No baking is needed to make this stunning and delicious crepe cake with whipped chocolate mascarpone cream. Light, airy and with impressive layers, nobody would ever suspect it’s this easy to make!
What would you do if you had a birthday in the family but you weren’t in the mood to bake a cake? STOP. Don’t even consider buying a ready-made cake. Make a layer cake instead! It’s no-bake, easy and looks gorgeous. Tastes phenomenal too! Your birthday celebrant will be delighted.
Make the crepes
I’ll admit, there’s a learning curve to making perfect crepes. Those that are just the right thickness – not too thin that you can see through them and not too thick that they’re more pancake than crepe. Crepes that flip as one and don’t tear before your eyes.
The secret? Practice (I’d say patience too but I’m not really known for it lol). And you must be willing to have 2-3 sacrificial crepes that will break and/or burn. This allows you to learn how hot your pan becomes, how long you need to cook the crepes for, the best flipping technique that works for you.
Do you need a crepe pan? I’m sure it will make things easier but we don’t own one and a non-stick pan worked just fine. And even if some of your crepes do break, just stuff them in the middle. Nobody would ever know!
Make the whipped chocolate mascarpone cream filling
Once your crepes are cooling, you can prepare your filling. This part is just combine, beat and spread.
You have the option of eating the whipped chocolate mascarpone cream out of the bowl; I swear it tastes just like ice cream! (Speaking of ice cream, have you seen my recipe for Roasted Cherry Choco Chip Ice Cream? It has video! And no, you don’t need an ice cream maker to make it.)Get ready to impress with this stunning and delicious crepe cake with whipped chocolate mascarpone cream!Click To Tweet
Put them together
But if you are determined to make your crepe cake, you will step away from the bowl and you will begin assembly as soon as your crepes are cool (ensure they are cooled completely; otherwise your filling will melt and slide off the side).
This part’s easy too. And fun. Put your first crepe on your cake or serving dish. Spread filling. Repeat.
You just need to remember two things:
- Try to spread an equal amount of whipped chocolate mascarpone cream in between crepes so your layers look even.
- Put the next crepe directly on top of the previous one so your cake doesn’t end up looking lopsided. I’m not very tall so I like using a step stool which enables me to look straight down on the crepes as I layer my cake; looking at the cake from the side or at an angle is sometimes deceiving (though a leaning crepe cake is still delicious).
I thought about trimming the sides so it’s all even and more cake-like but I decided to keep it as is for a more rustic look. Then I just dusted the top with cocoa powder and I am done!
If you’re wondering about the cake topper, visit my tutorial on how to make mini cake buntings. It’s a nice little craft project.
Then all that’s left is chilling the cake before serving it. And with that first slice, just bask in the admiration of your eager cake-eaters as they get their first look at your 15-layer (maybe even more!) cake.
So whatever you’re celebrating, celebrate with this crepe cake with whipped chocolate mascarpone cream. It’s glorious.
Did you make this crepe cake with whipped chocolate mascarpone cream? I’d love to hear from you in the comments section below.
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