Mille Crepe Cake

Total Time Prep: 1 hour + chilling Cook: 1 hour + chilling
Yield 8 servings
Test Kitchen Approved
Our showstopping mille crepe cake layers white chocolate buttercream, rich ganache and chocolate crepes. It takes some time to make, but it's worth it.

Ingredients

  • 3/4 cup unsalted butter, cubed
  • 8 ounces bittersweet chocolate, coarsely chopped
  • 6 large eggs
  • 2-1/2 cups whole milk
  • 3 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • WHITE CHOCOLATE BUTTERCREAM:
  • 8 ounces white baking chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 2-1/4 cups sugar
  • 1 teaspoon cream of tartar
  • 8 large egg whites
  • 2 cups unsalted butter, softened
  • 2 teaspoons vanilla extract
  • SEMISWEET CHOCOLATE GANACHE:
  • 6 ounces semisweet chocolate, chopped
  • 3/4 cup heavy whipping cream
  • 2-1/2 teaspoons corn syrup
  • 1/8 teaspoon salt

Directions

  1. In a microwave, melt butter and chocolate; stir until smooth. Set aside to cool. In a large bowl, whisk the eggs, milk, vanilla and cooled chocolate mixture. Combine the flour, sugar and salt; add to egg mixture and mix well. Cover and refrigerate for 2 hours or overnight. (Batter will appear curdled.)
  2. For buttercream, in a microwave, melt white chocolate with cream; stir until smooth. Set aside to cool. In a small bowl, combine sugar and cream of tartar.
  3. Place egg whites in a double boiler or metal bowl over simmering water; stir in the sugar mixture. Constantly whisk until mixture reaches 120-130° (do not overheat). Stirring gently, keep at 120-130° for 2 minutes. Immediately transfer to a mixing bowl.
  4. With a whisk attachment, beat on high speed for 5 minutes. Reduce speed and beat for 5 additional minutes or until cool and stiff. Transfer to a large bowl.
  5. In the same mixing bowl with the whisk attachment, beat butter and vanilla until light and fluffy. Beat in cooled white chocolate mixture. With a spatula, stir a fourth of the meringue into butter mixture until no white streaks remain. Fold in remaining meringue. Cover and refrigerate.
  6. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons crepe batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry, about 2 minutes; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed.
  7. When cool, stack crepes with waxed paper or paper towels in between.
  8. To assemble, place one crepe on a cake plate. Spread with 3 tablespoons buttercream. Repeat layers until 10 crepes are used. Refrigerate for 15 minutes. Repeat layering and chilling until 30 crepes are used, ending layers with a crepe. (Save remaining crepes for another use.) Refrigerate.
  9. For ganache, place chocolate in a small bowl. In a small saucepan, bring the cream, corn syrup and salt just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency. Spread over top and sides of cake. Refrigerate for 1 hour before serving.

Nutrition Facts

1 piece: 781 calories, 56g fat (31g saturated fat), 179mg cholesterol, 192mg sodium, 66g carbohydrate (53g sugars, 2g fiber), 10g protein.

No other dessert has wowed family and friends the way this stunning crepe cake did the first time I made it. A showstopper in every sense of the word, it features layers of tender chocolate crepes and rich white chocolate buttercream frosting draped in a semisweet chocolate ganache. —Tina Sawchuk, Ardmore, Alberta
Recipe Creator

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