This mint chocolate crepe cake has layers of chocolate crepes, mint whipped cream, two layers of dark chocolate ganache, and is topped with white chocolate ganache and chocolate chips. It's a very light and refreshing cake!
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🎂A fun crepe cake
This mint chocolate crepe cake has the best balance of chocolate and mint! The crepes are chocolate, and there is two layers of dark chocolate ganache in the cake layers, and the top layer is a milk chocolate ganache. Mint is found in the whipping cream layers, and a tiny bit of mint extract is in the white chocolate ganache topping.
Don't let the number of layers or ingredients deter you. This cake comes together really quickly. You can also make the crepe layers the day before and store them at room temperature in between layers of wax paper and placed in a zip lock bag. I love making things in multiple days, and do this with most of my recipes, like my Toffifee cheesecake.
Crepe cakes are such an easy, yet elegant looking dessert. I have another crepe cake recipe because they are so fun! My strawberry crepe cake is also so fresh for spring!
🥘Ingredients
Ingredient notes
- Semi-sweet chocolate & White chocolate - You can use baking chocolate or chocolate chips.
- Green food colouring - I don't recommend liquid food colouring because it will add too much liquid to the chocolate. Use gel or oil based food colouring. Or leave the food colouring out!
- Whole milk - 2% milk can be substituted. I don't recommend a lighter fat milk than that because the taste won't be as rich.
🔪Instructions
Chocolate Crepes
To make the crepes, whisk flour, cocoa powder, sugar, and salt together in a medium sized bowl. In a large bowl, whisk eggs, milk, water, butter, and vanilla together. Whisk flour mixture in, and whisk until smooth.
Let the crepe batter sit and rest at room temperature while you preheat the frying pan. Heat a lightly oiled frying pan over medium heat. Whisk the batter and then pour ¼ cup batter into the frying pan, tilting the pan in a circular motion so that the batter creates a thin, large circle.
Cook the crepe until the bottom is lightly browned, approximately 2 minutes. Flip the crepe over and cook the other side until browned, about 30 seconds. Check for doneness each time by lifting up the side of the crepe.
Place the crepe on a wire rack to cool completely and repeat with the rest of the batter. The batter should make approximately 12-15 crepes. Whisk batter before making each crepe. Add a tablespoon of milk to thin the batter if it gets too thick.
Dark Chocolate Ganache
To make the ganache, add semi-sweet chocolate chips or baking chocolate in a medium bowl. Measure out the heavy cream in a measuring cup, and heat in the microwave until just boiling.
Pour the heavy whipping cream over the chocolate chips and let it sit for 3 minutes, then whisk until smooth. If the chocolate isn't fully smooth, you can put the ganache in the microwave, and heat until fully melted and smooth.
Mint Whipped Cream
Whip heavy whipping cream, powdered sugar and mint extract on high until stiff peaks form.
Stacking the cake
Place one crepe on a cake stand or a plate. Spoon about ¼ cup of mint whipped cream on top, and spread all over the crepe. Add a second crepe on top of that and continue.
Add 2 layers of dark chocolate ganache in between some crepes. I had 15 crepes for my cake, so I did a layer of ganache after the 5th crepe, and again after the 10th crepe. Add half the ganache on to the first of two layers. Spread it over the whole crepe. Do not add mint whipped cream to the layers that you add the ganache. Top with another crepe and continue with mint whipped cream until you get to the next layer with chocolate ganache.
Do not add anything to the top crepe after all the layers are assembled. Cover with plastic wrap and firm up in the refrigerator while you make the mint ganache topping.
Mint Ganache Topping
Place white chocolate chips in a small bowl. Measure heavy whipping cream in a measuring cup, and heat in the microwave until just boiling. Pour over chocolate chips and let sit for 3 minutes. Whisk until smooth. Add mint extract and green food colouring, and whisk until combined.
Remove cake from the refrigerator, top with mint ganache, then decorate with semi-sweet chocolate chips.
✔️Expert tips
- Don't make the crepes too thick. Crepes are supposed to be very thin.
- If you want to make your cake have flat sides, cut the crepes all the same size after they have cooled.
- White chocolate can seize up sometimes with gel food colouring. Use an oil based food colour if you have trouble colouring white chocolate.
