Blissfully Delicious: 14-Layer Milk Chocolate Crêpe Cake

Written by Chris -

I’ve been seeing crêpe cakes everywhere lately. And for good reason; they’re easy on the eyes and they taste heavenly! Crêpe cakes may look a little intimidating to make, but they’re actually very easy to put together. The crêpes themselves can even be made in advance and refrigerated for up to two days.

Each layer is separated by a milk chocolate mascarpone filling (our recently introduced Chocolate Flavor NESTLÉ COFFEE-MATE NATURAL BLISS All-Natural Low Fat Coffee Creamer is used in the filling). If you haven’t tasted the Natural Bliss line, do yourself a flavor and give it a try! I love, love, love creating dessert recipes using Bliss. It’s made with milk, a little sugar, cream, and natural flavors – that’s it!

I prefer to assemble the cake and serve the same day, but it can certainly be made a day in advance. Just be sure to cover it so the edges don’t get dried out.

Here’s my most recent creation with Bliss…

Milk Chocolate Crêpe Cake

Ingredients for 10 servings:

CRÊPES

• 6 large eggs
• 1 cup whole milk
• 1/2 cup Chocolate Flavor NESTLÉ COFFEE-MATE NATURAL BLISS All-Natural Low Fat Coffee Creamer
• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/8 teaspoon salt
• Butter

FILLING

• 1 package (8 ounces) mascarpone cheese
• 1 package (8 ounces) cream cheese, at room temperature
• 3/4 cup powdered sugar
• 1/2 cup Chocolate Flavor NESTLÉ COFFEE-MATE NATURAL BLISS All-Natural Low Fat Coffee Creamer
• 2 tablespoons NESTLÉ TOLL HOUSE Baking Cocoa
• Fresh raspberries or other berries plus fresh mint for garnish
• Powdered sugar

Directions:

FOR CRÊPES:

PLACE eggs, milk, Natural Bliss, flour, powdered sugar and salt in blender; cover. Blend until well combined.

HEAT 9-inch nonstick skillet over medium heat; lightly coat with butter. Pour 1/4 cup batter into the center of the skillet and swirl until the batter covers the bottom in a thin layer. Cook for 30 to 45 seconds or until underside is golden and top is just set. Loosen edge of crêpe with a heatproof rubber spatula, then flip crêpe over with your fingertips and cook for an additional 15 seconds. Transfer to a plate. Repeat procedure with remaining crêpe batter. You should have about 14 crêpes total. Set aside to cool completely.

FOR FILLING:

COMBINE mascarpone cheese (if you don’t have mascarpone, double the cream cheese), cream cheese (1/3 less fat cream cheese works great, too!), 3/4 cup powdered sugar, Natural Bliss and cocoa in large mixer bowl; beat until smooth and creamy.

CENTER a crêpe on a serving plate.  Using an offset spatula, spread a layer of filling (about 3 heaping tablespoons) over the crêpe. Continue stacking crêpes and spreading with filling, ending with a crêpe on top.  Cover; refrigerate for at least 4 hours and up to 24. Top with fresh berries and sprig of mint; dust with powdered sugar. Slice and serve.

For Valentine’s Day, here’s an idea… Make the recipe as is, but cut the cooled crêpes with a large heart-shaped cookie cutter. A friend of mine just shared this great idea with me (thank you Bridgett!).

Not all of the filling is needed (I’d just reduce it by half) and you will have a few crêpe scraps, but look how cute the heart crêpe cake is!

Hope you enjoy this recipe! And if you have a crêpe cake recipe you love, please share the link in our comments section!

Thanks!

Chris

Related recipes:

Love Struck Chocolate Bundt Cake	Bliss Hot Cocoa