Chocolate crepe cake with salted caramel is simple to make and absolutely stunning! Crepe cakes are an impressive way to conjure up a spectacular dessert without turning on the oven. When my old oven finally bit the bullet recently, I thought it was a sign from the baking gods to share my recipe for this decadent and delicious crepe cake!
Components of this chocolate crepe cake
This chocolate crepe cake has several components (but overall, the recipe is easy),
Making the chocolate crepes
I made this salted caramel chocolate crepe cake with 16 layers of crepes. The crepes were made in a 10 inch pan. The chocolate crepes were made using my chocolate crepe recipe. I made a double batch because I wasn’t sure how many crepes I would end up using for the final cake, but 1 ½ batches is more than enough for this cake. One and a half batches of that linked recipe will make about 18 – 20 crepes. Since I was making a large amount of crepe batter, I made it in a jug, using a stick blender. After a 20 – 30 minute rest time, the crepes are cooked. All the tips and tricks on how to make perfect crepes can be found in my classic French crepes post. Stack the crepes on top of each other until you get the desired height for your crepe cake.
Why does my crepe cake sag at the edges?
Some crepe cakes have edges that sag. This happens when the edges of the crepes come out thinner than the middle, AND the filling isn’t spread evenly all the way to the edges. Plus, it’s hard to have an even layer of filling with thinner, lacy crepe edges anyway. To overcome this issue, I trim all of my crepes into 8 inch circles. This gets rid of the lacy edges, keeping the crepes evenly thick. Then evenly spreading the filling to the edges is easier too. This chocolate crepe cake with salted caramel filling won’t sag at the edges when made this way. This is obviously an optional step, but it does make the crepe cake look more neat and impressive.
How to trim the edges of the crepes
I use my 8 inch tart ring to trim the edges. However, you can simply use an 8 inch plate and use it as a guide to trim the edges with a sharp knife too.
Salted caramel diplomat cream filling
A diplomat cream is a thick custard, lightened with whipped cream. This mixture is also stabilized with a little gelatin. The gelatin can be added to the pastry cream or the whipped cream. The filling recipe I use for this chocolate crepe cake is from my salted caramel choux au craquelin recipe. First, a caramel base is made by heating the sugar until you have a deep amber colored caramel. The salted caramel custard is made with this caramelized sugar. The custard is cooked until thickened, and then cooled down. Finally, the custard is gently mixed with whipped cream to make a creamy, rich, yet light salted caramel diplomat cream. This salted caramel diplomat cream will be used as the filling for your chocolate crepe cake.
Chocolate ganache coating
The chocolate ganache is very easy. Steaming hot (not boiling) cream is poured over the chocolate and then whisked until all the chocolate is melted. Now the chocolate ganache is ready. Whiled still warm, it can be poured over the chilled crepe cake. This is because warm ganache flows better. However, I also like to wait until the remaining chocolate ganache is cooler. Cooled ganache is thicker and therefore more spreadable, so I can spread a nice layer of it over the crepe cake. This also allows me to create a raised edge at the surface of the cake, where I can fill it with salted caramel. This is an optional step of course.
Salted caramel sauce topping
The salted caramel sauce I use as the topping for this chocolate crepe cake is from my homemade salted caramel sauce recipe. If the salted caramel sauce gets too thick, I simply add a little bit of water to get it to the consistency that I like. The caramel sauce needs to be thick, but should still flow well once cooled down to room temperature. This way the salted caramel sauce will cascade down your slice of chocolate crepe cake when it’s cut into.
How to assemble the salted caramel chocolate crepe cake
When you start to assemble the crepe cake, first make sure the crepes are similar in size. I do like to trim the edges as described above, but you can skip this step if you like. I place a parchment paper underneath the first crepe, so that it’s easy to transfer the crepe cake whenever needed. Place the first crepe on the parchment paper. Spread a thin layer of the salted caramel diplomat cream. Top with another chocolate crepe, followed by another layer of salted caramel diplomat cream. Repeat until all of the diplomat cream is used up, and you have one last crepe on top. Once the chocolate crepe cake is assembled, allow the cake to chill in the fridge for a few hours. This will make the cake more stable for glazing and covering with chocolate ganache.
Coating the crepe cake with chocolate ganache
Once the crepe cake is chilled, warm (not hot) chocolate ganache can be poured on top. Make sure to transfer the crepe cake onto a wire rack before you do this, so that the excess chocolate can drip down through the wire rack. If the chocolate ganache is too hot it could melt the salted caramel filling in the crepe cake. Spread the chocolate with an offset spatula so that the ganache is only a thin, even layer over the crepe cake. After the chocolate layer sets, it’s ready to be served as is, or you can jazz up the chocolate crepe cake with salted caramel sauce as well. OPTIONAL – After the chocolate has set, you can spread another layer on the sides of the crepe cake, which will create a “dam” with the raised edge on the surface of the crepe cake. Finally, pour the cooled down salted caramel sauce on top. Pour only enough to fill the top of the crepe cake. The chocolate ganache “dam” will hold the salted caramel in place until you cut into it. Keep the crepe cake chilled until you’re ready to serve it.
Tips for making the perfect crepe cake
Allow the crepe batter to rest. This ensures you get soft crepes. Work with crepes that are at room temperature. Warmer crepes are too delicate, so wait till they have reached room temperature before assembling the crepe cake. Trim the edges of the crepes. This is optional, but this gives the crepes an even thickness, which will result in an even, neat chocolate crepe cake. Place a cake board or parchment paper circle under the crepe cake so that it’s easy to move the cake when you need to. Use a cookie scoop or ice cream scoop to add the same amount of salted caramel filling between each crepe layer. Use a small offset spatula to spread the salted caramel filling on the crepes. Chill the crepe cake to make it more sturdy before glazing it. Make sure the chocolate ganache is not hot before pouring it over the crepe cake. Chill the salted caramel chocolate crepe cake before serving. It’ll be easier then to cut it into slices because the ganache will hold the shape of the cake better. Slice into the cake using a warm but dry knife for clean, smooth edges on every slice.
Tips to make this chocolate crepe cake recipe easier
INTERMEDIATE VERSION – What you see in the pictures in this post is the intermediate version. The extra chocolate ganache is used to create a “well” or a “dam” on the surface of the cake to be filled with salted caramel sauce. I also trim the edges of the crepes to make the final cake look neater. EASY VERSION – You can definitely cut corners to make this cake easier.
Skip the step where you trim the edges of the crepes. Just pour the ganache on top to create a glaze, or to simply cover just the top of the cake. Skip the extra chocolate layer to create the “dam” on top. Skip the salted caramel sauce on top. Instead, you can serve the salted caramel sauce on the side if you prefer.
Why I love this recipe
This cake has the perfect balance of flavors with the sweet and salty caramel filling, and the semisweet chocolate. If you want the chocolate flavor to be even deeper and less sweet, use bittersweet chocolate instead. I especially love how the salted caramel sauce drips down when I cut the cake into slices! This crepe cake is a riot of flavors and super addictive! I love the thin layers of crepes, with the thin layers of the salted caramel filling in between. You can add more or less of the filling to your liking as well. It’s the perfect showstopper dessert for Valentine’s Day and other special occasions!
