Chocolate Crepe Pouch Cake

You're probably used to spreading some jam or Nutella over your crepes and then folding them into quarters or rolling them up into tasty tubes before chowing down. But what if we told you can turn chocolate crepes into delicious pouches filled with fresh fruit and a silky sweet cream, which you can then use to build a beautiful cake? Holy crepe, it's a dream come true!

Yield: 1
Prep Time: 20 minutes
Cooking Time: 15 minutes
Difficulty Level: Easy

You'll Need:

For the chocolate crepes:

  • 1⅓ cups flour
  • 1¼ cups milk
  • ¾ cup water
  • 2 eggs
  • 3 tbsp sugar
  • 1 pinch of salt
  • ½ cup cocoa powder

For the cream filling:

  • 24 oz cream cheese
  • ¼ cup powdered sugar
  • 2 tbsp unflavored gelatin powder + ⅓ cup water

For the fruit filling:

  • 2 mangoes, diced
  • 8 oz strawberries, quartered

For the chocolate ganache:

  • 1½ cups semi-sweet chocolate chips
  • ⅔ cup heavy cream
  • ¼ cup sifted cocoa powder

For the cake decoration:

  • white chocolate shavings
  • 10 strawberries, halved

Here's How:

1. For the chocolate crepe batter, combine the flour, milk, and water in a bowl. Add the eggs, sugar, salt, and cocoa powder and mix with a whisk until a smooth batter forms. Cover the bowl and let the batter chill in the fridge for 30 minutes. After 30 minutes, give the chocolate crepe batter a good stir and heat an 8-inch non-stick skillet over medium heat. Coat the hot skillet with some cooking spray, pour a ladleful of chocolate crepe batter into the pan and swirl it around until the bottom is coated, and cook the crepe all the way through. Repeat 10 more times for a total of 11 chocolate crepes. Stack the chocolate crepes on a plate, keep them covered, and let them cool down for about 45 minutes.

2. Line the bottom and sides of a large 8-inch glass bowl with 4 chocolate crepes so that they overlap and the edges hang over the sides of the bowl. For the cream filling, combine the unflavored gelatin powder and water and let sit for about 10 minutes. Combine the cream cheese and powdered sugar and mix until smooth. Heat the gelatin mixture and stir in 2 tablespoons of the cream cheese mixture. Gradually fold in the rest of the cream cheese mixture. Spoon 2 ladlefuls of the cream filling over the chocolate crepes in the large glass bowl.

3. Place 1 chocolate crepe in a small 4-inch glass bowl and fill it with 2-3 tablespoons of the cream filling, as well as diced mango and quartered strawberries. Fold the edges of the crepe together to form a pouch and place the chocolate crepe pouch in the cream in the large glass bowl. Repeat with the remaining ingredients until there are 7 chocolate crepe pouches in the large bowl.

4. Top the chocolate crepe pouches with the remaining diced mango and quartered strawberries and pour the rest of the cream filling on top. Fold the hanging edges of the chocolate crepes in towards the center to cover the filling, transfer the glass large bowl to the fridge, and let chill for 4 hours.

5. For the chocolate ganache, heat the heavy cream to 150°F and pour it over the semi-sweet chocolate chips. Sift the cocoa powder over the mixture and combine until a smooth ganache forms. Remove the chilled crepe pouch cake from the large glass bowl. Place the large bowl upside-down in the center of a baking tray and place the crepe pouch cake on top of the large bowl. Pour the chocolate ganache over the crepe pouch cake until it is completely coated.

6. Once the chocolate ganache has completely set, line the bottom of the chocolate crepe pouch cake with halved strawberries and sprinkle white chocolate shavings on top of the cake.

Cream filling with fresh fruit is always a winning combination and this chocolate crepe pouch cake is truly incredible!

Get the recipe for the Chocolate Crepe Loaf Cake featured in the bonus video.


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