“CHOCOLATE CREPE CAKE WITH LEMON VANILLA CREAM Recipe”
An elegant and creamy chocolate crepe cake filled with a refreshing lemon vanilla cream, perfect for any special occasion.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 50 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: No Bake
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 3 large eggs
- 2 cups milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1/2 cup powdered sugar
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 250g mascarpone cheese (or cream cheese for substitute)
- Cocoa powder, for dusting
Instructions
- In a large bowl, whisk flour, cocoa, sugar, and salt. In another bowl, mix eggs, milk, oil, and vanilla. Gradually combine wet into dry ingredients until smooth. Let batter rest 30 minutes.
- Heat a non-stick pan over medium heat. Pour in a small amount of batter and swirl to coat. Cook 1–2 minutes per side. Repeat until all crepes are done. Cool completely.
- For cream, whip heavy cream, sugar, lemon zest, lemon juice, and vanilla until soft peaks form. Add mascarpone and beat until thick and smooth.
- Layer a crepe, spread a thin layer of lemon vanilla cream, repeat until all crepes are used. Chill at least 2 hours.
- Before serving, dust with cocoa powder and slice carefully.
Notes
- Chill cake well before slicing for clean layers.
- Use thin layers of cream for better structure.
- Can be made a day ahead and kept refrigerated.
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 14g
- Sodium: 95mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g