsp of salt, chocolate milk instead of normal milk and almond milk instead of water to give some extra flavour. I also added 1/3 cup extra of cocoa powder and another 2 tsp of vanilla. I found it too eggy in the first crepe I cooked so I altered as I went. I think it was overall lacking a bit of flavour in the crepes. Also, I layered thin cut strawberries between the layers 🙂
I’m so glad you enjoyed the recipe with the adjustments! And the strawberries sound like a great addition! 🙂 Thanks for the tips! 🙂
Amazing
Glad you’re enjoying it! 🙂