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Triple chocolate crepe cake (gluten free)
Prep Time
30 mins
Cook Time
1 hr

Chocolate and buckwheat crepes filled with chocolate cream. An easy cake to make, decadent, soft, and that will surprise those who see and taste it. No oven needed and no hard-to-get ingredients.

Course: Dessert
Author: Gaspar Carreira
  • 6 large eggs
  • 2 1/2 cups milk of your choice 600ml
  • 1 cup coconut or muscovado sugar 150g
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1 1/2 cups buckwheat flour 180g
  • 1/2 cup raw cacao powder 45g
  • 1 tsp baking powder
Chocolate cream
  • 2 1/2 cups heavy cream (very cold) 600ml
  • 300 g dark chocolate, chopped 80% cacao
  • 1/2 cup muscovado or coconut sugar 75g
  • 1 tsp vanilla extract
Chocolate bath
  • 200 g milk chocolate (or any other chocolate)
  • 4 Tbsp heavy cream
  1. Beat the wet ingredients until integrated. Sift the dry ingredients and mix well, taking care that there are no lumps. Let the mixture rest for 15 minutes.

  2. Heat a nonstick pan (20cm in diameter approx.) Over medium heat. Add 1 Tbsp of neutral flavor oil or butter and spread well over the entire surface. Take 1/4 cup (50-60ml) of the mixture and spread it over the pan so that there is an even layer of clean edges.

  3. Cook the crepes for 1 minute and half, turn and cook for another minute. Transfer the crepe to a plate and cover with a towel. Repeat until all the mixture is finished (go stacking and covering the crepes as they come out from the pan). Let cool stacked and covered.

  1. Beat the cream together with the sugar and vanilla until 3/4 point (without getting to mount). While chop and melt the chocolate in a double boiler. Once melted pour the chocolate over the cream and mix with a spatula.

  2. Assemble the cake. Crepe, 2 generous Tbsp of chocolate cream, and repeat until finished with all the crepes.

  3. Chop the chocolate from the bath, and melt together with the cream. Bath the cake

  4. Chill the cake in the refrigerator until it is time to eat it and ENJOY!