Crepe Cake with Espresso Chocolate Glaze
Elevate your dessert game with this stunning Crepe Cake with Espresso Chocolate Glaze—a showstopping masterpiece that combines delicate layers of tender crepes, airy espresso-infused whipped cream, and a luscious dark chocolate glaze. Perfect for special occasions or an indulgent treat, this crepe cake boasts a luxurious balance of textures and flavors, from the creamy filling to the rich coffee notes in the decadent glaze. While it requires a touch of patience to stack its many layers, the result is a striking, bakery-worthy dessert that’s surprisingly easy to make at home. Serve this crowd-pleaser chilled for a truly unforgettable experience.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 cups Milk
- 4 pieces Large eggs
- 3 tablespoons Unsalted butter (melted)
- 2 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- 2 cups Heavy cream (for filling)
- 3 tablespoons Powdered sugar (for filling)
- 1 teaspoon Espresso powder
- 6 ounces Dark chocolate (chopped, for glaze)
- 0.5 cup Heavy cream (for glaze)
Instructions
In a large mixing bowl, whisk together the flour, sugar, milk, eggs, melted butter, and vanilla extract until smooth. The batter should have a thin, pourable consistency. Let it rest for 30 minutes.
Heat a non-stick 8-inch skillet or crepe pan over medium heat. Lightly grease the pan with butter or cooking spray.
Pour about 1/4 cup of the batter into the pan, swirling it to spread the batter into a thin, even layer. Cook for about 1-2 minutes or until the edges lift slightly and the bottom is lightly golden.
Flip the crepe with a spatula and cook the other side for about 30 seconds. Transfer to a plate. Repeat with the remaining batter, making approximately 18-20 crepes. Allow all crepes to cool completely.
To make the filling, whip the heavy cream, powdered sugar, and 1/2 teaspoon of espresso powder until stiff peaks form. Set aside.
Lay 1 crepe on a serving plate. Spread a thin layer of whipped cream filling over the crepe. Top with another crepe and repeat the layers until all crepes are used, ending with a crepe on top.
To make the glaze, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and stir in the chopped dark chocolate and remaining espresso powder until smooth and glossy.
Let the glaze cool slightly, then pour it over the top of the crepe cake, allowing it to drip down the sides. Smooth with a spatula if desired.
Refrigerate the cake for at least 2 hours to set. Slice and serve chilled.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 90 mg | 4% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 22.0 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 150 mg | 12% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 300 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
