The most beautiful and show stopping dessert you can make! Nothing hard about this recipe. Just a little patience and time and you’ll be thrilled with the results. Better yet, your guests or family will devour it. Get creative with fillings and toppings as you desire.
22 Layer Chocolate, Berry and Mascarpone Crepe Cake
Servings: 8
Ingredients
Cake:
- 4 Tbsp unsalted butter melted
- 1/3 cup granulated sugar
- 4 eggs room temperature
- 2 1/2 cups whole or 2% milk
- 1 tsp almond extract can sub vanilla
- 2 cups flour gluten free, if desired
- 1/4 cup high quality cocoa powder
- 1/2 tsp kosher salt
Filling:
- 2 – 8 oz packages mascarpone cheese room temperature
- 1 1/2 cups powdered sugar
- 1/2 cup Nutella or chocolate hazelnut spread
- 2 cups heavy cream
- 1 tsp almond extract can sub vanilla
Topping:
- 2 cups fresh berries
- Fresh mint or basil
- Powdered sugar
Instructions
- In a medium bowl, whisk together butter and sugar until combined. Add eggs, one at a time and whisk together. Add milk and almond extract, whisking to combine. Add flour, cocoa powder and salt, whisking until no lumps remain. Set aside.
- Heat a medium sized nonstick skillet over medium low heat. Add 1 Tbsp unsalted butter. Allow time to melt. Add 2-3 Tbsp of batter to center of the pan. Remove pan from heat and quickly swirl batter to get an even, thin layer across the pan. Be careful not to go up the sides too much. Cook 1 minute or until starting to become slightly golden. Don’t overcook.
- Use a rubber spatula and gently loosen edges enough to flip. Cook 30-40 seconds on the other side. Again, looking for lightly golden brown and some small bubbles. (We joke that they look like a freshly made tortilla at this point).
- Transfer to parchment to cool. Repeat with remaining batter. You should be able to make 25 crepes. (We allow for a few imperfect ones to make our 22 layers).
- Allow layers to cool for 15 minutes.
- Using a stand or hand mixer fitted with whisk attachment, cream together mascarpone cheese and powdered sugar until smooth. Add chocolate hazelnut spread, almond extract and heavy cream. Mix together, starting out on low speed. Once combined, turn mixer speed to medium high.
- Allow to beat for 2-4 minutes or until thickened and slight peak form.
- Using a serving plate or pie stand, being to build your cake. Add a small dollop of icing to plate or stand to start before adding any crepes. Spread slightly smaller than crepe. This will help the first layer adhere and ensure the cake doesn’t slip when building the layers. Add first crepe. Top with thin layer of icing. Spread icing right up to edge, leaving about 1/8” space at edge. (An offset spatula works perfectly). You don’t want icing to go over edges of crepes as you want to see all of the layers. Repeat with all 22 layers (or however many you desire).
- Finish top layer with thicker layer of icing. Garnish with berries in design of your choice. We like to rim the edge in raspberries and then fill abundantly in between with berries.
- Garnish with fresh mint or basil and sprinkle of powdered sugar.
- Refrigerate at least one hour (and up to 5) before serving. Bring out of refrigerator 15-20 minutes before serving. Cut and enjoy beautiful layers and delicious cake.
Notes
Our favorite crepe pan on Amazon is inexpensive and makes this cake so much easier to make. Check out “Moss and Stone electric crepe pan.”
Reader Interactions