This Chocolate Raspberry Crêpe Cake is made with chocolate in between each thin, fluffy layer so it melts and is then topped with yogurt or ice cream and more chocolate. This deliciously, rich cake is perfect for breakfast or dessert!
By Nourishing Amy
Chocolate Raspberry Crêpe Cake
Prep Time: 30 minutes
Serves: 4-6 People
1¾ cup plain flour
1 tbsp sugar
A pinch of salt
2½ cup plant-based milk
Sunflower oil, to grease
50g (½ bar) Dark Chocolate Raspberry Chocolate, plus extra
1¼-¾ thick yogurt like coconut or use equivalent whipped cream
Fresh raspberries, chopped small
Make the crêpe batter: whisk together the flour, sugar and salt and then whisk in the milk until smooth and no lumps of flour remain.
Heat a large non-stick frying pan and wipe the surface with sunflower oil (it’s easy to use a pastry brush to do this or use a spray bottle).
Once hot, allow 2-3 tbsp of batter per crêpe for smaller ones or 4-6 tbsp for larger ones. As soon as the batter hits the pan, swirl it around and you can use an offset spatula to evenly spread out the batter, too.
Fry for 2 minutes or until it is turning transparent and turning golden, flip over and cook on the second side. Transfer to a plate to keep warm and continue to make all the crêpes (don’t worry if the first few are not as neat).
Allow the crêpes to cool fully as the yoghurt/cream is cold. Chop the 50g chocolate very small, or grate it.
Once cool, add one crêpe to a plate, spread with a thin layer of yogurt/cream and a sprinkling of chocolate and repeat this process to build your crêpe cake, adding in some chopped raspberries to some layers.