Layer upon layer of delicate crêpes and rich chocolate ganache come together in this showstopping dessert that’s far easier to make than it looks.
This towering masterpiece might look like it belongs in the window of a fancy patisserie, but you don’t need pastry school credentials to pull it off. If you can make a crêpe and ganache, you can build this beauty one layer at a time. And it only gets better when you cut that first slice to reveal layers of whisper-thin crêpes, stacked high and bound together with silky ganache to create a cake that celebrates texture just as much as flavor.
It’s elegant, it’s decadent, and it’s unapologetically chocolate-filled. Honestly, I’ll find any excuse to make this cake: birthdays, dinner parties, or simply because the dog didn’t bark at the mailman for once. If there’s chocolate involved, I’ll consider any occasion a special occasion.
Folded into both the crêpes and the ganache, Bailey’s coffee creamer lends every bite smooth, subtle notes of Irish cream. Pair that with over a full pound of chocolate (yes, really), and you’ve got an indulgent, impressive cake that still feels playful. It’s every bit as fun to make as it is to eat, but just be warned: things might get a little messy along the way.
The art of crêpe cakes
Crêpe cakes may look intimidating, but they’re really just a lesson in patience and assembly. Unlike traditional layer cakes, which demand perfect leveling, careful crumb coats, and seemingly endless bowls of frosting, crêpe cakes are wonderfully forgiving. Each crêpe creates a thin, flexible layer, and a swipe of ganache keeps the stack together. The more crêpes you add, the taller and more impressive the cake becomes—think of it like Jenga, only far more delicious.
Ganache is the other star here, and it couldn’t be simpler. Just heat cream, pour it over chopped chocolate, and whisk until smooth. In this recipe, the addition of Bailey’s Coffee Creamer takes it up a notch, creating a silky filling that spreads beautifully while adding subtle Irish cream flavor. Once whipped, it becomes fluffy, light, and ideal for layering between the delicate crêpes. The final effect is nothing short of stunning, especially when served on a beautiful cake stand.
Though we suggest decorating the cake with coffee beans, you could also try shavings of dark chocolate, chocolate sprinkles, chopped nuts, coconut flakes, edible flowers (violets are particularly beautiful), fresh berries, or even just a light dusting of cocoa powder.
How do I store leftovers?
Crêpe cake keeps beautifully, which makes it an excellent make-ahead dessert. Store it in the refrigerator in an airtight container or cake carrier for up to 3 days. If you’d like to store it longer, flash-freeze the cake (sliced or whole) for 1 hour before wrapping it in plastic wrap and then foil. Freeze for up to 2 months. To serve, let the frozen cake thaw in the fridge overnight before enjoying.
Serving suggestions
A hot cup of coffee or espresso balances the richness of this cake, while a small glass of dessert wine or an Espresso Martini can make it feel even more special. For a dessert spread, serve alongside lighter sweets like Fruit Soup or Roasted Strawberries to give your guests some variety.
If you’re looking for more surprisingly easy “special occasion” treats, you might want to try Chocolate Lava Cake, Pots De Crème, Fruit Pizza, or Chocolate Cheesecake next.
Ingredients
For The Crêpes:
- 2 cups whole-wheat pastry flour
- 2 cups Bailey's coffee creamer original Irish cream flavor
- 1 cup strong brewed coffee
- 4 teaspoons olive oil
- 4 eggs
For The Ganache:
- 1 cup + 2 tablespoons heavy whipping cream
- ¾ cup Baileys coffee creamer original Irish cream flavor
- 3 tablespoons light corn syrup
- 18 ounces semisweet chocolate roughly chopped
- Coffee beans for garnish (optional)
Instructions
- Place all the crêpe ingredients in a blender and blend until smooth and combined. Refrigerate the crêpe batter for at least 1 hour.
- In a medium pot, combine the whipping cream, ¾ cup Bailey's coffee creamer, and light corn syrup over medium heat. Bring the mixture to a boil and remove from the heat.
- Add the chopped chocolate and let stand for 30 seconds. Then whisk until the chocolate is totally smooth and melted.
- Pour the ganache into a large bowl and refrigerate until solid throughout, about 3 hours.
- After the crêpe batter has chilled for 1 hour, spray a crêpe pan (or frying pan) with nonstick cooking spray and heat over medium heat.
- Pour a scant ¼ cup of batter into the pan and tilt with a circular motion so that the batter coats the pan evenly.
- Cook the crêpe until the edges start to turn golden brown and lift away from the sides of the pan. Use a thin spatula to lift the side of the crêpe off the pan, then quickly flip the crêpe with your fingers and cook for 30 seconds more. Place the cooked crêpe onto a plate and repeat until all the batter is gone, stacking the crêpes on the plate. Refrigerate the cooked crêpes until the ganache is ready.
- Once the ganache has firmed up, beat it with an electric hand mixer until soft and fluffy and it turns lighter in color.
Cake Assembly:
- Place one crêpe onto a plate. Drop a heaping tablespoon of whipped ganache on top and spread out very thinly to cover the whole crêpe (an offset spatula is the best tool for the job). Add another crêpe on top and repeat until you get to the last crêpe.
- Add another 2 tablespoons of ganache onto the top of the cake and smooth out. Then spread some of the whipped ganache over the sides of the cake until you can no longer see the edges of the crêpes and it is smooth and even. You should still have some ganache left.
- Refrigerate the cake until the ganache is set, about 30 minutes.
- While the cake sets, microwave the remaining ganache for 10-20 seconds, until it is just melted (you don't want it too hot). Pour it into a liquid measuring cup and let stand and come to room temperature.
- Once the first layer of the ganache is set, place the cake on a cooling rack set over a parchment-lined baking sheet. Pour the rest of the ganache over the cake, letting it drip down the sides.
- Smooth the ganache out over the whole cake. Garnish with coffee beans, if desired, and refrigerate until ready to serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Thanks so much! This helped point to point.