13/03/2026
🍰 Double Chocolate Crepe Cake Recipe
Ingredients
For the Cream:
800 ml Milk (approx. 4 cups)
100 g Cornstarch (1 cup)
20 g Flour (1 heaping tbsp)
180 g Sugar (1 cup)
20 g Butter (1 tbsp)
5 g Vanilla powder (1 packet)
50 g Dark chocolate
50 g White chocolate
100 ml Heavy cream (divided into two 50ml portions for later)
For the Crepes:
400 ml Milk (2 cups)
25 g Cocoa powder (1 heaping tbsp)
200 g Flour (1 cup + 4 heaping tbsp)
3 Eggs
50 g Sugar (2.5 tbsp)
25 ml Vegetable oil (2.5 tbsp)
A pinch of salt
5 g Vanilla powder (1 packet)
👩🍳 Instructions
1. Prepare the Cream (Best made the night before):
Mix milk, starch, flour, and sugar in a pot. Cook over medium heat until thickened—don’t panic, it’s supposed to be thick! Once cooked, stir in the butter and vanilla. Divide the hot cream into two separate bowls. Add dark chocolate to one and white chocolate to the other. Stir until melted. Cover with plastic wrap (touching the surface of the cream to prevent a skin forming) and refrigerate overnight once cooled.
The next day, add 50ml of liquid heavy cream to each bowl and whip with a mixer until silky smooth. (It might look too solid at first, but keep going, the texture will be perfect!). Transfer each cream to a piping bag.
2. Make the Crepes:
Blend all crepe ingredients until perfectly smooth. Cook one ladle of batter at a time in a pan—but only cook one side! Once the top is no longer sticky to the touch, it’s done. Keep the heat moderate. Let them cool completely before assembling. Trim the edges every 5 layers to keep it neat!
3. The Final Touch:
Once assembled, let the cake rest in the fridge for at least 1 night. Patience is key for that perfect slice!
Enjoy, my talented chef! Bon appétit! 🙋♀️🏾🧡
