Mocha Chocolate Crepe Cake ☕🍫

Mocha Chocolate Crepe Cake ☕🍫

This Mocha Chocolate Crepe Cake is a stunning layered dessert with delicate chocolate crepes, a luscious mocha cream filling, and a silky chocolate ganache topping. Perfect for coffee and chocolate lovers!

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Ingredients

For the Chocolate Crepes:

• 1 ½ cups whole milk
• ½ cup brewed espresso (or strong coffee)
• 3 large eggs
• 2 tbsp unsalted butter, melted
• 1 cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 3 tbsp granulated sugar
• ¼ tsp salt
• 1 tsp vanilla extract

For the Mocha Cream Filling:

• 1 ½ cups heavy whipping cream
• ½ cup powdered sugar
• 2 tbsp cocoa powder
• 1 tbsp instant coffee granules (or espresso powder)
• 1 tsp vanilla extract

For the Chocolate Ganache:

• ½ cup heavy cream
• ¾ cup semisweet chocolate chips
• 1 tbsp unsalted butter

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Instructions

1️⃣ Make the Chocolate Crepes:

1. In a blender, combine milk, espresso, eggs, melted butter, flour, cocoa powder, sugar, salt, and vanilla. Blend until smooth.
2. Let the batter rest for 30 minutes in the refrigerator to allow the flour to hydrate.
3. Heat a nonstick skillet or crepe pan over medium heat. Lightly grease with butter.
4. Pour about ¼ cup of batter into the pan, swirling to create a thin layer.
5. Cook for 1-2 minutes, then flip and cook for another 30 seconds. Transfer to a plate and repeat until all batter is used.
6. Let crepes cool completely.

2️⃣ Prepare the Mocha Cream Filling:

1. In a mixing bowl, beat heavy cream, powdered sugar, cocoa powder, coffee granules, and vanilla extract until stiff peaks form.
2. Refrigerate until ready to assemble.

3️⃣ Assemble the Crepe Cake:

1. Place one crepe on a serving plate. Spread a thin layer of mocha cream over the crepe.
2. Repeat with the remaining crepes, stacking and spreading cream between each layer.
3. Refrigerate for 1 hour to set.

4️⃣ Make the Chocolate Ganache:

1. Heat heavy cream in a small saucepan or microwave until warm (not boiling).
2. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth, then mix in butter for a glossy finish.
3. Let the ganache cool slightly, then pour over the top of the crepe cake, letting it drip down the sides.

5️⃣ Chill, Slice & Enjoy!

• Refrigerate for at least 30 minutes before slicing for the best texture.
• Dust with cocoa powder or garnish with chocolate curls for extra elegance.

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Tips for a Perfect Crepe Cake:

✔ Let the crepe batter rest—this makes the crepes more tender.
✔ Keep the crepes thin so the cake layers don’t get too dense.
✔ Chill between steps to keep layers neat and stable.
✔ Use high-quality chocolate and coffee for a rich, deep flavor.

This Mocha Chocolate Crepe Cake is a showstopper that’s perfect for special occasions or anytime you need a luxurious coffee-chocolate fix! 🍫☕✨ Enjoy!