Chocolate Crêpe Cake

by Zarina

Simple buttery crêpes stacked together with layers of chocolate and drizzled with a gorgeous Madagascan Vanilla Caramel sauce. It takes a while to make so many crêpes, but it is easy to put together once made and looks incredible! 

If I had my way this crêpe cake would have had layers of cream in the middle however the kids insisted it had to be full chocolate decadence.  It looks difficult and yes it does take a while to make so many crêpes but once they are made it is so easy to put together and just looks incredible! 

Chocolate Crêpe Cake Drizzled with Madagascan Vanilla Caramel

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 120g Butter plus extra melted butter for cooking
  • 600g Plain flour
  • 1300ml Milk of choice
  • 4 Eggs
  • Chocolate Spread of choice
  • Caramel Sauce of choice


  1. Melt the butter, set aside
  2. Place the flour in a bowl and whisk in the eggs and the milk until well.
  3. Stir in the melted butter and place the batter into a jug for easy pouring
  4. Heat your crêpe pan or frying pan with a little melted butter and pour in enough batter to thinly coat the base of the pan
  5. Swirl the batter around the pan until all evenly coated. Once cooked on one side, flip to finish cooking the other side. Each crêpe should only take a minute or two to make, remove into a plate
  6. Continue cooking until all batter is used up and you have a stack of crêpes ready to fill
  7. Once all crêpes are cooled, start by placing the first crêpe on your cake plate, spread a thin layer of chocolate spread on top, if the sauce is too thick to spread, then just microwave for a few seconds
  8. Place another crêpe on top and repeat this process until all crêpes are stacked with chocolate in between
  9. At this point, you can carefully cut around the edge of the cake with a very sharp knife to give you a cleaner edge
  10. Finally, cover the sides and top of the cake in chocolate spread using a spatula and refrigerate
  11. Remove from the fridge 1 hour before serving to bring to room temperature 
  12. Slice and serve drizzled with your favourite caramel sauce
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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