Dark Chocolate Date Crepe Cake
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Dark Chocolate Date Crepe Cake

By 

Madison Skye

celebration
About This Recipe

Paper-thin chocolate crepes are stacked high with rich, melted Essence Bars to create a stunning cake that feels as indulgent as it looks. Naturally sweetened with dates and layered with smooth, velvety chocolate, this crepe cake is the perfect centerpiece for summer gatherings or any celebration that calls for a show-stopping dessert. Any of our Essence Bars will work beautifully in this recipe — we used Coffee.

This Recipe Features
Coffee
Coffee
How Many?

Dark Chocolate Date Crepe Cake

By 

Madison Skye

celebration
About This Recipe

Paper-thin chocolate crepes are stacked high with rich, melted Essence Bars to create a stunning cake that feels as indulgent as it looks. Naturally sweetened with dates and layered with smooth, velvety chocolate, this crepe cake is the perfect centerpiece for summer gatherings or any celebration that calls for a show-stopping dessert. Any of our Essence Bars will work beautifully in this recipe — we used Coffee.

Ingredients
Serving Size: 10-12
4

Spring & Mulberry Coffee Date-Sweetened Dark Chocolate Bars (any Essence Bar can be substituted), chopped
3

cups milk of choice (dairy or plant-based)
1

cup water
8

large eggs
4

cups all-purpose flour
8

tablespoons (½ cup) unsweetened cocoa powder
1

cup date sugar

Butter or neutral oil, for cooking crepes

Fresh summer fruit, for topping
Directions
  1. Make the batter. In a blender, combine the milk, water, eggs, flour, cocoa powder, and date sugar. Blend until smooth and lump-free. Transfer to the fridge and chill for at least 30 minutes (this helps the crepes cook evenly).
  2. Cook the crepes. Heat a nonstick skillet or crepe pan over medium-high heat. Lightly grease with butter or oil. Pour about ¾ cup of batter into the pan, swirling quickly to spread it thin. Cook until bubbles form and the edges lift easily, 1–2 minutes, then flip and cook 30 seconds more. Repeat with remaining batter, stacking crepes on a plate.
  3. Melt the chocolate. In a heatproof bowl, melt the Spring & Mulberry Coffee Bars (or your chosen Essence Bar) either in a microwave (30-second intervals, stirring between each) or over a double boiler until smooth. For a thinner sauce, stir in a teaspoon or two of neutral oil.
  4. Assemble the cake. Place one crepe on a serving plate. Spread a thin layer of melted chocolate over the crepe, then top with another crepe. Continue layering crepes and chocolate until all are used, finishing with a crepe on top.
  5. Finish and serve. Pour the remaining chocolate over the top of the cake, letting it drip down the sides. Garnish with fresh summer fruit. Slice into wedges and serve.
Notes
  1. For extra height, make thinner crepes by using ½ cup batter per crepe instead of ¾ cup.
  2. The crepes and chocolate can be made ahead — store crepes stacked with parchment between layers and refrigerate, then assemble the cake before serving.
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