Are you looking for a delicious dessert that’s both impressive and easy to make? Chocolate Raspberry Mini Crepe Cakes might be just what you need! These delightful little cakes are layered with homemade crepes and a luscious chocolate-raspberry ganache. Did you know that crepes date back to the 13th century? Their versatility continues to make them a beloved treat worldwide. Today, we’ll dive into creating these beautiful mini crepe cakes that can be a showstopper at any gathering or a delightful family treat. Let’s explore how to make Chocolate Raspberry Mini Crepe Cakes that will surely impress!
Ingredients List
Here’s what you’ll need for these delightful Chocolate Raspberry Mini Crepe Cakes:
- 1 1/4 cup milk
- 1 1/4 cup water
- 4 large eggs
- 2 cups all-purpose flour
- 1/2 tsp salt
- 2 TBSP granulated sugar
- 2 oz melted butter (equivalent to 4 TBSP)
- 12 oz semi-sweet chocolate, finely chopped
- 10 oz heavy cream
- 4 oz raspberries, fresh or defrosted from frozen
- 2 TBSP granulated sugar
- 4 oz heavy cream (or 1/2 cup)
- 2 TBSP powdered sugar
- Fresh raspberries for garnish
- Chocolate curls (optional for decoration)
- Heart-shaped candies (optional for a festive touch)
If you want to make this recipe gluten-free, you can substitute the all-purpose flour for a gluten-free blend, and for those with dairy restrictions, consider opting for almond milk and coconut cream.
Timing
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
This total time of 1 hour is surprisingly quick for a delectable dessert that can serve as a centerpiece for brunch or a sweet treat for a weekend gathering.
Step-by-Step Instructions
To Make the Crepes:
- Blend Ingredients: In the bowl of a large blender, combine all ingredients. Start mixing on a slow speed, and once everything is incorporated, switch to medium-high. Blend for 10 seconds, then stop to scrape down the sides. Blend for another 10 seconds.
- Chill the Batter: Pour the crepe batter through a strainer into a container. Cover and chill in the refrigerator for at least 1 hour (overnight is fine). If it separates, just whisk gently to bring it back together.
- Heat the Pan: Heat a small nonstick skillet over medium heat. If necessary, add some butter for easier flipping. Pour about a tablespoon of batter into the pan, swirling it to create a circle about 5 to 5.5 inches wide.
- Cook Crepes: Cook until the top looks set and no longer shiny, then flip and cook briefly on the other side. Each batch should yield about 50 mini crepes, perfect for layering!
- Cool Crepes: Once all are done, let them cool completely before assembling. You can wrap and store them for a few days in the fridge if you’d like to prepare in advance.
To Make the Chocolate-Raspberry Whipped Ganache:
- Heat Cream: Place chopped chocolate in a medium bowl. Warm the cream in a small saucepan over medium heat until it simmers and bubbles form on the sides.
- Combine: Pour the hot cream over the chocolate, let it sit for a minute, then whisk gently until smooth and shiny. Cover with cling wrap and let it cool to room temperature for at least 1 hour.
- Whip Ganache: Transfer cooled ganache to a stand mixer fitted with the whisk attachment. Whip on medium speed until it lightens in color and increases in volume to get a fluffy texture.
- Add Raspberries: Mash the raspberries with sugar and stir them into the ganache. The mixture should be spreadable but not runny.
To Assemble:
- Layer Crepes: Place two crepes on serving plates, top each with a generous spoonful of ganache. Spread evenly to the edges and add another crepe on top, continuing until all crepes are stacked.
- Decorate: Thinly spread some chocolate on the top crepe of each stack. Whip the heavy cream with powdered sugar until firm peaks form and decorate with the whipped cream, fresh raspberries, chocolate shavings, and heart-shaped candies.
- Chill & Serve: Refrigerate the assembled cakes for 1-2 hours to set. Slice when chilled and enjoy!
Nutritional Information
These Chocolate Raspberry Mini Crepe Cakes pack a delightful flavor with the following approximate nutritional information per serving (based on 12 servings):
- Calories: 320
- Total Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Sugars: 15g
- Protein: 6g
Healthier Alternatives for the Recipe
- Dairy-Free: Use almond milk or oat milk and coconut cream as replacements.
- Sugar Alternatives: Consider using stevia or coconut sugar instead of granulated sugar for a lower glycemic option.
- Flour Swap: A gluten-free flour blend can replace all-purpose flour, making this dessert suitable for gluten-intolerant friends.
Serving Suggestions
These mini crepe cakes are visually stunning, especially when served on colorful plates topped with extra fresh raspberries or a drizzle of raspberry sauce. Combine them with a scoop of vanilla ice cream or serve alongside a warm cup of coffee or tea for an indulgent touch.
Common Mistakes to Avoid
- Overmixing the Batter: Don’t overblend the crepe batter; it should be smooth but not overmixed or it can become tough.
- Inadequate Cooling of Crepes: Letting crepes cool fully will make assembling much easier and prevent melting the ganache layer below.
- Too Hot Pan: Make sure your pan isn’t too hot to avoid burning the crepes. A well-regulated heat will yield beautiful crepes every time.
Storing Tips for the Recipe
Store any leftover mini crepe cakes tightly wrapped in plastic in the refrigerator for up to 3 days. The crepes can also be stored separately, well-wrapped in parchment paper, for up to a week, making for a quick and easy dessert any time!
Conclusion
Chocolate Raspberry Mini Crepe Cakes are a perfect way to impress your guests while also enjoying a delightful treat within the comfort of your home. With easy-to-follow steps, you can create something truly special. Why not give this recipe a try and share your results? You might just discover your new favorite dessert!
FAQs
Can I use frozen raspberries for the ganache?
