Toblerone Chocolate Crepe Cake

Toblerone Chocolate Crepe Cake – 30 crepes layered with Toblerone ganache and topped with a dark chocolate glaze. A simple, delicious and beautiful cake for entertaining

Toblerone Chocolate Crepe Cake

Close your eyes and picture this: 30 layers of soft crepes with creamy Toblerone Ganache in between and topped with a thick dark chocolate glaze. Are you drooling yet? – NO!? Wow you’re a tough audience…. Anyway, back to my cake, it’s so simple and yet so elegant. With every bite, you will feel each one of the 30 layers of my delicious Toblerone Chocolate Crepe Cake.

Toblerone is one of my favorite chocolates of all.  Milk chocolate combined with a delicious chewy almond nougat. Every time I see one of those pyramid chocolates it reminds me of Airports and a few Friends episodes where this treat was featured. There’s no airport you go to that you don’t see these iconic chocolates on display.

Crepes cakes are very easy to make and don’t require any baking at all. You can make the crepes from scratch (recipe below) or buy them at the refrigerated section of your supermarket. I’ve tried both versions and there’s no difference in flavor and texture.

Way before my husband was into the fitness world, he would wake up Sunday morning and ask for Crepes. I made so many crepes that I knew the exact recipe in my head. I miss those Sunday mornings, and that’s my inspiration behind this yummy Toblerone Chocolate Crepe Cake.

To make it, I start by chopping up the Toblerone in little pieces. Then you boil the cream and add it to the chopped chocolate. Chill in the fridge and mix until fluffy. All you have to do is spread a little bit of ganache on each crepe. Top with the dark chocolate glaze and serve.

This Toblerone Chocolate Crepe Cake is very easy to make but it does require labor. I made 30 layers but you can certainly make 20 or 25. No less than 20 is the rule of thumb when it comes to Crepe Cakes.

I hope you can try this at home. If you do, please let me know how it comes out.

3.5 from 2 votes

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Toblerone Chocolate Crepe Cake

Prep Time

30 mins

Cook Time

20 mins

Total Time

50 mins

 

Toblerone Chocolate Crepe Cake - 30 crepes layered with Toblerone ganache and topped with a dark chocolate glaze. A simple, delicious and beautiful cake for entertaining

Course: Dessert

Servings: 1 Cake

Author: Tiffany Bendayan

Ingredients

For Crepes*

• 6 Eggs beaten
• 3 Cups of Milk
• 6 Tablespoons of Melted Butter
• 3 Cups of Self Rising Flour
• Butter for cooking

For Toblerone Ganache

• 2 cups of Heavy Cream
• 10 oz Toblerone chopped

For Dark Chocolate Glaze

• 1/2 Cup of Heavy Cream
• 3/4 Cup of Semi-Sweet Chocolate Chips

Instructions

For Crepes

1. Place all ingredients in a blender and blend until combined
2. In a 9 inch skillet, melt butter
3. Add 2 tablespoons of batter at the center of the skillet and swirl it around until the bottom of the skillet is covered. Cook for 2 minutes
4. Flip and cook for 30 more seconds
5. Remove from heat and repeat the process until 30 crepes are made
6. Chill them covered in the fridge

For Toblerone Ganache

1. Chop Toblerone and place inside a bowl
2. In a saucepan, heat the cream over medium heat until it boils
3. Remove from heat and pour it on top of the chopped chocolate
4. Wait 1-2 minutes and whisk until the chocolate melts and incorporates with the heavy cream
5. Chill in the fridge for about 2 hours or overnight
6. Remove from fridge and place the ganache in the mixer and using the whisk attachment until the cream thickens and becomes creamy

Assembly

1. Use a cake plate and dab a bit of ganache on the middle of the plate. Place one crepe on top of the dab of ganache to prevent it from moving

2. Pour 1 tablespoon of ganache on top of the crepe and spread evenly using a spatula
3. Place a crepe on top and repeat the process 29 more times
4. Spread remaining cream on the sides of the cake leaving the top intact
5. Chill in the fridge while making the glaze

For Dark Chocolate Glaze

1. Place chips in a bowl
2. Boil cream in a saucepan and pour it on top of the chocolate
3. Wait 1-2 minutes and whisk until all the chocolate melts
4. Pour on top of the cake and spread using a spatula
5. Chill in the fridge for 15 minutes
6. Enjoy!

Recipe Notes

*You can also use store bought refrigerated Crepes

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