Double Chocolate Chocolate Pudding Crepe Cake

Delicious crepe cake layered with homemade chocolate pudding and white chocolate crumbs. It’s topped with white chocolate shavings for that extra special touch.

Every time my sister stays with me, we like to bake. When she was staying with me the last time, I planned on making a crepe cake. I was very surprised to hear that my sister didn’t know what a crepe cake was! I must have asked her over and over and over if she was sure that she’s never had or seen one. So I made her one!

I’m going to tell you now before you read the recipe and freak out, this cake does take some time to prepare. But please don’t write it off because it too hard to make, it’s really not hard and it is very tasty! Most of the time is actually chill time, so don’t think twice.

When I make any kind of a pudding or custard filled cake, like Banana Pudding Cake Roll or Boston Cream Crepe Cake, I look at it as a two day job. Not because it’s hard by any means, but because custard/pudding needs time to cool and set. So I make the filling in the morning and let it chill. I prepare the cake by the end of the day and let it set overnight in the fridge. You can even prepare the filling one day, put the cake together the next day and let it chill overnight into a third day. If I’m making this kind of a cake for an occasion, I’d stretch the work for three days.

You will also notice that this cake is filled with delicious, rich homemade chocolate pudding. It’s really tasty but I did adjusted the recipe to make it thicker than I normally do just for this cake.

Double Chocolate Chocolate Pudding Crepe Cake

Delicious crepe cake layered with homemade chocolate pudding and white chocolate crumbs. It's topped with white chocolate shavings for that extra special touch.

5 from 1 vote

Print Rate

Course: Dessert

Cuisine: American

Keyword: cake, chocolate chip, crepe, pudding

Prep Time: 1 day

Cook Time: 1 hour

Total Time: 1 day 1 hour

Author: Lyuba Brooke

Ingredients

• Crepes:
• 2 cups flour
• 3 eggs
• 1 cup milk
• ¼ cup veggie oil
• 1 tsp baking soda
• 4 Tbsp sugar
• ½ tsp salt
• 2 1/2 to 3 cups of boiling water*
• Consistency should be like melted ice cream!
• Chocolate Pudding:
• 1/3 cup white granulated sugar
• 1/4 cup cocoa powder
• 2 oz baking chocolate chopped
• 1/4 cup corn starch
• 1/8 tsp salt
• 1 3/4 cups whole milk
• 1/2 Tbsp unsalted butter
• 1 tsp vanilla
• __
• 1 white chocolate bar about 4.4 oz

Instructions

• Chocolate pudding: In a medium sauce pot, whisk together sugar, cocoa, corn starch, salt and whole milk until all combined. Set over medium heat and add chopped baking chocolate. Stir slowly but constantly until mixture heats through and thickens. This could take 20-25 minutes. I recommend using a silicone covered whisk. Take off heat once the mixture is thick and stir in butter and vanilla. Cover the pot with a towel and let it cool to room literature on the counter. Transfer into a container with a lid and refrigerate for at least 4 hours or overnight.
• Crepes: Preheat a non-stick pan on medium-high heat. Combine flour, eggs, milk, oil, salt, sugar and baking soda. Whisk all well. Slowly, start adding 1/2 cup of the hot water at a time to the batter. Whisking constantly until the batter reaches the consistency of melted ice cream. Pour about 1/2 ladle-full into the hot pan and swirl slowly. Crepes should still be thin so if you see that 1/2 ladle is too much, scoop less batter. (Size of the ladle varies.) For this cake, I spread batter around to about 8-inch round crepe. Cook for a few seconds on each side, until golden-brown. Repeat with all the batter. It would make about 20 crepes.
• Cool crepes in the refrigerator for about 2 hours.
• To assemble the cake: Spread a somewhat thin layer of chocolate pudding on each crepe as you stack them on top of each other. Using a cheese grater, grate some white chocolate on every to every other layer. To secure the layers and to keep the cake from sliding while it's chilling, use one of those long, wooden kebab sticks in the center of the cake. If you have a cake carrier, it would be good to use while the cake is in the fridge.
• Refrigerate for a few hours or overnight to let the cake set. (Overnight would be the best result.)
• To make large white chocolate curls, use white chocolate bar that is at room temperature. Don't refrigerate it. Use large grater and slowly slide the chocolate bar from top to bottom creating long curls. Use about 2 oz of white chocolate for the top. You can decorate the top right before serving.

Notes

Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.

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