Absolutely! Just ensure they are thawed and mashed well with sugar before mixing them into the ganache.
How do I ensure my crepes are round?
If you’re struggling, use a ring mold in the pan while pouring the batter to help maintain a round shape.
Can I make this recipe ahead of time?
Definitely! You can prepare the crepes and ganache a day in advance. Just assemble the cakes closer to serving time.
Embrace the joy of baking and share your experience with these Chocolate Raspberry Mini Crepe Cakes!
Print
Chocolate Raspberry Mini Crepe Cakes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 mini cakes 1x
- Category: Dessert
- Method: Stovetop, Assembling
- Cuisine: French-inspired
- Diet: Vegetarian
Description
Chocolate Raspberry Mini Crepe Cakes are a delightful treat that will impress your family! Perfect for weekends or special occasions. Enjoy making and sharing these yummy layers of goodness!
Ingredients
Ingredients:
1 1/4 cup milk
1 1/4 cup water
4 large eggs
2 cups all-purpose flour
1/2 tsp salt
2 TBSP granulated sugar
2 oz melted butter
12 oz semi-sweet chocolate finely chopped
10 oz heavy cream
4 oz raspberries fresh or defrosted from frozen
2 TBSP granulated sugar
4 oz heavy cream
2 TBSP powdered sugar
Fresh raspberries
Chocolate curls optional
Heart-shaped candies optional
Instructions
Instructions:
1. In the bowl of a large blender, combine all of the ingredients. Mix first on slow speed, and then once everything is incorporated, turn the speed to medium-high. Blend for 10 seconds, then stop and scrape down the sides of the blender with a spatula. Blend for 10 more seconds.
2. Pour the crepe batter through a strainer into a bowl or other container. Cover and chill it in the refrigerator for at least 1 hour (overnight is okay.) If it has been refrigerated overnight and looks separated, gently whisk to bring it back together and make it a homogenous batter.
3. Heat a small nonstick skillet over medium heat. (A crepe pan makes things extra-easy but definitely isn’t necessary.) If your nonstick coating is a little old, add a bit of butter to the pan to make sure the crepes are easy to flip. Pour a tablespoon of batter into the pan and quickly swirl it around to make a circle 5 – 5.5 inches wide. The pan should be hot enough that the batter starts to cook immediately once it’s swirled, but not so hot that it sizzles on contact and doesn’t swirl easily. You’ll want to experiment with the first few crepes to discover the right temperature for your particular stove and pan. Cook until the top of the crepe loses its raw shine and takes on color along the edges. Flip the crepe over and cook just until the bottom is set. Slide the crepe out of the pan and onto a plate, and repeat with more batter. This recipe should yield about 50 mini crepes, and you can speed things up by making them simultaneously in two pans if you feel comfortable juggling that.
4. If you have trouble making round crepes, and if you have a large ring mold about 5 inches across, you can place the mold in the pan and pour the batter in the center, then swirl it around until it covers the whole center area. Remove the mold and cook the crepes as described above. This isn’t necessary, but it can help you to make round crepes.
5. Once all the crepes are made, let them cool completely before assembling the crepe cake. They can be made in advance and kept, well-wrapped, for several days in the refrigerator or freezer.
6. Place the chopped chocolate in a medium bowl. Pour the cream into a small saucepan and heat over medium heat until it is at a simmer and bubbles appear along the sides of the pan.
7. Pour the hot cream over the chocolate and let it sit for one minute to soften. After a minute, gently whisk the cream and chocolate together until the mixture is smooth and shiny. Press a layer of cling wrap on top of the chocolate and let it cool completely to room temperature, at least 1 hour. The ganache can be made several days in advance and kept in the refrigerator. Bring it to room temperature before whipping it.
8. To whip the ganache, transfer room-temperature ganache to the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until the ganache lightens in color, increases in volume, and has a fluffy texture. Again, this is best done with ganache that is neither warm nor cold. Do not overwhip, or it will become grainy. Stop when the ganache is light and has the texture of softly whipped cream—it will not become as stiff as most buttercreams, but it will thicken as it sets, so don’t worry if it seems a bit soft.
9. Mash the raspberries with the sugar, and stir them into the ganache. The mixture should be like soft whipped cream, but it shouldn’t be too runny—you should be able to easily spread it with a knife.
10. Place two crepes on two serving plates. Top each with a generous spoonful of the chocolate raspberry ganache. Spread it out to the edges of the crepes in an even layer, then add another crepe on top of each, lining up the sides so they’re even. Continue to stack layers of crepes and chocolate until you’ve used all the crepes. If you have more extra raspberries, chop a few and scatter them in between every few layers of crepes to increase the raspberry flavor.
11. Spread a thin layer of chocolate on the top crepe of each crepe stack. Combine the heavy cream and powdered sugar in the bowl of a mixer and whip them together until the cream holds firm peaks. Decorate the top of the crepe cakes with a big pile of whipped cream, fresh raspberries, chocolate shavings, and heart-shaped chocolates. Chill the assembled cakes in the refrigerator for 1-2 hours, to make them easier to slice neatly.
12. Slice the cakes when they are well-chilled. They are best the day it is made, but can be kept for several days, with plastic wrapped tightly around the sides, in the refrigerator.
Notes
You can make the crepes and ganache up to 2 days in advance.
A blender is the fastest way to make a smooth, lump-free batter.
Use fresh raspberries for best flavor, but frozen will work in a pinch.
Chill the finished cakes well before slicing to keep the layers neat.
Nutrition
- Serving Size: 1 mini crepe cake
- Calories: 320
- Sugar: 15g
- Sodium: 110mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: mini crepe cake, chocolate raspberry dessert, layered crepes, whipped ganache recipe, raspberry chocolate treat, elegant desserts, brunch dessert idea