Chocolate Crêpe Cake with Mascarpone Whipped Cream
Crêpes are the perfect candidate for an overnight rest. Air bubbles disappear overnight, allowing the crêpes to cook more evenly. You end up with paper-thin layers that stack beautifully into this mesmerizing cake where delicate chocolate crêpes are sandwiched between dreamy Mascarpone Whipped Cream. The result? A dessert that is lightly sweetened and not too heavy or rich, perfect for warmer weather.
Chocolate Crêpe Cake with Mascarpone Whipped Cream
Makes 1 (8-inch) cake
Ingredients
2 cups (480 grams) whole milk2/3 cup (160 grams) water4 large eggs (200 grams)¼ cup (57 grams) unsalted butter, melted, plus more for cooking1 teaspoon vanilla extract1¾ cups (219 grams) all-purpose flour½ cup (43 grams) Dutch process cocoa powder1/3 cup (67 grams) granulated sugar¼ teaspoon kosher saltMascarpone Whipped Cream (recipe follows)Garnish: chocolate curls
Instructions
In the container of a blender, pulse milk, 2/3 cup (160 grams) water, eggs, melted butter, and vanilla until smooth. Add flour, cocoa, sugar, and salt, and pulse until smooth. Transfer to a medium bowl; cover and refrigerate overnight. Lightly whisk until combined before using.
Heat an 8-inch crêpe pan (or other low-sided nonstick skillet) over medium heat until hot. Reduce heat to medium-low. Using a silicone brush, brush melted butter onto surface of pan. Spoon ¼ cup (64 grams) batter into center of pan, quickly tilting pan in all directions to evenly coat with a thin layer of batter. Cook until edges start to pull away from pan, 1 to 2 minutes, adjusting heat as needed. Gently lift edges of crêpe with a small silicone spatula, and turn crêpe. Cook until batter is set, 5 to 10 seconds. Transfer to a plate. Repeat procedure with remaining batter.
Place 1 crêpe on desired serving platter, and spread ¼ cup (48 grams) Mascarpone Whipped Cream onto crêpe. Repeat layers with remaining crêpes and whipped cream.
Spoon remaining whipped cream (about 1½ cups or 144 grams) into a pastry bag fitted with a ½-inch round piping tip (Ateco #807). Pipe whipped cream in dollops over top of cake. Garnish with chocolate curls, if desired. Serve immediately. Cover and refrigerate up to 3 days.
Notes
Pro-Tip: Crêpes can be very fragile. While cooking, we prefer to use a small silicone spatula to loosen the edge of the crêpe from the pan and then gently turn the crêpe using our hands.
Mascarpone Whipped Cream
Makes about 6 1/4 cups
Ingredients
2 cups (454 grams) mascarpone cheese, softened1 cup (120 grams) confectioners’ sugar1 tablespoon (18 grams) vanilla bean paste¼ teaspoon kosher salt3 cups (720 grams) cold heavy whipping cream
Instructions
In the bowl of a stand mixer fitted with the whisk attachment, beat mascarpone, confectioners’ sugar, vanilla bean paste, and salt at medium speed until smooth, 1 to 2 minutes. With mixer on medium-low speed, gradually add cold cream in a slow, steady stream, stopping to scrape sides of bowl; gradually increase mixer speed to medium, and beat until very thick and fluffy, 2 to 4 minutes. Use immediately.
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