Layers of a rich chocolate liqueur-infused dark ganache, salted caramel sauce and whipped cream make this dark chocolate and caramel crepe cake such a decadent but irresistible dessert! Though it looks complex and fancy, it’s actually easy to make, too. Don’t wait another minute to make it.

This Dark Chocolate and Caramel Crepe Cake is indulgent and delicious!

Thalia Ho

Things You'll Need


Step 1: Make the Dark Chocolate Ganache Filling

In a medium sized bowl, place the chopped dark chocolate. Set aside.

Chopped dark chocolate set aside in a bowl.

Thalia Ho


Step 2: Heat the Cream and Liqueur

Add the 17 fluid ounces / 500 milliliters of heavy cream and liqueur into a saucepan set over medium-high heat. Bring the mixture to a rolling boil, then remove and pour over the chocolate bowl.

Cream and liqueur set in a saucepan.

Thalia Ho


Step 3: Stir Until Smooth

Let the chocolate and cream stand for two minutes before gently whisking until smooth. Let the mixture cool to room temperature before chilling or freezing until it is thick and spreadable.

Smooth chocolate ganache.

Thalia Ho


Step 4: Make the Crepe Batter

In a large bowl, combine the flour, confectioners (icing) sugar, baking powder and sea salt.

Dry ingredients whisked together.

Thalia Ho

Add the milk, eggs and vanilla. Stir to combine until lump-free, then pour in the melted butter. Set aside to rest in the refrigerator for 30 minutes.

A smooth and lump free batter.

Thalia Ho


Step 5: Make the Crepes

Heat a large 9-inch / 18-centimeter non-stick pan over low heat and brush with butter.

Crepe pan with melted butter.

Thalia Ho

Spread 1/4 cup of the batter evenly into the pan. Cook until the edges are golden and are beginning to crisp, then flip and cook the other side, roughly two minutes on each. Transfer each crepe to a plate and set a piece of baking parchment or paper towel to separate each so that they do not stick together.

Frying the crepes.

Thalia Ho


Step 6: Make the Salted Caramel Sauce

Stir the superfine (caster) sugar with the water in a medium saucepan over medium heat until the sugar has dissolved. Bring to a boil and cook, swirling the pan gently until caramel in color, roughly five minutes. Add the butter, whisk to combine, then add in the 4.2 ounces / 120 grams heavy cream and sea salt. Whisk to combine, remove from the heat and set aside until cool.

Salted caramel sauce ready to be used.

Thalia Ho


Step 7: Stack and Assemble

Once the ganache and crepes are cool enough to assemble, set a single crepe on a stand or serving platter, then spread 2 tablespoons of ganache over its top, and then top with another crepe. Continue to layer until all the crepes have been used. Finish with a final layer of ganache, and then place in the refrigerator to chill until set.

Assembling the crepe cake.

Thalia Ho

Finished crepe cake ready to be chilled.

Thalia Ho


Step 8: Serve

Once the crepe cake has set, finish it by topping with whipped cream, extra dark chocolate ganache and salted caramel sauce. Sprinkle with almonds if desired.

A finished Dark Chocolate and Caramel Crepe Cake.

Thalia Ho


Step 9: Slice and Enjoy

Slice and enjoy your dark chocolate and caramel crepe cake! You can keep the cake chilled for up to three days in the refrigerator. Set out for 20 minutes before serving.

Slice and enjoy your Dark Chocolate and Caramel Crepe Cake.

Thalia Ho

Slice and enjoy your Dark Chocolate and Caramel Crepe Cake.

Thalia Ho