Whip up a decadent chocolate raspberry crepe cake?

Calling all chocolate and raspberry enthusiasts! Say hello to a dessert that combines rich cocoa flavors with the sweet, tartness of raspberries. Each layer of this Crepe Cake is a masterpiece, teasing your taste buds with a symphony of indulgence. Get ready to fall in love with chocolate and raspberries all over again!

You'll need

Items needed to answer the question, whip up a decadent chocolate raspberry Crepe Cake. Items include: All-purpose flour Cocoa powder Granulated sugar Salt Eggs Milk Butter Heavy cream Powdered sugar Fresh raspberries Optional garnish

All-purpose flour 2 cups
Cocoa powder 4 tablespoons
Granulated sugar 1/4 cup
Salt Pinch
Eggs 4 large
Milk 2 cups
Butter 1/2 cup (melted)
Heavy cream 1 cup
Powdered sugar 1/4 cup
Fresh raspberries 1 cup
Optional garnish Additional fresh raspberries, cocoa powder

Take note
Handle the hot stove with caution, and be careful not to burn yourself while cooking the crepes.

1

Prepare the Crepe Batter

In a mixing bowl, whisk together 2 cups of all-purpose flour, 4 tablespoons of cocoa powder, 1/4 cup of granulated sugar, and a pinch of salt. In a separate bowl, whisk together 4 large eggs, 2 cups of milk, and 1/2 cup of melted butter. Gradually pour the wet ingredients into the dry ingredients, whisking until smooth and well combined.

2

Cook the Crepes

Heat a non-stick skillet or crepe pan over medium heat. Grease the pan lightly with butter. Pour 1/4 cup of crepe batter into the pan and quickly swirl it around to evenly coat the bottom. Cook for about 1 minute until the edges start to lift and the bottom is lightly browned. Flip the crepe using a spatula and cook for an additional 30 seconds. Repeat this process for the remaining batter, stacking the cooked crepes on a plate.

3

Prepare the Raspberry Cream Filling

In a mixing bowl, beat 1 cup of heavy cream until soft peaks form. Gradually add 1/4 cup of powdered sugar and continue beating until stiff peaks form. Gently fold in 1 cup of fresh raspberries, crushing some slightly to release their juice.

4

Assemble the Crepe Cake

Place a crepe on a serving plate. Spread a thin layer of raspberry cream filling over the crepe. Repeat this process, layering crepes and raspberry cream until all the crepes are used, finishing with a layer of raspberry cream on top. Optional: Garnish with additional fresh raspberries and a dusting of cocoa powder.

5

Refrigerate and Serve

Cover the crepe cake with plastic wrap and refrigerate for at least 2 hours or overnight. This allows the flavors to meld and the cake to set. Slice and serve the chilled crepe cake, savoring each bite of its chocolaty and fruity goodness.