- Don't want to colour the topping green? Leave it white. Or colour it a different colour.
💭FAQs
A crepe cake is made of lots of thin crepes stacked with a cream filling in between them.
Crepe cakes are tender, light, and melt in your mouth. Their flavours can be endless!
You can make the crepes the day before you assemble the cake. Store them in between layers of wax paper in an airtight container overnight.
🔖Related recipes
📋 Recipe
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Mint Chocolate Crepe Cake
Ingredients
Chocolate Crepes
- 1 ½ cups all purpose flour
- ½ cup cocoa powder
- 3 tablespoons granulated sugar
- ½ teaspoon salt
- 4 large eggs room temperature
- 1 cup whole milk room temperature
- 1 cup water room temperature
- 4 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
Dark Chocolate Ganache
- 3 ounces semi-sweet chocolate chips
- ¼ cup heavy whipping cream
Mint Whipped Cream
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- ¾ teaspoons mint extract
Mint Ganache Topping
- 2 ounces white chocolate chips
- 1 tablespoon heavy whipping cream
- ¼ teaspooon mint extract
- 1-2 drops green food colouring oil based food colouring is recommended (optional)
- 2 tbsps semi-sweet chocolate chips for decoration (optional)
Instructions
Chocolate Crepes
- In a medium bowl, whisk flour, cocoa powder, sugar, and salt together.
- In a large bowl, whisk eggs, milk, water, butter, and vanilla together. Whisk flour mixture in, and whisk until smooth.
- Let the crepe batter sit and rest at room temperature while you preheat the frying pan. Heat a lightly oiled frying pan over medium heat. Whisk batter and then pour ¼ cup batter into the frying pan, tilting the pan in a circular motion so that the batter creates a thin, large circle.
- Cook the crepe until the bottom is lightly browned, approximately 2 minutes. Flip the crepe over and cook the other side until browned, about 30 seconds. Check for doneness each time by lifting up the side of the crepe.
- Place the crepe on a wire rack to cool completely and repeat with the rest of the batter. The batter should make approximately 12-15 crepes. Whisk batter before making each crepe. Add a tablespoon of milk to thin the batter if it gets too thick.
Dark Chocolate Ganache
- Add semi-sweet chocolate chips in a medium bowl. Measure out the heavy cream in a measuring cup, and heat in the microwave until just boiling.
- Pour the heavy whipping cream over the chocolate chips and let it sit for 3 minutes, then whisk until smooth. If the chocolate isn't fully smooth, you can put the ganache in the microwave, and heat until fully melted.
Mint Whipped Cream
- Whip heavy whipping cream, powdered sugar and mint extract on high until stiff peaks form.
Putting the Cake Together
- Place one crepe on a cake stand or a plate. Spoon about ¼ cup of mint whipped cream on top, and spread all over the crepe. Add a second crepe on top of that and continue.
- Add 2 layers of dark chocolate ganache in between some crepes. I had 15 crepes for my cake, so I did a layer of ganache after the 5th crepe, and again after the 10th crepe. Add half the ganache on to the first of two layers. Spread it over the whole crepe. Do not add mint whipped cream to the layers that you add the ganache. Top with another crepe and continue with mint whipped cream until you get to the next layer with chocolate ganache.
- Do not add anything to the top crepe after all the layers are assembled. Cover with plastic wrap and firm up in the refrigerator while you make the mint ganache topping.
Mint Ganache Topping
- Place white chocolate chips in a small bowl. Measure heavy whipping cream in a measuring cup, and heat in the microwave until just boiling. Pour over chocolate chips and let sit for 3 minutes. Whisk until smooth.
- Add mint extract and green food colouring, and whisk until combined.
- Remove cake from the refrigerator, top with mint ganache, then decorate with semi-sweet chocolate chips. The cake can be stored in the refrigerator for up to 5 days.
Notes
- Don't make the crepes too thick. Crepes are supposed to be very thin.
- If you want to make your cake have flat sides, cut the crepes all the same size after they have cooled.
- White chocolate can seize up sometimes with gel food colouring. Use an oil based food colour if you have trouble colouring white chocolate.
- Don't want to colour the topping green? Leave it white. Or colour it a different colour.
Did you try this recipe? Comment below to let me know ☺️