Toblerone Chocolate Crepe Cake – 30 delicate crepes layered with fluffy Toblerone chocolate ganache and finished with a rich dark chocolate glaze. An impressive, make-ahead dessert that’s perfect for birthdays, holidays, and entertaining.
Toblerone Chocolate Crepe Cake
Thirty layers of delicate crepes. Fluffy Toblerone chocolate ganache tucked between every layer. And a rich dark chocolate glaze cascading over the top.
Have I gotten your attention yet? Because if you’re a chocolate lover, this cake is about to become your new obsession.
This Toblerone Chocolate Crepe Cake looks like something you’d order at a fancy French pâtisserie, but you can make it right in your own kitchen. No oven, no complicated cake decorating, and no pastry degree required.
Just a little patience, a stack of crepes, and plenty of chocolate. Honestly, those are three things I can get behind.
Why You’ll Love This Chocolate Crepe Cake
There are plenty of reasons to fall in love with this dessert, but here are my favorites:
- No oven required: The crepes cook on the stovetop, so there’s no traditional cake baking involved.
- Beautiful presentation: Those thin chocolate-filled layers look spectacular when you cut into the cake.
- Perfect for entertaining: Prepare the components ahead of time and assemble the cake before your celebration.
- Loaded with chocolate: Between the Toblerone ganache and dark chocolate glaze, this cake doesn’t hold back.
- Flexible: Make your own crepes or use prepared crepes to save time.
It’s the kind of dessert that makes everyone think you spent the entire day in the kitchen. You don’t necessarily have to correct them. I certainly won’t tell. 😉
What Makes Toblerone So Delicious?
Toblerone has always been one of my favorite chocolates. There’s something irresistible about that combination of creamy milk chocolate, honey, and almond nougat.
And can we talk about those iconic triangular chocolate bars for a second?
Every time I see one, I immediately think of airports. Seriously, is there an airport anywhere in the world that doesn’t sell Toblerone? I also remember seeing it featured on Friends, which makes me love it even more.
In this recipe, Toblerone melts into the heavy cream to create a luscious chocolate ganache. Once chilled and whipped, the ganache becomes light and creamy enough to spread between all those delicate crepes.
You may notice a few tiny pieces of almond nougat remaining in the filling. That’s completely normal and part of what makes Toblerone special.
Ingredients for Toblerone Chocolate Crepe Cake
Despite its impressive appearance, this chocolate crepe cake uses a relatively short ingredient list.
For the Crepes
- Eggs
- Milk
- Melted butter
- Self-rising flour
- Additional butter for cooking
The crepes should be thin and flexible so they stack neatly without making the cake heavy.
Shortcut: You can use refrigerated, store-bought crepes instead. I’ve made this cake both ways, and prepared crepes are a wonderful time-saver when you’re entertaining.
For the Toblerone Ganache
- Toblerone chocolate, chopped
- Heavy cream
That’s it! The chocolate and cream are combined, chilled, and whipped to create the creamy filling.
For the Dark Chocolate Glaze
- Semi-sweet chocolate chips
- Heavy cream
This simple chocolate glaze gives the cake a beautiful finish and balances the sweetness of the Toblerone filling.
You’ll find the exact ingredient quantities in the printable recipe card below.
How to Make Toblerone Chocolate Crepe Cake
There are four main steps: make the crepes, prepare the ganache, assemble the layers, and finish with the chocolate glaze.
Step 1: Make the Crepes
Combine the eggs, milk, melted butter, and self-rising flour in a blender. Blend until the ingredients are combined and the batter is smooth.
Heat a lightly buttered 9-inch skillet over medium heat. Pour in a small amount of batter and immediately swirl the skillet to spread it into a thin layer.
Cook until the crepe is set and the edges begin to release, then carefully flip and cook the other side.
Repeat until you have approximately 30 crepes.
Allow the crepes to cool completely before assembling the cake. You don’t want warm crepes melting your beautiful chocolate filling!
Step 2: Prepare the Toblerone Ganache
Chop the Toblerone chocolate into small pieces and place it in a heatproof bowl.
Heat the heavy cream in a saucepan until it’s steaming and just beginning to simmer. Pour the hot cream over the chopped chocolate and let it sit for 1–2 minutes.
Whisk until the chocolate is melted and the mixture is combined.
Refrigerate for approximately 2 hours, or overnight, until thoroughly chilled.
Once cold, transfer the ganache to a mixer fitted with the whisk attachment. Whip until thickened and creamy enough to spread.
Tip: Watch the ganache carefully while whipping. Stop when it reaches a spreadable consistency rather than continuing until it becomes stiff or grainy.
