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Chocolate Blackberry Mille Crêpe Cake

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  • Author: Emma Delaney
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 cake (8–10 servings) 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: French
  • Diet: Vegetarian

Description

A stunning stack of delicate crêpes layered with silky chocolate ganache and whipped cream, crowned with fresh blackberries and a drizzle of dark chocolate—this no-bake cake is a showstopper for any celebration.

Ingredients

Units Scale
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 4 large eggs
  • 2 cups milk
  • 1/2 cup water
  • 4 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup dark chocolate ganache (plus extra for drizzling)
  • 1 cup fresh blackberries
  • Chocolate shavings or extra ganache (for garnish)

Instructions

  1. In a large bowl, whisk together flour, cocoa powder, sugar, and salt.
  2. In another bowl, beat the eggs, milk, water, melted butter, and vanilla extract.
  3. Gradually add the wet ingredients to the dry, whisking until smooth. Let the batter rest for 30 minutes.
  4. Heat a nonstick skillet over medium heat. Pour 1/4 cup of batter into the pan, swirling to coat the bottom evenly.
  5. Cook for 1 minute, flip, and cook for another 30 seconds. Remove and repeat with remaining batter. Let crêpes cool.
  6. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
  7. To assemble: Place one crêpe on a serving plate. Spread a thin layer of whipped cream and a small amount of ganache.
  8. Repeat the layering process until all crêpes are used.
  9. Top the cake with a thick layer of whipped cream, pile on the fresh blackberries, and drizzle with chocolate ganache.
  10. Chill at least 1 hour before slicing to set layers. Serve chilled.

Notes

  • Let the batter rest to ensure tender crêpes with minimal bubbles.
  • Use a small offset spatula for even spreading of cream and ganache layers.
  • The cake can be made a day in advance and stored in the refrigerator.
  • Blackberries can be substituted with raspberries or strawberries if desired.

Nutrition

  • Serving Size: 1 slice
  • Calories: 340
  • Sugar: 18g
  • Sodium: 120mg
  • Fat: 21g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 95mg

Find it online: https://yumrecipesfood.com/chocolate-blackberry-mille-crepe-cake/