Chocolate Crepe Cake

🍫 Layers of Decadent Pascha Chocolate Perfection

Elevate your dessert game with this stunning Chocolate Crepe Cake — a show-stopping, multi-layer masterpiece that combines delicate chocolate crepes with creamy, dairy-free frostings. Made with rich Pascha 85% Dark Chocolate, this cake is the perfect centerpiece for any celebration or special occasion.

Each crepe is filled with alternating layers of Pascha’s Vegan White Chocolate Cream Cheese Icing and Pascha’s Ultimate Sweet Potato Frosting, creating a beautiful contrast of flavor and texture. The result? A dessert that’s as indulgent as it is unforgettable.

✨ Why You’ll Love This Chocolate Crepe Cake

Elegant & unique – an eye-catching dessert that impresses every guest.
Deep chocolate flavor – made with Pascha 85% Dark Chocolate for rich intensity.
Dairy-free & gluten-free – perfect for allergy-friendly entertaining.
Customizable – switch up the fillings or add fruit layers for your own twist.

🥞 Ingredients You’ll Need

For the Chocolate Crepes:

1 cup dairy-free milk
½ cup water
3 eggs
2 tbsp coconut oil, melted
1 cup gluten-free flour
1 bar Pascha 85% Dark Chocolate
Pinch of salt
Coconut oil for frying

For the Filling:

1 batch Pascha’s Vegan White Chocolate Cream Cheese Icing
1 batch Pascha’s Ultimate Sweet Potato Frosting

👩🍳 How to Make Chocolate Crepe Cake

Step 1: Prepare the Icings

Make both the Vegan White Chocolate Cream Cheese Icing and the Ultimate Sweet Potato Frosting if you haven’t already. Set aside.

Step 2: Make the Chocolate Crepe Batter

Chop and melt the Pascha 85% Dark Chocolate using a double boiler. In a large bowl, whisk together the dairy-free milk, water, eggs, and coconut oil. Sift in the flour, add a pinch of salt, and whisk until smooth. Stir in the melted chocolate and let the batter rest for 10–15 minutes.

Step 3: Cook the Crepes

Heat a lightly oiled frying pan over medium-low heat. Pour and swirl the batter to create thin crepes. Cook until edges lift easily, then flip. This recipe makes about 14 crepes — you’ll need 10 for the cake.

Step 4: Assemble the Cake

Fill two piping bags — one with each frosting. Lay one crepe on a plate and pipe the Sweet Potato Dark Chocolate Frosting in even lines across the crepe, leaving small gaps. Layer another crepe on top and gently press using a dowel or spoon handle to create indentations. Fill those indents with the White Chocolate Cream Cheese Icing. Repeat, alternating frostings, until all crepes are stacked. Top with the final crepe left flat.

Step 5: Finish & Decorate

Ice the sides of the crepe cake with leftover cream cheese icing. Drizzle melted Pascha Dark Chocolate over the top for a glossy finish. Slice and serve immediately or chill before serving.

🎁 Recipe Tips & Variations

Add a layer of fresh raspberries or strawberries between crepes for a fruity twist.
Chill the cake before slicing for cleaner layers.
Use cookie cutters to make mini crepe cakes for individual desserts.
Top with shaved Pascha chocolate or powdered sugar for an elegant finish.

🍫 Made With Pascha Chocolate

Pascha Chocolate is organic, vegan, dairy-free, gluten-free, and soy-free — made with pure, responsibly sourced cacao. The 85% Dark Chocolate Bar brings deep flavor and smooth texture to this crepe cake, turning a classic French dessert into a modern, allergy-friendly indulgence.