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Chocolate Crepe Roll Cake with Walnut Ganache Recipe

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★★★★★

4.5 from 50 reviews

This Chocolate Crepe Roll Cake is a decadent dessert featuring thin cocoa-infused crêpes layered with a creamy vanilla cream cheese filling and wrapped into a multi-layered roll. The cake is finished with a rich dark chocolate ganache studded with toasted walnuts, making it a perfect elegant treat for special occasions or indulgent gatherings.

Ingredients

Scale

For the crêpes:

  • 375 g all-purpose flour
  • 6 tbsp unsweetened cocoa powder
  • 3 eggs
  • 8 tbsp granulated sugar
  • 1½ tsp salt
  • 900 ml milk
  • 60 g unsalted butter, melted and cooled to room temperature, plus more for cooking

For the filling:

  • 300 g cream cheese
  • 300 g whipping cream, cold from the fridge
  • 100 g icing sugar (powdered sugar)
  • Seeds from one vanilla pod or 1 tbsp vanilla paste or 1 tsp vanilla extract

For the chocolate ganache:

  • 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. Prepare the crêpe batter: Mix all dry ingredients (flour, cocoa powder, sugar, salt) in a bowl and create a well in the center. Add the wet ingredients (eggs, milk, melted butter) into the well and whisk gradually from the center, incorporating dry ingredients slowly to avoid lumps. Alternatively, use a blender for smooth batter.
  2. Strain and rest the batter: Pass the batter through a fine sieve or colander into another bowl to ensure smoothness. Cover and refrigerate for 30 minutes to let the batter rest and hydrate.
  3. Cook the crêpes: Heat a non-stick 25 cm (10 inch) pan over medium heat and lightly butter it. Pour about 2/3 of a ladle of batter to one side of the pan and quickly spin the pan to coat the base and sides evenly. When the edges become crispy, carefully lift a corner and flip the crêpe using your hands. Cook all batter this way, stacking finished crêpes and letting them cool completely.
  4. Trim crêpes: Stack all cooled crêpes and use a ruler and knife to trim edges slightly to make them roughly square-shaped for easier assembly. Perfection is not necessary.
  5. Make the filling: Using an electric mixer, beat the cream cheese with vanilla and icing sugar until very creamy and smooth. Gradually add whipping cream in small increments, beating continuously until light, fluffy, and fully incorporated. Set aside.
  6. Assemble the roll – first layer: Lay one crêpe on a flat surface, slightly overlapping adjacent crêpes to cover an area. Spread a thin layer of the cream filling evenly using an offset spatula. Roll it tightly into a small log.
  7. Assemble the roll – subsequent layers: For the next layer, place two crêpes side by side without overlapping to avoid bulk. Spread filling, then place the previous roll at one edge and roll tightly again. For the following layer, cut one crêpe in half and place halves at edges of a whole crêpe, keeping the seam away from the center. Spread filling and roll in the previous roll. Alternate layers with seams at center and sides to prevent the roll from splitting. Continue layering and rolling until all crêpes are used, aligning edges carefully to avoid bumps.
  8. Freeze the roll: Place the completed crepe roll on parchment paper-lined tray that fits inside your freezer. Freeze for 1 hour, up to 2 hours max to firm it sufficiently before ganache coating.
  9. Prepare ganache – heat cream and sugar: In a small pot, warm the whipping cream and granulated sugar over medium heat until steaming, stirring constantly to dissolve sugar. Avoid overheating or breaking the cream.
  10. Melt dark chocolate: Melt chocolate gently in a microwave in 30-second intervals, stirring between each, or using a bain-marie ensuring the bowl bottom does not touch water surface. Remove from heat once melted.
  11. Combine cream and chocolate: Pour warm cream mixture over melted chocolate. Stir gently in circular motions in the center until the ganache comes together smoothly and expands to sides. Scrape bowl edges down, then mix until shiny and fully incorporated.
  12. Incorporate butter and walnuts: Add cold butter cubes and stir until completely melted and blended into the ganache. Fold in chopped toasted walnuts evenly.
  13. Coat the roll: Remove crepe roll from freezer and place on a cooling rack set over a parchment-lined tray for catching drips. Pour the ganache evenly over the roll, coating it fully.
  14. Chill and serve: Refrigerate the ganache-coated roll overnight to set. Before serving, trim the edges for a neat presentation and enjoy the trimmed pieces as well.

Notes

  • Resting the crêpe batter improves texture and prevents tearing.
  • Using an offset spatula helps spread the filling evenly and thinly.
  • Freezing the roll before ganache coating prevents the filling from melting when ganache is poured.
  • Ensure cream is cold when making filling for better whip and consistency.
  • Alternating the seams on the layers prevents the roll from splitting during slicing.
  • Warm the cream mixture gently to avoid breaking the ganache.

Keywords: chocolate crepe roll cake, chocolate crepes, cream cheese filling, chocolate ganache, walnut ganache, layered crepe cake, French dessert, elegant dessert, festive cake

Find it online: https://mjrecipe.com/chocolate-crepe-roll-cake-with-walnut-ganache-recipe/