Pistachio Chocolate Crepe Cake
A rich and creamy layered cake made with chocolate crepes, mascarpone filling, and silky ganache, topped with crunchy pistachios.
Servings 10 servings
Calories 450kcal
Ingredients
Crepe Ingredients
- 2 cups milk Whole milk recommended for richer crepes.
- 1 cup all-purpose flour Sifted for the smoothest batter.
- 3 large eggs Room temperature blends best.
- 3 tbsp unsweetened cocoa powder Good quality cocoa makes the crepes deeply chocolatey.
- 2 tbsp sugar Just enough for light sweetness.
- 3 tbsp melted butter Adds tenderness to the crepes; keep a little extra for greasing the pan.
- 1 tsp vanilla extract For warmth and aroma.
- 1 pinch salt Enhances all flavors.
Cream Filling
- 1.5 cups heavy cream Cold cream whips faster and lighter.
- 250 grams mascarpone cheese Ultra-luxurious; cream cheese is a fine stand-in.
- 0.5 cups powdered sugar Sifts in easily, no graininess.
- 1 tsp vanilla extract For classic flavor.
Ganache Topping
- 200 grams dark chocolate Chopped, try 60–70% cocoa for deep ganache.
- 1 cup heavy cream For glossy, pourable ganache.
- 1 tbsp butter For added silkiness.
To Finish
- to taste chopped pistachios For color and crunch.
- optional dusting powdered sugar For a pretty finish.
Instructions
Prepare the Crepe Batter
- Blend milk, eggs, flour, cocoa powder, sugar, melted butter, vanilla, and salt in a blender until silky smooth.
- Chill the batter for about 30 minutes.
Cook the Crepes
- Heat a non-stick skillet over medium and lightly butter it.
- Pour a small ladleful of batter and swirl to coat the bottom, cooking for 1–2 minutes per side.
- Stack the crepes on a clean tea towel to keep them moist as they cool.
Make the Cream Filling
- In a big bowl, whip cold heavy cream to soft peaks.
- Add mascarpone, powdered sugar, and vanilla, whipping just until smooth and fluffy.
Assemble the Cake
- Place the first chocolate crepe on a cake plate and spread a thin layer of cream filling.
- Repeat the layering, alternating crepes and cream, finishing with a crepe.
- Cover and chill for at least 2 hours.
Prepare the Ganache
- Heat 1 cup heavy cream to a simmer and pour over chopped dark chocolate and butter.
- Wait 2 minutes, then stir until smooth.
- Pour ganache over the crepe cake, letting it drip down the sides.
Garnish and Serve
- Top with chopped pistachios and a dusting of powdered sugar.
- Slice with a sharp knife, wiping between cuts for neat layers, and serve chilled.
Notes
Chill everything to keep layers distinct and use a non-stick pan for easy cooking. You can customize the cake with different nuts or adjust the cream for dietary preferences.
