By Aqsa 
If you’re looking for a show-stopping dessert that’s as delightful to eat as it is to look at, the Crepe Cake Roll with Crispy Chocolate Coating checks every box. It combines soft, tender layers of chocolate crepes with a rich and fluffy chocolate cream filling, all encased in a glossy, crisp chocolate shell topped with crushed peanuts. This dessert is perfect for special occasions, indulgent weekends, or when you simply want to impress friends and family with your baking skills.
In this post, we’ll walk through the recipe step-by-step and talk about the techniques behind each layer, the ingredients used, and tips to make your crepe cake roll truly sensational.
The Components of the Crepe Cake Roll
This dessert is a celebration of texture and flavor. It consists of three key components:
Chocolate Crepes – Thin, soft, and slightly chewy, these crepes are the foundation of the cake.
Chocolate Cream Filling – A luscious blend of whipped cream and chilled chocolate ganache, whipped to perfection.
Crispy Chocolate Coating – A dark chocolate shell enriched with coconut oil and crushed peanuts for an irresistible crunch.
Ingredients Breakdown
Let’s begin with a detailed look at the ingredients and their roles in this delightful creation:
For the Chocolate Sauce (Ganache):
Dark Chocolate (70g) – Choose high-quality chocolate with at least 70% cocoa for a rich, bittersweet flavor.
Whipping Cream (70g) – This adds a creamy texture to the chocolate sauce, turning it into a smooth ganache.
For the Crepe Batter:
Eggs (4) – Provide structure and help bind the ingredients.
Caster Sugar (30g) – Sweetens the crepes subtly without overpowering the chocolate flavor.
Cocoa Powder (10g) – Adds a deep chocolate flavor.
Cake Flour (100g) – Yields a tender crepe due to its lower protein content.
Milk (300g) – Helps thin out the batter for crepe consistency.
Melted Butter (30g) – Adds richness and prevents sticking during cooking.
For the Cream Filling:
Whipping Cream (250g) – When whipped, creates a fluffy texture.
Caster Sugar (70g) – Sweetens the whipped cream just right.
Chilled Chocolate Sauce – Mixed into the cream to enhance the chocolate flavor.
For the Chocolate Coating:
Dark Chocolate (100g) – Forms the shell of the roll.
Coconut Oil (30g) – Gives the coating a glossy finish and helps it harden with a satisfying snap.
Crushed Peanuts – Introduce a nutty crunch and contrast in texture.
Step-by-Step Method
1. Preparing the Chocolate Sauce (Ganache)
Start by making the chocolate sauce. Heat 70g of dark chocolate and 70g of whipping cream in a small saucepan over low heat, stirring until completely melted and smooth. Pour the mixture into a bowl and refrigerate it until it’s chilled. This forms the chocolate base for your cream filling, and chilling it helps it blend better with the whipped cream later.
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2. Making the Chocolate Crepe Batter
In a large mixing bowl, whisk together the eggs and 30g of caster sugar until well combined. Sift in the cocoa powder and cake flour, mixing gently to avoid lumps. Add in the melted butter and milk, stirring until the batter is smooth and lump-free.
To ensure your crepes are silky and uniform, strain the batter through a fine mesh sieve. This removes any residual lumps and helps with even cooking.
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3. Cooking the Crepes
Heat a non-stick frying pan over low heat. Pour a thin layer of batter into the pan, tilting it to spread the batter evenly. Cook until set and slightly dry on the surface—there’s no need to flip. Once cooked, remove from the pan and allow it to cool. Repeat until all the batter is used, stacking the crepes with parchment paper in between to prevent sticking.
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4. Making the Chocolate Cream
In a mixing bowl, combine 250g of whipping cream, 70g of caster sugar, and the chilled ganache. Using an electric mixer, whip the mixture until it reaches 90% stiff peaks—firm, but still smooth and pipeable. Transfer the cream into a piping bag for easy layering.
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5. Assembling the Crepe Cake Roll
On a large piece of parchment paper, begin layering the crepes. After laying each crepe flat, pipe a layer of chocolate cream over the surface and smooth it out evenly with a spatula. Repeat this process, layering crepes and cream, until you have a stack that’s sturdy enough to roll.
Once layered, gently roll the crepes into a tight log. Use the parchment paper to help guide the roll and maintain a uniform shape. Wrap the log tightly and chill it in the fridge for at least an hour to set.
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6. Preparing the Crispy Chocolate Coating
Melt 100g of dark chocolate and 30g of coconut oil over a double boiler. Stir until smooth and glossy. Once melted, mix in the crushed peanuts and allow the mixture to cool to about 35°C. This is the ideal temperature for coating—it’s fluid enough to pour but cool enough not to melt the cream inside the roll.