Step 3: Assemble the 30 Layers
Now comes the fun part!
Place a small dab of ganache in the center of your serving plate. This helps keep the first crepe from sliding around.
Place one crepe on the plate and spread a thin, even layer of Toblerone ganache over the surface.
Add another crepe, followed by another thin layer of ganache.
Continue stacking until you’ve used all your crepes.
Spread any remaining ganache around the sides of the cake, leaving the top ready for the dark chocolate glaze.
Refrigerate the assembled cake while preparing the glaze.
Step 4: Add the Dark Chocolate Glaze
Place the semi-sweet chocolate chips in a heatproof bowl.
Heat the heavy cream until it begins to simmer, then pour it over the chocolate chips.
Let the mixture stand for 1–2 minutes before whisking until smooth.
Allow the glaze to cool slightly so it’s still pourable but no longer very hot.
Pour it over the top of the chilled crepe cake and gently spread it with a spatula.
Refrigerate for at least 15 minutes to help the glaze set before serving.
And there you have it: thirty beautiful layers of chocolate heaven!
Tiffany’s Tips for the Perfect Chocolate Crepe Cake
After making more crepes than I can count over the years, I’ve learned a few tricks that make assembling this cake much easier:
- Thin crepes are your best friend. They create delicate layers and make the cake easier to slice.
- Cool the crepes completely. Warm crepes and whipped chocolate ganache are not a happy combination.
- Don’t overfill the layers. A little ganache goes a long way when you’re stacking 30 crepes.
- Make the ganache ahead. It needs time to chill before whipping, so I prefer preparing it the night before.
- Chill before slicing. A cold cake and a sharp knife will give you those gorgeous, defined layers.
My favorite tip? Don’t stress over perfectly round crepes. Once they’re stacked with chocolate and covered in glaze, nobody will notice. And if they do, they’re welcome to make the next 30. 😂
And don’t worry if your crepes aren’t all perfectly round. Once they’re stacked with chocolate, nobody is going to inspect them with a ruler. At least, nobody I would invite over. 😂
The Story Behind This Cake
Long before Carmelo became so dedicated to fitness, Sunday mornings in our house often started with the same request:
“Can you make crepes?”
And, of course, I would.
I made so many crepes over the years that I eventually memorized the recipe. No measuring cheat sheet, no cookbook, just me and my trusty skillet.
I still miss those lazy Sunday mornings filled with homemade crepes, and they were part of the inspiration for this Toblerone Chocolate Crepe Cake.
Of course, turning a Sunday breakfast favorite into a towering chocolate dessert seemed like the logical next step. Doesn’t it always?
Can You Make This Crepe Cake Ahead of Time?
Absolutely! In fact, this is a great dessert to prepare in stages.
Crepes: Make the crepes a day ahead, let them cool, stack them with parchment paper between them if needed, and refrigerate in a covered container.
Toblerone ganache: Prepare the chocolate and cream mixture the night before and refrigerate it. Whip the chilled ganache when you’re ready to assemble the cake.
Assembled cake: You can assemble the cake ahead of your gathering and keep it refrigerated until serving.
I love desserts that let me do most of the work before guests arrive. There’s nothing glamorous about frantically whipping chocolate while everyone else is enjoying appetizers.
How to Store Toblerone Chocolate Crepe Cake
Because the filling contains heavy cream, this cake should be kept refrigerated.
Store leftovers covered in the refrigerator for up to 3 days. For the best texture, keep the cake chilled and remove individual slices shortly before serving.
I prefer this cake fresh or refrigerated rather than frozen, since freezing and thawing can affect the delicate crepe layers and whipped ganache.
Frequently Asked Questions
Can I use store-bought crepes?
Yes! Refrigerated, prepared crepes work well in this recipe and save a considerable amount of preparation time. Just make sure you have enough crepes to build the cake.
Do I really need 30 crepes?
No. I used approximately 30 crepes because I love the dramatic layered appearance, but you can make a slightly shorter cake with 20–25 crepes. The exact number depends on the size and thickness of your crepes.
Does the almond nougat in Toblerone melt completely?
Most of the chocolate melts into the warm cream, but you may still notice tiny pieces of almond nougat in the ganache. That’s normal and gives the filling a little extra character.
Why does the ganache need to chill before whipping?
The chocolate and cream mixture needs to cool and thicken before it can be whipped into a spreadable filling. If it’s too warm, it won’t hold the same consistency between the crepe layers.
How do I get clean slices of crepe cake?
Chill the cake until the filling and glaze are set. Use a long, sharp knife and wipe it clean between slices to show off those beautiful layers.
Is this a no-bake cake?
