Chocolate Crepe Cake with Salted Chocolate Orange Sauce

Chocolate Crepe Cake with Salted Chocolate Orange Sauce


"A delicious cake that combines flavors that everyone loves--chocolate and orange."
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1 h 15 m servings 1035 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 1035 kcal
  • 52%
  • Fat:
  • 73.6 g
  • 113%
  • Carbs:
  • 85.3g
  • 28%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 271 mg
  • 90%
  • Sodium:
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Mix milk, flour, cocoa powder, confectioners' sugar, eggs, vanilla and Diamond Crystal(R) Kosher Salt in a large mixing bowl until smooth and well blended.
  2. Melt about 1/3 teaspoon of the butter in a small skillet over medium high heat. Add about 1/4 cup of the batter to the skillet; tilt pan with a circular motion to evenly distribute batter. Cook until bubbles appear and the surface looks dull. Turn the crepe and cook on the other side approximately 1 minute. Place crepe on a plate. Repeat for the remaining crepes, separating them with a layer of waxed paper to prevent them from sticking to each other. Batter is enough to make about 16 crepes.
  3. For Chocolate Orange Sauce, place the cream into a medium pan and heat until very warm. Remove pan from heat. Add chocolate and stir until combined and silky. Add orange juice concentrate, vanilla, sugar and Diamond Crystal(R) Kosher Salt; stir until thoroughly mixed.
  4. Whip 2 cups whipping cream in a bowl until stiff.
  5. To assemble the cake, place a crepe on a serving plate. Spread a thin layer of whipped cream onto crepe; top with another crepe. Continue layering whipped cream and crepes, ending with an unfrosted crepe. Refrigerate for 30 minutes to firm up the cake before serving.
  6. To serve, spoon about 4 tablespoons of sauce on a dessert plate in a small circle. Slice cake into wedges. Place a wedge of cake on top of the chocolate orange sauce.
  7. Optional garnishes: Peeled orange sections, mint sprigs, or shaved chocolate.

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Read all reviews 2
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Insanely rich. Kidlets want the leftover crepe cake for breakfast!

This was a lot of work, but oh so worth it! If you want less work, don't worry about making a cake, just makes your crepes, top with whip cream and chocolate sauce, and roll it! The Salted Choco...