Rachael Ray: Chocolate & Cream Cheese Crepe Cake Recipe

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Rachael Ray: Chocolate & Cream Cheese Crepe Cake

Grant Melton, a member of Rachael Ray’s culinary team, may just be the king of all desserts! If you ask me, he deserves his own cooking show, or at least a segment on Rachael’s show. Thankfully, he often makes appearances to share more of his greatest sweet treats. First, he blessed us with his incredible Brownie Ice Cream Cake, and then he showed viewers how to make his Chocolate and Cream Cheese Crepe Cake at home! Crepes, by themselves, are such a tasty treat! So you can imagine what happens when you pile several of them on top of each other with creamy layers of filling in between! This is one dessert recipe that will make everyone beg you for the recipe!

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Rachael Ray: Chocolate & Cream Cheese Crepe Cake Recipe Ingredients

Rachael Ray: Chocolate & Cream Cheese Crepe Cake Recipe

Grant Melton’s Chocolate and Cream Cheese Crepe Cake is such a luxurious dessert, yet it’s so easy to put together! (eventcoverage / Flickr)

For the Crepes:

  • 4 large eggs
  • 3/4 C water
  • 2 C flour
  • 1 1/2 C milk
  • 1/2 C butter – melted, cooled

For the Filling:

  • 2 C confectioners’ sugar
  • 1 tsp vanilla extract or vanilla bean paste
  • 2 8-oz bricks cream cheese – softened
  • 1/4 C heavy cream
  • pinch of salt

For the Frosting:

  • 3 C confectioners’ sugar
  • 1/2 C dark cocoa powder
  • 2 sticks butter – softened
  • 2/3 C heavy cream
  • 1/2 tsp salt

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Rachael Ray: Chocolate & Cream Cheese Crepe Cake Recipe Directions

For the Crepes:

  1. Put all the ingredients into a blender and blend on high for at least a minute
  2. Pour the batter through a fine mesh sieve or strainer to get rid of any lumps
  3. Let the batter rest for 15 minutes before cooking
  4. When 15 minutes have passed, heat a 12-inch nonstick skillet over high heat
  5. Once the skillet is hot, pour 1/4 C of the batter into the middle of the skillet, then spread to cover the bottom of the skillet
  6. Cook for 1-2 minutes, until the sides of the crepe start to pull away from the pan and it appears a little dryon top
  7. Use a small rubber spatula to flip the crepe and cook for a few seconds on the other side
  8. Continue with the rest of the batter, making approximately 14 crepes

For the Filling:

  1. Put the cream cheese and confectioners’ sugar in a stand mixer and mix on low until incorporated
  2. Add the vanilla extract, cream, and salt, then mix until combined
  3. Turn the mixer up to high speed and beat for about a minute to fluff
  4. Use a spatula to spoon the filling into a bowl, then set aside

For the Frosting:

  1. Clean out the bowl of the stand mixer, then add the confectioners’ sugar and butter
  2. Mix on low speed, then add the cocoa powder, cream, and salt
  3. Set aside

For the Cake:

  1. Put one crepe onto a plate and add three tbsp of filling on top
  2. Spread the filling into a thin layer over the entire surface of the crepe
  3. Top with another crepe, then repeat until you’ve used all the crepes, finishing with a crepe on top
  4. Spread the frosting all over the top and sides of the cake to cover

 

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