Chocolate Crepe Cake


February 11, 2016

Valentines day is the perfect day to invest a little extra time to make a decadent dessert. This Dulce de Leche Crepe Cake is a great choice! Inspired by a recipe from Food Network, this cake takes a little less time to prepare, has less sugar and fat, but is just as pretty and delicious!

This masterpiece of creativity isn't your average cake! It definitely has something special. Make it for the whole family or your special someone.


1 1/3 cups flour

1/4 cup cocoa powder

1/4 cup sugar

1/8 teaspoon salt

5 cups 2% or whole milk, divided

4 eggs

1 teaspoon vanilla

3 boxes (3.5 oz each) instant vanilla or white chocolate pudding mix (regular or sugar free)

3/4 cups Dulce de Leche* (purchased or homemade)

Chocolate Ganache

12 oz semisweet or dark chocolate chips

1 cup heavy whipping cream

1 Tablespoon butter



Heat crepe pan or skillet over low heat for 10 minutes while preparing batter. Whisk together flour, cocoa, sugar and salt; set aside. Beat together 2-cups milk, eggs and vanilla. Whisk approximately half the milk/egg mixture into the flour mixture until smooth and lump free; whisk in remaining milk/egg mixture until smooth.

Lightly brush pan with butter, test pan temperature by placing a small amount of batter in center of pan, adjust temperature as needed. Pour approximately 1/4 cup batter in prepared pan, quickly tilt pan to spread batter evenly over bottom into an 8-inch circle. Cook 20-30 seconds, loosen edges with spatula and turn with fingers, cook opposite side 20-30 seconds; invert on cooling rack. Recoat skillet with butter, as needed; continue cooking remaining crepes. When crepes are cool, stack on a plate, cover and refrigerate until ready to use.


Combine remaining 3-cups milk, 3/4 -cup Dulce de Leche and the dry pudding mix. Beat with electric mixer until smooth and creamy. Allow to set for a few minutes to set up.

To assemble

Place one crepe on serving plate, spread with 2-3 tablespoons filling. Continue until layering crepes and filling until filling has been used. After every 2-4 crepes gently press a flat bottom cake pan down on the stack of crepes to flatten and even out filling between layers. Cover and refrigerate 3-4 hours (up to 1 day). Prior to serving make chocolate ganache and drizzle on top of the cake. Enjoy!

Chocolate Ganache

Place chocolate, heavy whipping cream, and butter in a microwave safe bowl. Cook on high in the microwave for 30 seconds. Stir. continue cooking for 30 seconds and string until the chocolate has melted and all of the ingredients are Whip cream until stiff peaks form. Be careful not to burn the chocolate. Drizzle over the crepe cake. Garnish with optional nuts or berries.

*Optional Homemade Dulche de Leche

Dulche de Leche can be purchased premade in the Mexican Isle of the grocery store or you can make your own using one of these simple methods:

  1. Crockpot Method: Open can of sweetened condensed milk, pour into clean glass canning jars with lids and rings. Place in crockpot and cover with at least 1-inch water. Cook on low, 8-10 hours. NOTE: Jars may seal when removed from crockpot but jars must still be stored in the refrigerator.
  2. Oven Method: Heat oven to 425°F with rack in middle. Pour the contents of 1 (14-ounce) can sweetened condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Set plate in a roasting pan and add enough hot water to pan to reach halfway up pie plate. Bake milk in middle of oven 45 minutes. Check water level and add additional, if necessary, then continue to bake 45 minutes more, or until milk is thick and brown. Remove pie plate from water bath and cool, uncovered.

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