Chocolate Almond Crepe Cake Recipe, yummm...

This Chocolate Almond Crepe Cake recipe is a marvelous example of humble ingredients elevated to decadence, with a layering of delicate, chocolate almond and cinnamon infused crepes filled with rich, creamy vanilla custard, creating a dessert that is as luxurious in texture as it is in flavor.

Each bite offers a harmonious blend of dark chocolate’s slight bitterness with the sweet, nutty notes of almond and a hint of warm spice from cinnamon, delivering a complex and indulgent taste. The thin crepes are soft and tender, melting on the tongue, while the custard adds a velvety smoothness that makes every layer distinct yet cohesive. A touch of brandy in the custard brings depth and warmth, balancing the sweetness and enhancing the dessert’s overall richness.

We love this cake because it offers a refined elegance that’s both comforting and sophisticated, perfect for savoring slowly and sharing with others. Rich in flavors and textures, the cake feels both light and indulgent, with each layer building a deeply satisfying experience. It’s nourishing for the soul, bringing warmth and sweetness, while ingredients like cocoa, almonds, and eggs offer antioxidants, healthy fats, and protein that support well-being.

Delicious Chocolate Almond Crepe Cake recipe...

This dessert is a perfect treat that brings a sense of luxury and warmth, making it truly memorable.

Recipe Ingredients...

Ingredients you will need to make this delicious name of recipe:

Crepes Batter

Pastry flour has a soft, fine texture that creates tender, delicate crepes with a light structure. Choose fresh, unbleached flour for the best flavor and texture. While it mainly provides carbohydrates, it also adds trace minerals for energy.
Cocoa powder brings a rich, deep chocolate flavor to the crepes, adding a touch of bitterness to balance sweetness. Select high-quality, unsweetened cocoa powder with a dark color and intense aroma. Cocoa is high in antioxidants and contains flavonoids, which support heart health and cognitive function.
Whole eggs add moisture, structure, and a mild richness, helping the crepes hold together while maintaining a tender texture. Choose fresh eggs with uncracked shells. Eggs provide protein, vitamins, and minerals that support muscle health and cellular function.
Whole milk gives the batter a smooth, creamy texture, contributing to the crepes’ tender, melt-in-your-mouth quality. Use fresh, high-quality milk for best results. Milk is rich in calcium, protein, and vitamin D, promoting bone and muscle health.
Unsalted butter brings a rich, creamy flavor and softens the texture of the crepes, helping prevent them from sticking. Choose high-quality, unsalted butter with a fresh, mild aroma. It adds fat-soluble vitamins A, D, E, and K, which support cellular health in moderation.
Almond extract adds a sweet, nutty aroma that enhances the chocolate and complements the almond layers. Choose pure almond extract for a natural, aromatic flavor. Although minimal in amount, it deepens the cake’s nutty character.
Cinnamon offers a warm, subtle spice that adds complexity to the chocolate flavor. Use fresh, aromatic cinnamon for the best flavor. Rich in antioxidants, cinnamon may help reduce inflammation and support heart health.
Kosher salt enhances all flavors, balancing sweetness and deepening the chocolate notes without overpowering. Choose non-iodized kosher salt for clean flavor. In moderation, it supports electrolyte balance and muscle function.

Pastry Custard Filling

Heavy cream adds a luscious, smooth richness to the custard, making it creamy and velvety. Use fresh, high-quality cream for the best flavor and texture. It contains healthy fats and fat-soluble vitamins, adding a satisfying, indulgent element.
Egg yolks give the custard a thick, silky texture and a rich flavor, helping to emulsify the filling. Choose fresh egg yolks with a vibrant yellow color. They are nutrient-dense, containing choline, which supports brain health, and other essential vitamins.
Brandy adds a warm, fruity depth that enhances the custard’s complexity and pairs beautifully with chocolate and almond flavors. Opt for quality brandy for optimal taste. The alcohol evaporates during cooking, leaving antioxidants and flavor compounds behind.
Sugar provides sweetness and helps create a smooth, glossy texture in the custard. Use fine-grain sugar for even blending. It provides quick energy but is primarily for taste and texture.
Powdered sugar has a fine, soft texture that blends seamlessly into the custard, adding sweetness without grittiness. Choose high-quality powdered sugar without added starch for a smooth finish. Though mainly for taste, it adds a touch of indulgence.
Vanilla bean paste has an intense, sweet, and floral flavor that enhances the custard’s richness. Choose a high-quality paste with visible vanilla bean specks for the best flavor. Vanilla contains antioxidants and compounds that support relaxation and mood.
Agar agar acts as a stabilizer, giving the custard a firm yet creamy consistency without affecting its flavor. Look for pure agar powder for even gelling. It’s plant-based, high in fiber, and promotes gut health.
Kosher salt enhances all flavors, balancing sweetness and highlighting the rich notes of chocolate, almond, and vanilla. Use a good-quality, non-iodized kosher salt for a pure taste.

