Chocolate Crêpe Cake with Mascarpone Whipped Cream - Bake from Scratch

      Crêpes are ideal for an overnight rest. The air bubbles dissipate overnight, leading to more even cooking. This results in thin layers that beautifully stack into a stunning cake, where delicate chocolate crêpes are layered with dreamy Mascarpone Whipped Cream. The outcome is a dessert that is subtly sweet and not overly decadent, making it perfect for warmer days.

      Makes 1 (8-inch) cake

      - 2 cups (480 grams) whole milk

      - 2/3 cup (160 grams) water

      - 4 large eggs (200 grams)

      - ¼ cup (57 grams) unsalted butter, melted, plus additional for cooking

      - 1 teaspoon vanilla extract

      - 1¾ cups (219 grams) all-purpose flour

      - ½ cup (43 grams) Dutch process cocoa powder

      - 1/3 cup (67 grams) granulated sugar

      - ¼ teaspoon kosher salt

      - Mascarpone Whipped Cream (recipe follows)

      - Garnish: chocolate curls

      In a blender, combine milk, water, eggs, melted butter, and vanilla, blending until smooth. Add flour, cocoa, sugar, and salt, pulsing until combined. Transfer to a medium bowl, cover, and refrigerate overnight. Once ready, lightly whisk to blend again.

      Heat an 8-inch crêpe pan or other low-sided nonstick skillet over medium heat. Lower the heat to medium-low. Using a silicone brush, coat the pan’s surface with melted butter. Pour ¼ cup (64 grams) of batter into the center of the pan, quickly tilting it to create an even, thin layer of batter. Cook until the edges begin to lift from the pan, about 1 to 2 minutes, adjusting the heat as necessary. Carefully lift the edges of the crêpe using a small silicone spatula, then flip it over. Cook until the batter is set, which takes about 5 to 10 seconds. Transfer the crêpe to a plate and repeat the process with the remaining batter.

      Place one crêpe on your serving platter, spreading ¼ cup (48 grams) of Mascarpone Whipped Cream on top. Continue layering with the remaining crêpes and whipped cream. Spoon any remaining whipped cream (approximately 1½ cups or 144 grams) into a pastry bag fitted with a ½-inch round piping tip (Ateco #807). Pipe dollops of whipped cream over the top of the cake. If desired, garnish with chocolate curls. Serve immediately or cover and refrigerate for up to 3 days.

      Pro-Tip: Crêpes can be delicate. While cooking, we recommend using a small silicone spatula to gently raise the edges and then turn the crêpe with your hands.

      Let us know how it turned out!

      Mascarpone Whipped Cream

      Makes about 6 1/4 cups

      - 2 cups (454 grams) mascarpone cheese, softened

      - 1 cup (120 grams) confectioners’ sugar

      - 1 tablespoon (18 grams) vanilla bean paste

      - ¼ teaspoon kosher salt

      - 3 cups (720 grams) cold heavy whipping cream

      In the bowl of a stand mixer with a whisk attachment, mix mascarpone, confectioners’ sugar, vanilla bean paste, and salt at medium speed until smooth, around 1 to 2 minutes. With the mixer on medium-low, gradually pour in the cold cream in a steady stream, pausing to scrape the bowl's sides. Slowly increase the speed to medium, beating until very thick and fluffy, about 2 to 4 minutes. Use immediately.

      Let us know how it turned out!