Print Recipe
Dark Chocolate Crepe Cake


  • For the crepe batter:
  • 3 cups all-purpose flour
  • 3⁄4 cup granulated sugar
  • 1⁄2 tsp salt
  • 1 cup cocoa powder
  • 3 cups milk
  • 11⁄2 cups lukewarm water
  • 6 egg yolks
  • 2 tsp vanilla extract
  • 9 Tbsp butter, melted
  • For the chocolate ganache:
  • 4 cups chocolate chips
  • 2 cups heavy cream
  • 1 cup almond paste


For the crepes:
  1. Mix the milk, water, egg yolks, vanilla, and butter until smooth with a mixer.
  2. Add flour, sugar, salt, and cocoa to the mix.
  3. Cover and let sit 30 minutes, or refrigerate for up to 2 days.
  4. In a nonstick skillet, melt 1⁄2 tsp butter. Pour in 1⁄4 cup batter— just enough to cover the bottom of the pan.
  5. Cook the batter until the edges start to darken slightly, about 1 minute.
  6. Flip crepe and cook one minute more.
  7. Set crepe aside to cool, and repeat the process till the crepe batter is gone. You should have about 24 crepes.
For the ganache:
  1. Combine all ingredients in double boiler, stirring until smooth.
  2. Cool.
To build the cake:
  1. Layer a crepe, 3 tablespoons of ganache, crepe, ganache, ending with a crepe on top, until you have used all the crepes.
  2. Refrigerate 15 minutes.
  3. Spoon 1⁄2 cup ganache over the cake’s top, coat the sides, and refrigerate 15 minutes to set the ganache.

Jobell Café & Bistro

Jobell is located at 16920 Ranch Rd. 12, Wimberley.

To learn more about its menus and hours, visit

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