Chocolate Crepe Roll Cake with Ganache

By Mason BrooksAug 4, 2026

This chocolate crepe roll cake is an impressive dessert, featuring delicate chocolate crepes filled with a rich vanilla cream cheese and whipping cream mixture, all enveloped in a luscious chocolate ganache topped with walnuts. The cake offers a delightful balance of flavors and textures, with the smooth creaminess of the filling contrasting with the chocolatey crepes and the glossy ganache. It's perfect for celebrations or special occasions, serving as a show-stopping finale to any meal.

0(0)

Prep 60 minCook 20 minTotal 80 min12 servings

Instructions

Mix all the dry ingredients in a bowl and make a hole in the center.

Add the wet ingredients at the center and whisk from the center, adding the dry ingredients little by little to prevent lumps from forming.

Pass the dough through a colander/sieve and let it rest for 30 minutes in the fridge.

Place a bit of butter on a non-stick 25cm/10in diameter pan over medium heat and add about ⅔ ladle of the batter.

Ensure the batter covers both the base and sides of the pan.

When the edges become crispy, unstick a corner and flip it carefully.

Repeat with all the batter and let the crepes cool completely.

Place all the crepes one on top of the other and use a ruler and knife to make them more square.

Use an electric mixer to beat the cream cheese with the vanilla and sugar until creamy.

Gradually add whipping cream while beating until fully incorporated and fluffy.

To assemble, lay one crepe next to the other, slightly overlapping them, and spread a thin layer of filling on top using an offset spatula.

Roll the crepes tightly.

Lay two crepes next to each other and spread the filling, placing the previous roll at the edge before rolling it.

For the next layer, cut one crepe in half and place each half on either side of a whole crepe, ensuring seams are not at the center.

Continue layering and rolling the crepes, aligning edges to avoid bumps.

Once the roll is ready, place it on a lined tray and freeze for 1 to 2 hours.

For the ganache, heat cream and sugar over medium heat until steaming.

Melt the chocolate in a bowl and add the heated cream, stirring until smooth.

Incorporate butter and walnuts into the ganache.

Remove the roll from the freezer, place it on a cooling rack, and cover with ganache.

Refrigerate overnight, then remove edges for presentation.

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Desserts

Chocolate Crepe Roll Cake with Ganache

Name: Chocolate Crepe Roll Cake with Ganache
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 12 servings
Ingredients: 375 g all-purpose flour; 6 tbsp unsweetened cocoa powder; 3 whole eggs; 8 tbsp granulated sugar; 1.5 tsp salt; 900 ml milk; 60 g unsalted butter (melted and cooled to room temperature plus more to cook); 300 g cream cheese; 300 g whipping cream (cold from the fridge); 100 g icing sugar (powdered sugar); 1 unit vanilla pod (seeds or 1 tbsp vanilla paste or 1 tsp vanilla extract); 80 g dark chocolate (60-70% cacao); 80 g whipping cream; 40 g granulated sugar; 20 g cold unsalted butter (cut into cubes); 60 g toasted walnuts (chopped)

By Mason BrooksAug 4, 2026

0(0)

Prep 60 minCook 20 minTotal 80 min12 servings

Ingredients

Servings12

•375 g all-purpose flour
•6 tbsp unsweetened cocoa powder
•3 whole eggs
•8 tbsp granulated sugar
•1.5 tsp salt
•900 ml milk
•60 g unsalted butter (melted and cooled to room temperature plus more to cook)
•300 g cream cheese
•300 g whipping cream (cold from the fridge)
•100 g icing sugar (powdered sugar)
•1 unit vanilla pod (seeds or 1 tbsp vanilla paste or 1 tsp vanilla extract)
•80 g dark chocolate (60-70% cacao)
•80 g whipping cream
•40 g granulated sugar
•20 g cold unsalted butter (cut into cubes)
•60 g toasted walnuts (chopped)

Instructions

1
Mix all the dry ingredients in a bowl and make a hole in the center.
2
Add the wet ingredients at the center and whisk from the center, adding the dry ingredients little by little to prevent lumps from forming.
3
Pass the dough through a colander/sieve and let it rest for 30 minutes in the fridge.
4
Place a bit of butter on a non-stick 25cm/10in diameter pan over medium heat and add about ⅔ ladle of the batter.
5
Ensure the batter covers both the base and sides of the pan.
6
When the edges become crispy, unstick a corner and flip it carefully.
7
Repeat with all the batter and let the crepes cool completely.
8
Place all the crepes one on top of the other and use a ruler and knife to make them more square.
9
Use an electric mixer to beat the cream cheese with the vanilla and sugar until creamy.
10
Gradually add whipping cream while beating until fully incorporated and fluffy.
11
To assemble, lay one crepe next to the other, slightly overlapping them, and spread a thin layer of filling on top using an offset spatula.
12
Roll the crepes tightly.
13
Lay two crepes next to each other and spread the filling, placing the previous roll at the edge before rolling it.
14
For the next layer, cut one crepe in half and place each half on either side of a whole crepe, ensuring seams are not at the center.
15
Continue layering and rolling the crepes, aligning edges to avoid bumps.
16
Once the roll is ready, place it on a lined tray and freeze for 1 to 2 hours.
17
For the ganache, heat cream and sugar over medium heat until steaming.
18
Melt the chocolate in a bowl and add the heated cream, stirring until smooth.
19
Incorporate butter and walnuts into the ganache.
20
Remove the roll from the freezer, place it on a cooling rack, and cover with ganache.
21
Refrigerate overnight, then remove edges for presentation.