Chocolate Mille Crêpe Cake

Prep time15 minutes
Cook timeAbout 30 minutes
Rest timeAt least 4 hours, preferably overnight
Total timeApproximately 5 hours
DifficultyMedium
Servings1 cake

Delicate layers of chocolate crêpes, soft chocolate mousse, and a glossy ganache finish come together in this elegant showstopper. A cake that’s rich, fluffy, and made to impress.

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What we love about this cake

Every slice reveals layer after layer of thin chocolate crêpes, separated by smooth, fluffy chocolate mousse. The ganache coating brings everything together, adding a silky chocolate finish to a dessert that looks refined but is surprisingly simple to make.

Where’s it from?

Mille crêpe cake is a French dessert, meaning “thousand crêpe cake”. Supposedly, the cake was made as a way to use up leftover crêpes. Today, mille crêpe cakes are a timeless classic of French pastry cuisine. This chocolate version pairs the popular cake with chocolate mousse and ganache for a bold, chocolate-forward finish.

Why cocoa?

Cocoa powder gives the crêpes their chocolate flavour without adding the weight of melted chocolate to the batter. Paired with dark chocolate mousse and ganache, this cake has layers of chocolate flavour, ranging from delicate and light, to rich and silky.

Recomendación de cacao

What cocoa should I use?

For the crêpe batter, use high-quality cocoa powder. Preferably, use dutch-processed cocoa powder to give the batter a deep colour and rounded chocolate flavour. For the mousse and ganache, go for semi sweet cocoa drops for a rich flavour that isn’t too sweet. And finally, sprinkle chocolate coated cacao nibs on top for a pop of crunch.

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La receta

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Ingredients

Chocolate Crêpes

  • 500 g whole milk
  • 4 eggs
  • 60 g unsalted butter, melted
  • 30 g sugar
  • 120 g plain flour
  • 25 g Dutch-processed cocoa powder
  • 2 g salt
  • 5 g vanilla extract

Chocolate Mousse

  • 250 g heavy cream
  • 150 g semi sweet cocoa drops
  • 2 egg yolks
  • 25 g sugar
  • 2 g gelatine powder
  • 10 g cold water
  • 250 g heavy cream, whipped to soft peaks
  • 1 tsp vanilla

Ganache Finish

Optional Decorations

Method

Make the crêpe batter

Whisk together the eggs, milk, sugar, vanilla, and melted butter. 

Sift in the flour, cocoa powder and salt. 

Mix batter until smooth.

Strain the batter and let it rest for 30 minutes for extra smooth crepes.

Cook very thin crêpes in a lightly buttered 18 to 20 cm pan by pouring batter into the hot pan, and swirling around to cover the entire pan. 

Flip once small bubbles begin to form in the crêpes, then cook until the crepe is fully cooked through.

Cool crêpes completely before assembling.

Make the chocolate mousse

Bloom the gelatine in the cold water.

Heat 250 grams of heavy cream until steaming. 

Pour over the chocolate drops and let sit for 1 minute. Then, emulsify until smooth.

Whisk the egg yolks and sugar together. Gently heat the mixture over a bain-marie or double boiler until slightly thickened, then add the bloomed gelatine and stir.

Combine with the chocolate ganache, and let the mixture cool.

Whip the remaining 250 grams of cream, and gently fold into the chocolate mixture, being careful not to overmix and knock out the air bubbles. 

Assemble

Place one crêpe on a cake board.

Spread a thin, even layer of chocolate mousse over the crêpe.

Add another crêpe and gently press down.

Repeat the layers of crêpe and chocolate mousse until all the crêpes are used.

Finish with a crêpe on top. Use a little mousse around the sides to fill any gaps and create a neat, straight cake.

Chill for at least 4 hours, though ideally overnight.

Make the chocolate ganache

Heat the heavy cream and glucose or honey until just steaming.

Pour over the chocolate drops and emulsify until completely smooth. 

Add the butter and blend until the ganache is smooth and glossy.

Let the ganache cool until it reaches a pourable, but slightly thick consistency.

Place the chilled cake on a rack and pour the ganache over the top, allowing it to naturally flow down the sides.

Chill the cake again for 20 to 30 minutes to set the ganache.

Finish

Serve the cake as is, or optionally garnish the cake with cocoa nibs, chocolate curls, a light dusting of cocoa powder, or chocolate shards.

Hyram_De_La_Paz

Antecedentes del chef

Hyram De La Paz es la fuerza creativa detrás de la magia de las recetas de The Cocoa Circle. Especialista profesional en bombones con más de seis años de experiencia en cocinas de alta energía, Hyram conoce el cacao como nadie más. Su punto fuerte es la repostería. En nuestra cocina, combina técnica de clase mundial con un toque de imaginación para convertir el cacao en algo espectacular.

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Consejos del chef

Keep it cool

Cool the crêpes completely before assembling.

Keep it thin

Spread a thin, even layer of mousse between each crêpe.

Keep it chill

Chill the assembled cake for at least 4 hours, ideally overnight, before adding the ganache.

Keep it thick

Let the ganache cool until pourable but slightly thick before coating the cake.