Rolled Crêpe Cake with Chocolate–Nut Filling

1. Make the Crêpes

You will need approximately 10–12 thin crêpes. One full batch of my Basic Crêpe Recipe is sufficient. Add 1 tablespoon of caster sugar to the batter.

2. Prepare the Chocolate–Nut Filling

Place 120 grams of chopped dark chocolate in a heatproof bowl. Melt it gently over a bain-marie or in short bursts in the microwave. Let it cool until just lukewarm — not hot.

In a separate bowl, whisk 150 grams of Mascarpone with 30 grams of icing sugar, 1 teaspoon of vanilla extract, and a pinch of salt until smooth.

Gradually fold the melted chocolate into the Mascarpone until fully incorporated.

Fold in 80 grams of ground nuts last.

The filling should be smooth, cohesive, and stable, not airy.

3. Assemble the Crêpe Logs

Lay 2–3 crêpes slightly overlapping in a straight line, overlapping by about 2 cm.

Spread a thin, even layer of the filling over the surface. The layer should be thin enough to see the crêpe beneath it; too much filling will prevent a tight roll.

Starting from the long edge, roll the crêpes into a compact but flexible log, applying gentle, even pressure. The roll should feel snug without squeezing the filling out the sides.

Repeat with the remaining crêpes and filling.

4. Build the Spiral Cake

Place a baking ring  (18–20 cm / 7–8) on a platter or line the base of a round cake tin with baking parchment.

Place the first crêpe log along the outer edge of the tin or ring. Continue coiling the remaining logs inward to form a tight spiral.

Starting from the outside helps maintain a clean circular shape and prevents gaps once chilled.

5. Chill and Serve

Cover the Rolled Crêpe Cake and refrigerate it for at least 4 hours, preferably overnight, until fully set.

Once chilled, the cake should slice cleanly, revealing a clear spiral pattern.

To serve, remove from the tin, dust lightly with icing sugar, and slice with a sharp knife, wiping between cuts for clean edges.

Baker’s Note

Rolling overlapping crêpes into long logs creates a more stable structure than stacking, especially when paired with a firmer chocolate–nut filling.

Tips for Success

• Cool the Chocolate Properly: The melted chocolate should be just lukewarm before folding into Mascarpone. Hot chocolate will split the filling.
• Roast the Nuts: Lightly roast and cool the walnuts before grinding for deeper flavour and a finer texture in the filling.
• Keep the Filling Thin: A thin, even layer is key. Too much filling will cause slipping and distort the spiral.
• Start From the Outer Edge: Building the spiral from the outside inward helps maintain a clean, round shape once chilled.
• Wipe the Knife Between Cuts: This single step makes the difference between messy and professional slices.

Storage

• Store covered in the refrigerator for up to 3 days.
• Keep the cake in its tin or ring until serving to preserve shape.
• Avoid freezing once assembled — the Mascarpone filling will lose its texture.

Make-Ahead Notes

This is an excellent make-ahead dessert.

• Crêpes can be made up to 2 days in advance, stacked and refrigerated.
• Chocolate–nut filling can be prepared 1 day ahead and stored airtight in the fridge.
• Fully assembled cake can be chilled overnight, which actually improves slicing and structure.

If You Love Layered Desserts, try these

Strawberry Rolled Layer Cake

Raspberry Rose Rolls

More Crêpe Recipes

Creamy Apple Sauce Crêpe Rolls

Stuffed Crêpe Skewers

Final Thought

This Rolled Crêpe Cake isn’t about height or excess.

It’s about structure, balance, and a method that makes sense — from the first roll to the last slice.