Name: Chocolate Mocha Crepe Cake
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Ingredients: 4 eggs; 1/2 cup (100g) sugar; 1/2 tsp (3g) salt; 1 tsp (5g) vanilla extract; 2 cups (480ml) milk; 3/4 cup (90g) cocoa powder; 2 tsp (2g) instant coffee powder; 2 ¾ cups (350g) all-purpose flour; 6 tbsp (80g) vegetable oil; 2 cups (480ml) sparkling mineral water; 2 pounds (1kg) Mascarpone cheese (, room temperature); 2 ⅔ cups (640g) whipping cream (, chilled); 1 ⅓ cups (160g) powdered sugar; 1 ½ tsp (7g) vanilla extract; 3 ½ tsp (7g) instant coffee powder; 4 oz (120g) semisweet chocolate; 5 oz (140g) whipping cream; 3/4 cup (180g) whipping cream; instant coffee powder for dusting; crushed coffee beans; chocolate swirls

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If you haven’t tried a Crepe Cake by now you should definitely consider it. It is amazing how some basic, common crepes can turn into such an amazing and delightful dessert. I have shared with you an amazing W hite Chocolate Raspberry Crepe Cake made with classic vanilla crepes but now I wanted to share with you a chocolate version of the cake. So, here is the recipe for this Chocolate Mocha Crepe Cake, a cake with layers of chocolate crepes filled with an amazing mocha and mascarpone frosting.

How to make Chocolate Mocha Crepe Cake

The recipe is very easy to prepare and requires no baking, which makes it perfect for summer days. First, prepare the chocolate crepes.

Prepare the chocolate crepes.

In a medium bowl mix whisk together the dry ingredients, flour, cocoa powder, instant coffee, and salt. In a large bowl, mix together the eggs with sugar and vanilla extract. Stir in milk, add flour mixture and mix well. Add the oil and sparkling mineral water and whisk until smooth.

Cook crepes in a 9-inch (23cm) non-stick pan over medium heat. Grease the pan slightly if necessary. Transfer each crepe to a wire rack to cool. I’ve got about 21 crepes.

Prepare the mascarpone mocha frosting

Now you can prepare the mascarpone mocha frosting, which is easy and quick and takes only a few minutes.

For this, mix mascarpone cheese until smooth. Add powdered sugar, vanilla extract, and instant coffee powder and mix to combine. In another bowl whip cream until stiff peaks form. Gently fold the cream into the mascarpone mixture and now the frosting is done and everything is ready for assembling.

Assemble the chocolate mocha crepe cake.

To assemble the cake place a bit of frosting on a serving platter and place the first crepe. Spread about ¼ cup of Mascarpone frosting. Top with another crepe and spread another ¼ cup frosting. Repeat the process until all crepes are used. Spread the remaining frosting on top and sides of the cake, and smooth the top and sides. Refrigerate the crepe cake for at least 1 hour to set.

Make the chocolate ganache by melting chocolate with cream in a heatproof bowl over a pan with simmering water.

Use a spoon and start making drips around the edges. If the ganache hardens too much, heat it a bit over a bain-marie to get to a pouring consistency.

When you finish all the drips on the edges, fill the top with ganache and spread it evenly using the offset spatula. Refrigerate for at least 30 minutes before decorating. Decorate as desired and serve.

This elegant dessert is perfect for special occasions or as a treat for chocolate and coffee lovers. Hope you will try this Chocolate Mocha Crepe Cake. If you do, don’t forget to tag me on Instagram as I would love to see how it turned out for you. Enjoy!