Chocolate Orange Cream Crepe Cake
A deliciously simple crepe cake that has fresh orange cream between layers of fresh crepes. Finished off with a drizzle of rich chocolate and candied oranges.
Servings 12 slices
Ingredients
- 15 Crepes see our fail proof recipe linked above
- 2 tbsp Orange Zest
- 1/3 c Orange Juice
- 1 c Whipping Cream
- 1 1/3 c Ricotta
- 2 tsp Sugar
- 1 c Semi-Sweet Chocolate Chips
Instructions
Orange Cream:
- Prepare whipping cream by mixing 1c on high speed in your mixer until peaks form, scoop out and place in a covered bowl in the fridge.
- Combine ricotta with orange juice, zest and sugar on medium speed in your stand mixer. Once combined, gently fold in your whipped cream you prepared earlier.
Crepe Assembly:
- Begin by placing a crepe on a cake stand, add a dollop of your orange cream and gently spread out, leaving 1/2" gap around crepe. If desired you can drizzle chocolate on each layer (or only the top).
- Repeat the crepe and cream process until you reach your desired height (we did about 15 crepes)
- For your final crepe spread cream mixture right to the edges. Drizzle with chocolate and top with candied oranges.
- Place in fridge to chill (at least 2 hours, overnight is best) and serve cold.
Notes
For the orange juice and zest I used one large naval orange. If you are going to use candied oranges on top you will need a second orange (see link at bottom of page for candied oranges)
You can assemble the cake, including the top layer, a day in advance. Keep in fridge and take out when ready to serve.
You can assemble the cake, including the top layer, a day in advance. Keep in fridge and take out when ready to serve.