Recipe Tools...

Kitchen Aid Mixer + Whisk Attachment
Small skillet
Small saucepan
Whisk
Measuring cups
Measuring spoons
Mesh strainer, small
Rubber spatula
Pastry brush
Immersion blender
Pint jar
Mixing bowl

Recipe Process
How to make this delicious Chocolate Almond Crepe Cake Recipe:

Chocolate Almond Crepes

Beginning with room temperature ingredients will set you up for success here.
Fit Kitchen Aid mixer with bowl and whisk attachment.
Add eggs, melted (cooled) butter, almond extract and set to speed 1.
Slowly pour in the milk and continue to whisk.
In a separate mixing bowl, whisk together dry ingredients: flour, cocoa powder, sugar, salt and cinnamon.
Slowly add dry mixture to the kitchen aid bowl, splitting into 3 additions.
When all has been added, increase Kitchen Aid speed to setting 6 and continue to whisk for 3 minutes.
Pour batter into a glass pitcher (pint size Pyrex liquid measure cup works great here) and place in the refrigerator to rest for 30 minutes. This part can be done up to 2 days ahead and stored in the refrigerator.
While you wait, prepare your Vanilla Pastry Custard Filling and do a quick clean up.
Set 6″ cast iron skillet on burner.
Brush skillet VERY lightly with melted butter.
Pour 2 tbsp of Chocolate Almond Crepe batter into the center of the skillet.
QUICKLY NOW! Pick up the skillet and swirl it, making sure batter leaves a very thin coating across the bottom of the skillet. It’s all in the wrist, if this is your first time do not worry, I promise by number 3 you will have it down!
Cook the crepes for 2 minutes, flip (I use a small rubber spatula for this) and cook for 30 more seconds.
Stack cooked crepes on a small plate lined with a clean linen kitchen towel.
Repeat until all the crepes are cooked.

Vanilla Pastry Custard

Set small saucepan on burner, setting 3.
Add heavy cream, sugar, powdered sugar, salt, brandy, vanilla bean paste, cinnamon and egg yolks and whisk all together thoroughly.
Add agar agar and continue to whisk until all is cohesive and custardy, about 10 minutes.
Transfer custard to pint size glass jar or Pyrex (you can use your strainer here is you have any lumps) and place in the refrigerator and chill for 20 minutes or so, while you cook your crepes.
When your crepes are ready, remove custard from the refrigerator, and puree quickly with immersion blender. Texture should be perfectly smooth, thick and fluid (not runny).

Build the Cake

These steps may look long, but this is SO EASY once you get going!

Place one crepe on the edge of your work surface.
Place 2 tbsp of pastry custard in the center of your crepe.
Next, fold crepe in half moon shape, by folding in half once, to the left.
Repeat these steps with half the stack of crepes, creating a crepe chain, layering the end of each crepe on top of the last, so each overlaps by 1″.
Place a dab of custard on each end of your layered “chain” of crepes.
Beginning with the last crepe, carefully roll the crepes from one end of the chain to the beginning, creating a rosette.
Carefully turn the crepe roll 90 degrees, and set on on a flat plate, on the “flat side” or “bottom” of the rosette, for it to “stand up”.
Chill now, in the freezer for 10 minutes, while you fill the rest of your crepes, creating half moons filled with Vanilla Pastry Custard.
Now you will spread 1 tsp of Vanilla Pastry Custard along the flat edge of each “half moon” stuffed crepe.
Going around the rosette in a circle, paste each crepe “half moon” to the rosette, until all the crepes are attached and the rosette is a full size rose.
Once the cake is complete, place it in the freezer to chill for 30 minutes.
To serve garnish and serve, transfer the cake to a pedestal or cake plate.
Gently fold the tops of the crepe “petals” outward to give it a realistic look.
Garnish as desired, dust with cocoa powder, powdered sugar, cinnamon, serve with whipped cream, blackberries, etc.