Easy Crepe Cake with Chocolate Whipped Cream Filling (Gluten Free Option)
This crepe cake with chocolate whipped cream is a STUNNING dessert that looks seriously impressive but is way easier to make than you might think! With layers of tender crepes, a chocolate whipped cream filling, and a topping of whipped cream, berries and melted chocolate, it’s a show-stopping dessert for any occasion. You’ll need to make a batch of these blender crepes before beginning the cake. The crepes can be made days or even months ahead, making easy work of assembling the cake. Take note that you’ll need 2 ½ cups total of heavy cream (2 cups for the chocolate whipped cream and ½ cup for the whipped cream topping). Also, the cake needs to be refrigerated for at least 2 hours (or frozen for 30 minutes) before you add the toppings.
Servings: 8 -10 people
Ingredients
Chocolate whipped cream
- 2 cups cold heavy cream
- ⅓ cup powdered sugar
- ⅓ cup unsweetened cocoa powder
- 1 tablespoon coffee liqueur (optional)
- 1 ½ teaspoons vanilla extract
- Pinch fine grain sea salt
Crepes
- 8 crepes (from 1 batch, see the recipe link in the header above!)
Toppings
- ½ cup heavy cream
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
- 6 ounces ½ pint raspberries
- 3 ounces bittersweet chocolate, finely chopped
Instructions
Make the chocolate whipped cream
- In a large bowl (or in a bowl of a stand mixer), combine the heavy cream, powdered sugar, cocoa powder, coffee liqueur (if using), vanilla, and a pinch of salt. Using hand beaters (or the whisk attachement on a stand mixer) beat on medium-high speed, stopping and scraping down the sides occasionally, until stiff peaks form.
Assemble the crepe cake
- Place a crêpe in the center of a serving platter or plate, and spread it evenly with ½ cup of the chocolate whipped cream. Continue stacking the crêpes and spreading them with the whipped cream, ending with a crêpe. Cover the cake with plastic wrap and refrigerate it for at least 2 hours (or up to 1 day), or freeze it for 30 minutes. Make ahead: The cake can be refrigerated for up to 1 day.
Add the toppings and serve
- Before you’re ready to serve, add the toppings. Beat ½ cup of heavy cream with 1 tablespoon of powdered sugar and ½ teaspoon of vanilla extract until medium peaks form (it should look billowy). Scrape the whipped cream onto the cake and spread it gently over the top. Pile the raspberries in the center.
- Put the chocolate in a microwave-safe bowl, and microwave it in 30-second intervals, stirring between each, until melted and glossy (alternatively, melt it in a double boiler on the stovetop). Let cool slightly. Drizzle the melted chocolate over the cake. You can serve the cake right away or refrigerate it for up to 2 hours before serving.
Notes
Do Ahead: The cake without the toppings can be made up to 1 day in advance (refrigerate). The cake with the toppings can be refrigerated for up to 2 hours before serving. Leftover cake will last for 1-2 days in the fridge.
Tips:
- You’ll need to make a batch of these easy blender crepes before beginning the cake.
- To make a gluten free crepe cake, use Bob's Red Mill Gluten Free 1-to-1 Baking Flour in the crepes.
- You can use hand beaters or a stand mixer to make the chocolate whipped cream. It’s important to use cold heavy cream, which will whip faster into stable, stiff peaks.
- The chocolate whipped cream is also delicious as a frosting on this chocolate quinoa cake, or over hot chocolate or ice cream!
- An off-set spatula makes it easy to spread the whipped cream over the crepes. To get an even layer, turn the cake plate as you go.
- Refrigerating the cake before serving allows the whipped cream to set, making it easier to slice the cake. If you’re short on time you can freeze the cake for 30 minutes instead (before adding the topping).