Monday, May 7, 2012

Chocolate Raspberry Crepe Cake, a mini milestone

May 1 – it’s official – I’ve been at this “blogging thing” for 6 months.  I remember back in my “younger years” when you hit that 6 month mark it was like a mini-anniversary. A major milestone as far as young relationships go.  I'm amazed when I look at the stats, at just how many people are following, how many "hits" I'm getting per month on something that I’m really just enjoying and doing for the love of it.  For those that have followed me, and full on supported me in this new venture– from the bottom of my heartTHANK YOU.  For those just stopping on by…Hello!!  Haha!  But seriously, thank you thank you thank you. Hopefully I’ll continue to bring “stuff” that catches your eye, motivates, or at the very least provides some easy to read and entertaining posts!

NO, it’s not my Birthday…but cake is for almost any occasion right?!  AAAANNNND, being as though this lil’ blog of mine is celebrating that special first milestone … I thought I'd celebrate and make my own darn cake…  of course… It HAD to be fun. It had to be Different.  It had to be YUM YUM.  I've seen tons of different versions of Crepe cakes, and taking a little of this, and a little of that… I came up with my own version:  Chocolate Raspberry Crepe Cake.

Chocolate Raspberry Crepe Cake

This crepe cake does take some time to make, some parts need to be prepared and chilled, BUT it’s worth it, and really not all that difficult.  Oh, and *technically* this is a no-bake cake.  NOPE, just a stove top is required, and a medium sized frying pan. I think the WOW factor is there… and the taste - nothing short of divine.   Layers of light delicate crepes are smothered in whipping cream and sweet pastry cream... literally melting in your mouth.  The dark chocolate drizzle and sweet fresh raspberries finish off the perfect bite.  ...Rumour has it.. left overs (if any) are awesome for breakfast...just sayin'.  :)
Chocolate Raspberry Crepe Cake
For the crepe batter:
  • 6 tablespoon unsalted butter
  • 3 cups whole milk
  • 6 eggs
  • 1 1/2 cups all-purpose flour
  • 7 tablespoon sugar
  • pinch salt
For the pastry cream:
  • 2 cups whole milk
  • 1 tablespoon vanilla extract
  • 6 egg yolks
  • 1/2 cup sugar
  • 1/3 cup cornstarch, sifted
  • 3 1/2 tablespoon butter
Sweetened whipped cream:
  • 2 cups heavy whipping cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract

For the topping:
  • Fresh Raspberries
  • Melted Dark Belgium Chocolate (for drizzle)
Making the Crepe Batter:
- Cook the butter in a saucepan over medium heat until it turns a light brown color. Set aside.
- In another pan heat the milk over medium high heat until steaming (do not bring to a boil). Set aside and let cool for 10 minutes.
- Meanwhile, in a stand mixer mix together the flour, sugar, eggs, and salt until combined well.
- Slowly add the hot milk and the brown butter while mixing. Pour into a bowl, cover, and refrigerate for at least 2 hours (overnight is ok)
To make the crepes, bring the batter to room temperature.
- Place a non-stick medium sized frying pan over medium heat.
- Spray with cooking spray
- Add 1/4 cup of batter and swirl it around until it completely covers the bottom of the pan. Cook until the edges turn light brown, loosen with a spatula and flip over.
- Cook the other side for only 10 seconds. Flip out onto a plate lightly sprayed with cooking spray (PAM)
- Repeat until you have 20 crepes, or run out of batter

Making the Pastry Cream:
- Bring the milk just to a boil. Remove from heat and stir in vanilla. (stirring frequently) Let stand for 10 minutes.
- In a medium saucepan combine the egg yolks, sugar, and corn starch. whisk well to avoid clumping
- Slowly add all of the hot milk, whisking continuously.
Place the pan over high heat and bring the mixture to a boil, still continuing to whisk.
- Pour into a shallow dish, cover and press plastic wrap on top of cream to avoid it getting a skin on it, and refrigerate until chilled (can be chilled overnight along with the batter)

Making the Sweetened whipped cream:
- When ready to assemble the cake, make sweetened whipped cream. Beat the heavy whipping cream at high speed for several minutes until stiff.
- Add the sugar and vanilla. 
- Fold the whipped cream into the pastry cream and mix until smooth and incorporated.

Putting em’ all together:
- To assemble the cake, begin by placing a crepe down on your display plate or cake stand. 
- Spread a thin layer of the pastry cream onto the crepe.
 - Cover with a crepe and repeat with all twenty crepes, ending with the "best" looking crepe on top.
- Spread a thin layer of cream on top, and place fresh raspberries in middle of cake, layering as you wish
- Drizzle the dark chocolate in a random pattern as desired
- Chill for at least 2 hours. Bring the cake back up to room temperature slightly before slicing
The best part…the variations are endless!  Fillings and toppings can all be mixed up and changed. Instead of the Dark Belgium Chocolate used in this cake how about a caramel drizzle? Whipped cream and a lemon curd filling would work…. Oooo how about a chocolate hazelnut mousse…. Uh-oh – looks like I need to make another!


  1. Looks so very tasty...can't wait to try this...

  2. looks amazing! I must try this