Chocolate Crepe Cake with Berries

This cake made from stacked crepes make a stunning special occasion dessert. Perfect for Valentine’s Day!


Serves 10

Preparation Time

Cook time

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Cook's NoteRequires 4 hours refrigeration time.
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For the Crepes:

  • 400g cake flour
  • 60g cocoa powder
  • 75g castor sugar
  • 8 large eggs
  • 10ml vanilla essence
  • 1,2 litres milk
  • 75g salted butter, melted and cooled

For the White Chocolate Ganache:

  • 800g white chocolate
  • 400ml cream

To Decorate:

  • 200g mixed berries


To make the crepe batter, sift together the dry ingredients into a large mixing bowl. Beat the wet ingredients together until well combined.

Make a well in the centre of the dry ingredients, add about one third of the wet ingredients and beat well with an electric mixer until smooth. Gradually add the remaining wet ingredients and mix well. Alternatively process all ingredients in a blender until smooth. Refrigerate the batter for at least 1 hour.

Place a Le Creuset Toughened Non-Stick Crêpe Pan on medium to high heat. Grease very lightly with oil.

Take a ladleful of batter and pour into the pan, quickly tilting the pan until the batter evenly covers the whole base. Cook until the pancake is cooked through and lifts easily at the edges, about 1 minute. Flip over and cook the other side for about 30 seconds.

Repeat until all the batter has been used, lightly greasing the pan as necessary.  You should have about 30 crepes in the end. Place the crepes on a plate or baking tray with a piece of greaseproof or wax paper in-between each so that they don’t stick together. Allow to cool completely.

For the ganache, chop the white chocolate into small pieces and place in a heatproof bowl. Heat the cream until just starting to boil, then pour over the chocolate. Leave to stand for a minute, then stir until smooth. If the chocolate is not completely melted, microwave on low heat at 20 second intervals until you have a smooth ganache. Refrigerate for 2 hours – the ganache will thicken.

To assemble, place the first pancake on a Le Creuset Footed Cake Stand. Spread 2-3 tablespoons of ganache on top, then place the next pancake on top.

Continue layering the ganache and pancakes until all the pancakes have been used, finishing with a pancake on top.

Refrigerate for at least 1 hour. Just before serving, decorate with the fresh mixed berries.

Image and recipe courtesy of The Sweet Rebellion.