There’s no oven baking involved, but homemade crepes do need to be cooked on the stovetop. If you use store-bought crepes, you can skip that step entirely.
Ready to Make This Toblerone Chocolate Crepe Cake?
Whether you’re making it for a birthday, a holiday celebration, or simply because you love chocolate, this cake is guaranteed to make an impression.
Yes, stacking all those crepes takes a little time. But when you cut into the cake and see thirty delicate layers filled with creamy Toblerone ganache, you’ll understand why it’s worth the effort.
And if a little extra ganache happens to disappear while you’re assembling the cake? Well, that’s just quality control.
Happy baking—or should I say, happy crepe-making!
Toblerone Chocolate Crepe Cake
Ingredients
For Crepes*
- 6 Eggs beaten
- 3 Cups Milk
- 6 Tablespoons Melted Butter
- 3 Cups All purpose flour
- 1/2 teaspoon Salt
- Butter for cooking for cooking
For Toblerone Ganache
- 2 cups Heavy Cream
- 10 oz Toblerone chopped
For Dark Chocolate Glaze
- 1/2 Cup Heavy Cream
- 3/4 Cup Semi-Sweet Chocolate Chips
Instructions
For Crepes
- Add the eggs, milk, melted butter, flour, and salt to a blender. Blend until smooth.
- Refrigerate the batter for 20–30 minutes to allow the flour to hydrate.
- Heat a lightly buttered 9-inch nonstick skillet over medium heat.
- Pour approximately ¼ cup of batter into the skillet, immediately tilting and swirling to coat the bottom in a thin layer.
- Cook for 45–60 seconds, until the edges begin to lift and the underside is lightly golden.
- Carefully flip and cook for another 15–30 seconds.
- Transfer to a plate and repeat with the remaining batter. Add a little milk if the batter is too thick to spread thinly.
- Allow the crepes to cool completely before assembling the cake.
For the Toblerone Ganache
- Place the chopped Toblerone chocolate in a heatproof bowl.
- Heat the heavy cream in a saucepan over medium heat until steaming and just beginning to simmer.
- Pour the hot cream over the chocolate and let stand for 1–2 minutes.
- Whisk until the chocolate melts and the mixture is smooth.
- Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
- Transfer the chilled ganache to a mixer fitted with the whisk attachment. Whip until thickened and spreadable. Do not overwhip.
Assembly
- Place a small dab of ganache in the center of a serving plate.
- Place one cooled crepe on the plate and spread a thin, even layer of Toblerone ganache over it.
- Continue alternating crepes and ganache until all the crepes are stacked, finishing with a crepe on top.
- Spread any remaining ganache around the sides of the cake.
- Refrigerate while preparing the chocolate glaze.
For the Dark Chocolate Glaze
- Place the chocolate chips in a heatproof bowl.
- Heat the heavy cream until just beginning to simmer.
- Pour the hot cream over the chocolate and let stand for 1–2 minutes.
- Whisk until smooth and glossy.
- Allow the glaze to cool slightly until pourable but no longer hot.
- Pour over the chilled crepe cake and gently spread with a spatula.
- Refrigerate for 15–30 minutes, or until the glaze is set, before slicing.
Notes
- You may substitute store-bought refrigerated crepes for homemade crepes.
- The number of crepes depends on each crepe's thickness and size. The revised batter has not yet been tested to confirm a yield of 30.
- Prepare the Toblerone ganache the day before to save time.
- Make sure the crepes are completely cool before assembling.
- Refrigerate the finished cake, covered, for up to 3 days.
- For clean slices, use a sharp knife and wipe the blade between cuts.
Nutrition
More Delicious Cake Recipes
If you love elegant layered desserts, you’ll also enjoy my Dobos Crepe Cake, a delicious twist on the classic Hungarian Dobos Torte made with delicate crepes.
Looking for more inspiration? Browse my collection of Best Cake Recipes for even more delicious desserts.
My husband’s favorite chocolate bar of all time is Toblerone and now with this recipe, I am going to have to make him a cake. Thank you Tiffany for sharing it with us. 🙂
You’re very welcome!!
What a great crepe cake flavor! I love crepe cakes, it’s always cool to try different fillings and such 🙂
Thanks Jane! Hope you can try this one!
This is perfect! Toblerone is one of my guilt free food. I look forward to trying this recipe one of these days
Great Sam! let me know how it comes out
Do the almond nougat pieces melt and blend into the filling or do you have hard chunks in the filling?
They mostly blend in and give it a great flavor. You can feel a few pieces in the cream.
I’m very intrigued! This recipe is so simple and I’m sure it is very tasty. The combination of crepes with gentle chocolate cream must provide a good flavor.
It’s simple yet delicious!