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Place the chilled crepe roll on a wire rack and pour the chocolate coating over it, letting the excess drip off. Use a spatula to help spread the coating if needed. Let the coating set in the fridge for a few minutes until it hardens.
Final Presentation and Serving Tips
Once set, slice the roll into portions using a sharp, warmed knife for clean cuts. The layers of crepe, cream, and crispy chocolate are visually stunning and absolutely delicious.
Serve it chilled for the best texture—the crisp chocolate shell, creamy filling, and tender crepe layers will create a wonderful contrast. You can garnish the top with extra crushed peanuts, a dusting of cocoa powder, or even a drizzle of melted chocolate for added flair.
Tips for Success
Chill between steps – This helps the cream firm up and makes the roll easier to shape.
Use good quality chocolate – The flavor of the chocolate is key to this dessert’s richness.
Thin crepes are better – Keep the crepes thin and uniform for easy rolling.
Control the coating temperature – Letting the chocolate mixture cool before coating prevents melting the cream filling.
A Dessert Worth the Effort
The Crepe Cake Roll with Crispy Chocolate Coating is not just a dessert—it’s an experience. It combines technique, texture, and taste in the most elegant way. Whether you’re preparing it for a dinner party or just want to treat yourself, this cake roll is guaranteed to impress.
Take your time with each layer, enjoy the process, and relish the end result. The beauty of this dessert is in its details, and once you take that first bite, you’ll know it was all worth it.
Must try Matcha Crinkle Cookies Recipe
Crepe Cake Roll with Crispy Chocolate Coating Recipe
Indulge in this rich Crepe Cake Roll with layers of chocolate crepes, creamy filling, and a crispy chocolate coating topped with crushed peanuts.
Type: Dessert
Cuisine: Fusion (French-inspired with a modern twist)
Keywords: crepe cake roll, chocolate crepe cake, crispy chocolate dessert, crepe roll, chocolate cream roll
Recipe Yield: 1 roll (8–10 servings)
Calories: Approximately 320 per slice (based on 10 servings)
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Recipe Ingredients:
- 70g dark chocolate
- 70g whipping cream
- 4 eggs
- 30g caster sugar
- 10g cocoa powder
- 100g cake flour
- 300g milk
- 30g melted butter
- 250g whipping cream
- 70g caster sugar
- Chilled chocolate sauce (prepared earlier)
- 100g dark chocolate
- 30g coconut oil
- Crushed peanuts (as needed for topping)
Recipe Instructions:
1. Preparing the Chocolate Sauce (Ganache):
Start by making the chocolate sauce. Heat 70g of dark chocolate and 70g of whipping cream in a small saucepan over low heat, stirring until completely melted and smooth. Pour the mixture into a bowl and refrigerate it until it’s chilled. This forms the chocolate base for your cream filling, and chilling it helps it blend better with the whipped cream later.
2. Making the Chocolate Crepe Batter:
In a large mixing bowl, whisk together the eggs and 30g of caster sugar until well combined. Sift in the cocoa powder and cake flour, mixing gently to avoid lumps. Add in the melted butter and milk, stirring until the batter is smooth and lump-free. To ensure your crepes are silky and uniform, strain the batter through a fine mesh sieve. This removes any residual lumps and helps with even cooking.
3. Cooking the Crepes:
Heat a non-stick frying pan over low heat. Pour a thin layer of batter into the pan, tilting it to spread the batter evenly. Cook until set and slightly dry on the surface—there’s no need to flip. Once cooked, remove from the pan and allow it to cool. Repeat until all the batter is used, stacking the crepes with parchment paper in between to prevent sticking.
4. Making the Chocolate Cream:
5. Assembling the Crepe Cake Roll:
On a large piece of parchment paper, begin layering the crepes. After laying each crepe flat, pipe a layer of chocolate cream over the surface and smooth it out evenly with a spatula. Repeat this process, layering crepes and cream, until you have a stack that’s sturdy enough to roll. Once layered, gently roll the crepes into a tight log. Use the parchment paper to help guide the roll and maintain a uniform shape. Wrap the log tightly and chill it in the fridge for at least an hour to set.
6. Preparing the Crispy Chocolate Coating:
Melt 100g of dark chocolate and 30g of coconut oil over a double boiler. Stir until smooth and glossy. Once melted, mix in the crushed peanuts and allow the mixture to cool to about 35°C. This is the ideal temperature for coating—it’s fluid enough to pour but cool enough not to melt the cream inside the roll. Place the chilled crepe roll on a wire rack and pour the chocolate coating over it, letting the excess drip off. Use a spatula to help spread the coating if needed. Let the coating set in the fridge for a few minutes until it hardens.