Sweet Chocolate Wedges Crepes Cake
Indulge in the luxurious layers of the Sweet Chocolate Wedges Crepes Cake, a show-stopping dessert that combines the elegance of delicate crepes with the decadent richness of silky chocolate ganache. Each crepe is crafted to golden perfection and stacked with smooth layers of ganache, creating a stunning cake that's as impressive as it is irresistible. Finished with a light dusting of powdered sugar and adorned with chocolate wedges or shards, this no-bake masterpiece is perfect for special occasions or as a sophisticated treat. With just a few simple ingredients, including semi-sweet chocolate chips, heavy cream, and pantry staples, this cake effortlessly blends airy texture with bold chocolate flavor. Serve chilled and sliced into neat wedges for a delightfully rich dessert that melts in your mouth. Perfect for chocoholics and ideal for keywords like "crepe cake recipe," "chocolate ganache dessert," and "layered crepe cake ideas."
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 0.25 teaspoon Salt
- 1.5 cups Milk
- 2 Large eggs
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream
- 1 cup Semi-sweet chocolate chips
- 2 tablespoons Powdered sugar (for garnish)
- 8 Chocolate wedges or shards (optional)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until combined.
Gradually add the milk to the dry ingredients, whisking constantly to prevent lumps.
Add the eggs, melted butter, and vanilla extract to the batter, whisking until smooth and slightly runny. Let the batter rest for 15 minutes.
Lightly grease a non-stick skillet or crepe pan with butter and set it over medium heat.
Pour 1/4 cup of the crepe batter into the skillet, tilting the pan to spread the batter evenly into a thin layer.
Cook the crepe for 1-2 minutes until the edges begin to lift and the bottom is lightly golden, then flip and cook the other side for 30 seconds. Repeat until all the batter is used, stacking the crepes on a plate to cool.
In a small saucepan, heat the heavy cream over medium heat until steaming but not boiling.
Remove the pan from heat, add the semi-sweet chocolate chips, and let sit for 2 minutes. Stir until smooth and glossy to create the chocolate ganache.
Allow the chocolate ganache to cool slightly until it thickens to a spreadable consistency.
Lay the first crepe on a serving plate. Spread a thin layer of the chocolate ganache on top, leaving a small border around the edges.
Repeat layering crepes with ganache until all the crepes are stacked. The top layer should be a plain crepe with no ganache.
Refrigerate the crepe cake for 1 hour to allow it to set before slicing.
Dust the top of the crepe cake with powdered sugar and garnish with chocolate wedges or shards, if desired.
Slice the cake into wedges and serve. Enjoy!
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 111 mg | 5% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 23.9 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 69 mg | 5% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 162 mg | 3% | |
*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.
