Chocolate Kahlua Crêpe Cake
Makes an 8-inch cake, enough to serve 10
  • 1 cup all purpose flour
  • ⅛ tsp salt
  • ¼ cup confectioners sugar
  • 6 large eggs, beaten
  • ½ cup cream
  • ½ tsp vanilla
  • 1 cup whole milk
  • 50 grams unsalted butter, melted
Chocolate-Kahlua Filling
  • 350ml heavy whipping cream, cold from the refrigerator
  • 3 tablespoons granulated sugar
  • 2 tablespoons Kahlua
  • 3 tablespoons unsweetened cocoa powder
Chocolate-Kahlua Ganache
  • 200 grams dark chocolate, with minimum 60% cocoa solids (I used 70% Varlhona)
  • 240 ml heavy cream
  • 2 tablespoons Kahlua
  • Crêpes
  • Chocolate-Kahlua Filling
  • Chocolate-Kahlua Ganache
  • 50 grams chocolate, melted (for the chocolate collar, optional)
  1. Sift flour, salt and sugar into a large bowl and make a well in the middle. Whisk in the eggs, cream and vanilla. Whisk in milk until you get the consistency of heavy cream (I used the whole cup of milk). Strain over a sieve into a clean bowl for a lump-free mixture.
  2. Heat an 8-inch non-stick frying pan over medium-heat. Brush with melted butter - the butter should be sizzling. Stir the batter and scoop a scant ¼-cup batter.
  3. Hold the frying pan with your power hand (right hand if you are right-handed) and the scoop of batter with the other. Pour the batter in the middle of pan, swirling the pan as you pour so that the batter coats all around the pan. Cook for 2 to 3 minutes until the crêpe is lightly golden-brown at the bottom. Slide the crêpe out onto a large plate.
  4. Repeat the process until all the batter has been used up. You will end up with 20 to 25 crêpes (some of which might not be usable if this is your first time making it, but it's okay). This will take about 1 hour.
  5. Let the crêpes cool completely before assembly.
Chocolate Kahlua Filling
  1. Place the chilled whipping cream in a very chilled bowl. If working in a warm kitchen, set the bowl over another bowl of ice water. Using an electric mixer, whip until soft peaks form. Add in sugar, Kahlua and sift in cocoa powder. Whip until stiff peaks formed. Keep it refrigerated until needed.
Chocolate-Kahlua Ganache
  1. Chop chocolate into very small pieces. Place them in a large heatproof bowl. Heat the cream until simmering then pour it over the chopped chocolate. Set aside for 5 minutes then stir until all the chocolate has melted and the mixture is smooth. Stir in the Kahlua. Let cool to room temperature before using.
  1. Dab a little filling on a serving plate. Place a crêpe in the center. Spread a very thin layer of ganache over the crêpe with the back of a spoon, just enough to cover the crêpe. Spread a little filling over the crêpe. Place a crêpe on top. Repeat until all the filling has been used up.
  2. Frost the cake with the ganache. Chill the cake for at least 1 hour.
  3. To make the chocolate collar: Cut a strip of parchment paper long enough to go around the cake. The height of the strip should be about ¼-inch taller than the cake. Spread a thick layer of the melted chocolate on top and set aside for 15 to 20 minutes, until the chocolate is starting to set. Lift up the collar and wrap it around the cake, snipping off the excess. Refrigerate the cake for 30 minutes. Gently peel away the parchment paper.
  4. Dab the bottom of the truffles (if any) with a little melted chocolate and "glue" to the top of the cake to decorate.
  5. Chill the cake until ready to serve.
Recipe by Foodie Baker at