Mint Chocolate Crepe Cake

A slice of crepe cake on a white plate. The rest of the cake is in the background on a white cake stand.

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!

Course Dessert

Cuisine North American

Prep Time 30

Cook Time 1

Servings slices

Calories 465kcal

Author Nina

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.

Nutrition