bohemianwanderer – This chocolate cherry crepe cake blends layers of cocoa crepes, cherry jam, and white chocolate cream into a stunning dessert. It’s a perfect centerpiece for holidays, birthdays, or any gathering where you want to impress without a complicated process.
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Start by preparing the sour cherry jam. Combine 300g drained sour cherries, 1 tablespoon lemon juice, and 150g jam sugar in a saucepan. Set it over low heat and stir occasionally until the sugar dissolves. Turn the heat to medium, bring it to a boil, and simmer gently for 10–15 minutes. The mixture should turn thick and syrupy. Once done, stir in 1 tablespoon kirsch if using, and let it cool completely.
Next, make the white chocolate cream. Melt 100g white chocolate in a heatproof bowl set over a small pan of simmering water. Let it cool to tepid. Beat 40g soft unsalted butter in a stand mixer until smooth. Add 140g cream cheese and mix well. Pour in the cooled white chocolate and 1 tablespoon kirsch or ¼ teaspoon almond extract if using. Mix until smooth. Add 140ml cold double cream and beat until soft peaks form. Cover and chill for at least one hour or up to two days.
For the crepes, first whisk together 125g plain flour, 2 tablespoons cocoa powder, 1 tablespoon icing sugar, and ¼ teaspoon sea salt in a medium bowl. Next, add two large eggs to the center and whisk to combine. Then, gradually pour in 330ml milk while whisking constantly to create a smooth, lump-free batter. After that, stir in 1 tablespoon melted butter and 1 teaspoon vanilla extract to finish the mixture. Alternatively, you can place all the ingredients in a blender or food processor and blend until smooth.
When ready to cook, heat a large nonstick pan over medium heat and add a small amount of butter. Once the pan is hot, pour in 80ml of batter and swirl to form a thin 23cm crepe. Cook each side for about one minute, then transfer the crepe to a plate and set it aside.
Assembling and Serving the Chocolate Cherry Crepe Cake
To assemble the cake, lay two long pieces of clingfilm crosswise on a work surface. Place the large crepe in the center. Spread 80g of the white chocolate cream over it. Place one of the smaller crepes on top, followed by 50g cherry jam. Continue layering the crepes, alternating 50g cream and 50g jam, ending with a plain crepe on top.
Once the stack is complete, gather the edges of the large crepe to wrap around the sides. Use the clingfilm to secure the shape tightly and twist the ends to form a firm dome. Place it seam-side up into a bowl or deep dish to help hold the curved shape. Chill in the fridge for at least three hours or overnight.
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When ready to serve, remove the clingfilm and invert the cake onto a serving plate. Dust generously with cocoa powder. This dessert offers a rich blend of textures—fluffy crepes, tangy cherry, and silky white chocolate. The cake keeps well for up to two days in the fridge, making it ideal for advance preparation.
This recipe elevates the humble crepe into an elegant, show-stopping dessert. Whether you’re entertaining guests or celebrating something special, this cake delivers both beauty and bold flavor.
