Chocolate Orange Crepe Cake Chocolate Orange Crêpe Cake

Image: Canadian Living

Don't worry if a few crêpes aren't perfectly round; just layer the less attractive ones in the centre of the cake and no one will be the wiser. A bar zester makes perfect, delicate strips of rind and comes in handy when preparing the orange zest topping.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: December 2013


  • 1 cup all-purpose flour
  • 3 tablespoons cocoa powder sifted
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 4 eggs
  • 1 cup milk
  • 3 tablespoons butter melted
Candied Orange Zest:
  • 2 oranges
  • 1/2 cup granulated sugar
Orange Chocolate Sauce:
  • 90 g milk chocolate chopped
  • 1/4 cup whipping cream 35%
  • 1 tablespoon butter
  • 1 teaspoon orange-flavoured liqueur
Pastry Cream:
  • 2 1/4 cups milk
  • 6 egg yolks
  • 2/3 cups granulated sugar
  • 1/3 cup cornstarch
  • 1 teaspoon grated orange zest


Pastry Cream: In saucepan, heat milk over medium heat until bubbles form around edge. Meanwhile, in bowl, whisk together egg yolks, sugar and cornstarch until pale and slightly thickened; gradually whisk in milk. Return milk mixture to pan; cook over medium heat, whisking, just until mixture is thick enough to mound on spoon, about 4 minutes. Stir in orange zest. Transfer to clean bowl; place plastic wrap directly on surface. Refrigerate until cold, about 3 hours. (Make-ahead: Refrigerate for up to 2 days.)

In bowl, whisk together flour, cocoa, sugar and salt. Whisk together eggs, milk and 2 tbsp of the butter; whisk into dry ingredients until smooth. Strain into bowl; cover and refrigerate for at least 1 hour or for up to 24 hours.

Heat 6-inch (15 cm) crepe pan over medium heat; brush with some of the remaining butter. Pour 2 tbsp of the batter into pan, swirling to coat; cook, turning once, until golden, about 1 minute. Layer between waxed paper. Repeat with remaining batter. (Make-ahead: Wrap in plastic wrap; refrigerate for up to 24 hours.)

Place 1 crepe on dessert platter; spread 2 tbsp of the pastry cream evenly over top. Repeat layers, ending with crepe. Refrigerate until set, about 2 hours.

Candied Orange Zest: Meanwhile, using bar zester, remove strips of orange zest. Trim into 2-inch (5 cm) lengths. In small saucepan, cover orange zest with cold water; bring to boil and drain. Repeat twice.

Remove 1 tbsp of the sugar and set aside. In saucepan, bring 1 cup water and remaining sugar to boil. Add orange zest; reduce heat and simmer until translucent and deepened in colour, about 10 minutes. Strain and spread on parchment paper; let cool. Toss with reserved sugar. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 2 days.)

Orange Chocolate Sauce: In saucepan, melt together chocolate, cream and butter over medium-low heat, stirring, until smooth, about 5 minutes. Stir in liqueur. Let cool for 20 minutes.
(Make-ahead: Store in airtight container for up to 5 days. Rewarm in microwave on high for 30 seconds, stirring to smooth.)

Pour over cake; sprinkle with candied zest.

Nutritional facts per each of 16 servings: about

  • Fibre 1 g
  • Sodium 104 mg
  • Sugars 19 g
  • Protein 6 g
  • Calories 226.0
  • Total fat 11 g
  • Potassium 155 mg
  • Cholesterol 135 mg
  • Saturated fat 5 g
  • Total carbohydrate 28 g


  • Iron 8.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Chocolate Orange Crêpe Cake