Chelsea’s Delicious 28th Birthday Chocolate Crepe Cake Recipe

For several years now I have been dreaming about trying crepe cake, and what better time to attempt a new recipe than my 28th Birthday? Please enjoy this extra special birthday surprise. It’s most definitely worth the calories! Now without further adieu, Chelsea’s Delicious 28th Birthday Chocolate Crepe Cake Recipe.

Full disclosure: I was so focused during the process I forgot to get pictures of the process, so all I have is after photos, ha! Oh, and don’t forget to download recipe cards for your cookbook on Etsy @hyggefamilyprints – link below.

Crepe & Topping Ingredients:

• 1 1/2 cup milk
• 1/2 cup water
• 4 eggs
• 2 cup all purpose flour
• 4 tablespoons cocoa powder
• 1/2 cup cane sugar
• berries for decoration
• 1-2 container(s) Whipped Topping

Crepe Preparation:

1. Whisk milk, water, eggs, flour, cocoa powder, and sugar until completely smooth. (Pro Tip: Sift flour and cocoa powder into mix to avoid lumps)
2. Heat a crepe maker/griddle or large round pan over medium high heat. (Pro Tip: If using the Nutrichef crepe maker or something similar, set temperature halfway between clear and dark on the dial.)
3. Spray the pan with non stick spray or a bit of butter, and add just less than 1/2 cup of batter. Tilt it quickly but carefully, evenly distributing the batter over the pan. Then spread or swirl pan to even out the crepe. (Pro tip: Try to get about the same sized crepe each time, as this will save you time later.)
4. Cook until the bottom is dry and cooked, then flip and cook another 30-60 seconds until the second side is cooked. Cook time may vary based on the temperature of your pan.
5. Repeat until all batter has been used.
6. Cool all crepes completely before cake assembly.

Cake Assembly:

1. All crepes should be completely cool and Whipped Topping thawed. If crepes are hot or topping too warm, the cake will slide apart.
2. Lay one crepe on the plate or serving tray as the base.
3. Taking approximately a spoonful of whipped topping, coat the top of the crepe, then layer another on the top. Don’t be afraid to be generous with your topping!
4. Continue this process until all crepes are used and you have a decent cake-sized stack.
5. Pro Tip: Remember, if the topping or crepes are too warm, the stack will begin to slide. If you see this happening, fridge or freeze your cake for a little while to firm the topping layers.
6. Fridge Cake at least an hour.

Glaze & Decoration

You can find an excellent mirror glaze recipe HERE. Here are a few of my tips when attempting a mirror glaze:

1. Trim the edges of your cake to make even. You could place a small plate on top to give you a guide for the knife or wing it. Whatever floats your boat!
2. Allow the sugar to dissolve completely before adding gelatin to your glaze mixture. You don’t want that grainy texture.
3. Be sure to strain the mixture before you pour it onto the cake. Again, grainy-ness not good.
4. Don’t be afraid of getting a little messy with this part! Sure, there might be glaze going everywhere. That’s perfectly okay.
5. Do not glaze a warm cake. Fridge the cake well, then glaze once its firm.

Last but not least, add your favorite fruits as decoration and garnish. I even sprinkled a bit of powdered sugar on top. Keep the cake refrigerated until serving time.

I hope you enjoyed this delicious chocolate crepe cake recipe as much as my family and I did. And, hey, don’t be afraid to make it your own. Add chocolate chips or garnish, a white chocolate glaze or coconut flakes to make it your own perfect crepe cake. For more delicious desserts, check out other recipes such as:

Anderson Family White Chocolate Raspberry Cookie Recipe
My Favorite Thanksgiving Pumpkin Pie Recipe
Valentine’s Day Raspberry Jam Almond Sandwich Cookies
Dark Chocolate Toffee Butter Cookies

As always, if you have any questions feel free to send me an email or message me on Instagram. Follow @bestillandhygge on Pinterest for more travel tips and tricks and subscribe below for new content every week.

Love Always,