Chocolate Raspberry Crepe Cake

Anne Marie Nuter


  • 12 large eggs
  • 4 cups (946 ml) milk
  • 1 cup (236ml) water
  • 2/3 cup (151g) butter, melted
  • 2 1/2 (312g) cups all-purpose flour
  • 2/3 cup (78g) dark chocolate cocoa powder
  • 1/4 cup plus 2 tablespoons (75g) sugar
  • 1 teaspoon (5ml) vanilla
  • For Filling:
  • 2 cups fresh or frozen (thawed) raspberries
  • 1/2 cup (100g) white granulated sugar
  • 2 cups (473 ml) whipping cream
  • 1 cup (125g) powdered sugar, sifted
  • 8 ounces (226g) mascarpone or cream cheese
  • 1 teaspoon (5ml) vanilla extract
  • For Topping:
  • 2 cups fresh raspberries
  • 1/2 cup (100g) granulated sugar


  1. Hand whisk together eggs, milk and water. Add butter, vanilla and sugar. Sift in flour and cocoa powder in small batches. Whisk until no clumps remain. Let batter stand for about 10 minutes to allow bubbles to dissipate.
  2. Preheat an 8 or 9-inch non-stick crepe pan or frying pan over medium heat. Add 1/4 cup of batter at a time to the pan, tilting the batter around the pan to form the crepe. Crepes are ready to be flipped once the top loses its gloss. Stack crepes and set aside to cool completely.
  3. For raspberry filling: crush the 2 cups raspberries with ½ cup sugar until no whole berries remain.
  4. For the cream: whisk together in mixer bowl the whipping cream, vanilla and powdered sugar until peaks form. Add softened mascarpone and whisk until no clumps remain. Fold in raspberry sauce by hand with spatula just until combined.
  5. Spread a thin layer of filling between each crepe. Let cake stand in refrigerator overnight until set. Garnish top with fresh raspberries and powdered sugar.
  • Servings :12
  • Course : Dessert
  • Prep time: 60 minutes