Description
This chocolate crepe roll cake is a decadent layered dessert featuring thin cocoa-infused crepes stacked with a light and fluffy cream cheese and whipped cream filling. Rolled tightly and covered in a smooth chocolate ganache studded with toasted walnuts, this cake offers a truly elegant and rich treat perfect for special occasions or indulgent gatherings.
Ingredients
Scale
For the crêpes:
- 375 g all-purpose flour
- 6 tbsp unsweetened cocoa powder
- 3 eggs
- 8 tbsp granulated sugar
- 1½ tsp salt
- 900 ml milk
- 60 g unsalted butter, melted and cooled plus more for cooking
For the filling:
- 300 g cream cheese
- 300 g whipping cream, cold
- 100 g icing sugar (powdered sugar)
- Seeds from one vanilla pod or 1 tbsp vanilla paste or 1 tsp vanilla extract
For the chocolate ganache:
- 80 g dark chocolate (60-70% cacao)
- 80 g whipping cream
- 40 g granulated sugar
- 20 g cold unsalted butter, cut into cubes
- 60 g toasted walnuts, chopped
Instructions
- Prepare the dry and wet ingredients: Mix all dry ingredients for the crepes in a bowl and create a well in the center. Add the wet ingredients into the well and whisk from the center gradually incorporating the dry ingredients to prevent lumps. Alternatively, use a blender for smoother batter.
- Strain and rest the batter: Pass the batter through a sieve to remove any lumps. Refrigerate it for 30 minutes to rest, which helps to improve texture and prevent sticking when cooking.
- Cook the crepes: Heat a non-stick 25cm (10-inch) pan over medium heat and melt a small amount of butter. Pour about two-thirds of a ladle of batter into the pan, tilting and spinning to coat the bottom evenly including the sides. Cook until edges turn crispy, then carefully flip the crepe with your hands. Repeat until all batter is used.
- Cool and trim the crepes: Allow crepes to cool completely. Stack them and use a ruler and knife to trim slightly into squares for easier assembly, ensuring neat edges without needing perfect precision.
- Make the filling: Beat cream cheese with vanilla and icing sugar using an electric mixer until very creamy, scraping bowl sides occasionally. Gradually add cold whipping cream a little at a time, beating until fully incorporated and fluffy. Reserve the filling.
- Assemble initial crepe layers: Lay one crepe, then slightly overlap another crepe next to it. Spread a thin layer of filling evenly using an offset spatula. Roll tightly to form a small roll.
- Add more layers for structural integrity: Place two crepes side by side without overlap, spread filling, and position the previous roll at the edge. Roll these together. For the next layer, cut one crepe in half and place half on each side of a full crepe so seams are off-center, spread filling, and roll in the previous roll. Alternate seam placement in subsequent layers to prevent the roll from splitting.
- Continue layering and rolling: Alternate seam placement, spreading filling and rolling until all crepes are used. Align edges carefully to avoid bumps and maintain a smooth final shape.
- Freeze the roll: Place the assembled roll on a parchment-lined tray fitting your freezer and freeze for 1 to 2 hours. This firms up the cake making it easier to handle when applying ganache.
- Prepare ganache base: In a small pot, heat whipping cream and granulated sugar over medium heat until steaming, stirring constantly to dissolve sugar. Remove from heat if it breaks.
- Melt chocolate: Melt dark chocolate using a microwave in 30-second intervals, stirring between, or using a bain-marie ensuring the bowl bottom does not touch the water.
- Combine cream and chocolate: Pour warm cream mixture over melted chocolate, stirring gently in small circles from the center outward until ganache is smooth, glossy, and evenly combined. Scrape bowl sides as needed.
- Add butter and walnuts: Stir in cold butter cubes until fully melted and incorporated. Fold in toasted chopped walnuts evenly into the ganache.
- Glaze the roll: Remove crepe roll from freezer and place it on a cooling rack set over a tray lined with parchment paper to catch drips. Pour the ganache evenly over the roll to cover it completely.
- Chill and serve: Refrigerate the glazed cake overnight to allow flavors to meld and ganache to set. Before serving, trim the edges neatly (eat the trimmed edges!) to present a clean, professional-looking cake.
Notes
- Resting the crepe batter in the fridge improves texture and reduces tearing during cooking.
- Alternate seam placement when layering crepes prevents the roll from splitting in the center.
- Freezing the assembled roll before glazing helps keep the filling firm and prevents melting when pouring ganache.
- Use an offset spatula for smooth and even filling application between layers.
- Ensure the ganache is warm but not hot when pouring to avoid melting the chilled filling.
- Leftover trimmed edges make a delicious snack!
- Use high-quality dark chocolate (60-70% cacao) for best flavor in ganache.
Keywords: chocolate crepe cake, crepe roll cake, layered dessert, chocolate ganache cake, cream cheese filling, French dessert