Chocolate-Raspberry Cream Crêpe Cake
Ingredients
- For the Crêpes
- 3-3 1/2 cups whole milk
- 3 eggs
- 2 1/4 cups all-purpose flour
- 1/2 cup Rodelle Gourmet Baking Cocoa
- 1/4 cup sugar
- 1 tsp. baking powder
- 1 tsp. Rodelle Organics Chocolate Extract
- 3 tablespoons unsalted butter, melted
- Butter for greasing the pan
- For the Filling
- 2 cups heavy whipping cream
- 1 tsp. Rodelle Pure Vanilla Extract
- 1 1/4 cups powdered sugar, divided
- 8 ounces mascarpone cheese, softened at room temperature
- 2 1/2 cups fresh raspberries
- For Garnish
- Fresh raspberries
- Powdered sugar
- Rodelle Gourmet Baking Cocoa
Instructions
- Make the crêpe batter. Add 3 cups of the milk and the remaining ingredients, expect for the butter to be used for greasing the fry pan, to your blender. Blend on high for about 30 seconds. Then stop and scrape down the sides of the blender. Blend for an additional 20-30 seconds. The batter should be well combined and free of lumps. Let the batter rest in the refrigerator for 1 hour.
- Cook the crêpes. Remove the crêpe batter from your refrigerator and whisk it gently. The batter should be the consistency of heavy cream. If it’s too thick, whisk in some whole milk to thin it slightly, starting with a couple tablespoons at a time and adding more as necessary. Then heat a 9-inch non-stick skillet over medium heat and very lightly grease it with butter. Pour a scant 1/3 cup of batter into the fry pan while simultaneously swirling and tilting the pan so the batter coats the bottom of the pan evenly. Cook until the edges begin to set and lift away from the side of the pan, about 1 minute. Gently lift one side of the crêpe with a small spatula, then quickly and carefully flip the crêpe over using your fingers. Cook the crêpe for an additional 30 seconds. Remove the crêpe and place is on a large plate. Continue with the rest of the batter until all the crêpes are cooked, stacking the crêpes on the plate as they are cooked, and greasing the pan with butter as necessary (you should be able to cook about 4-5 crêpes before needing to re-grease the pan). Once all the crêpes are cooked, cover the stack with plastic wrap and refrigerate until completely cooled. You should have about 25 crêpes.
- Once the crêpes are completely cooled, make the filling. Place the bowl of your mixer and the whisk attachment in your freezer for about 5 minutes to chill. Then remove them from the freezer, immediately add the heavy whipping cream and the vanilla extract and start beating on high speed. Once the mixture starts to thicken, turn off your mixer and add 1 cup of the powdered sugar. Continue whisking until peaks form. Beat in the softened mascarpone cheese until just incorporated. In a small bowl, mash the raspberries with the remaining 1/4 cup of powdered sugar. Gently fold the mashed raspberries into the whipped cream mixture.
- Assemble the cake. Place one crêpe on a serving plate and spread an even layer of the filling on top, leaving about a 1/2-inch border around the edge. Layer another crêpe on top, repeating the layers until all the crêpes and the filling have been used up, finishing the top of the cake with the filling. Carefully transfer the crêpe cake to your refrigerator and allow it to rest for at least 4 hours or up to overnight.
- Before serving, garnish the cake with fresh raspberries and a dusting of powdered sugar and baking cocoa. Slice and serve.
