Chocolate Crepe Cake with Pumpkin Mascarpone Cream Filling, covered with a chocolate glaze, is a beautiful addition to any dessert table. Candied pecans perfectly finishes off this delicious cake.
October marks this blog's second birthday! Yeah!!! I made this crepe cake just for the special occasion. This creation is not only a thing of beauty but also tastes heavenly. It is my kind of cake—sweet but not too sweet, creamy and delicate. But be warned, if you make it, eat at your own risk as it tastes so light and creamy that you will have devoured half of it without realizing. Just saying...
I love the texture and feel of this cake, and the components work so well together. The crepe layers are chocolaty and provides body and a soft chew; the creamy mascarpone cheese layer is lightly flavored with pumpkin and spice; the chocolate glaze provides drama; and the candied pecan imparts nuttiness, crunch, and textural contrast. It's perfect. Ask me and I'll tell you!!!
Bring this cake to our next gathering. It is sure to get some attention at the dessert table! If you don't think you have time to make it, you do. What's great about this recipe is it allows you to prep the various components at your own convenience. If time does not allow you to start and finish the cake within one stretch, break it down. Make the crepes a couple days ahead, and the same goes for the candied pecans. Whip up the mascarpone filling the day before. On the day of, assemble the cake and make the chocolate glaze. This recipe is very doable. Most of it takes minutes to prepare. The crepes are the only item that requires a little bit of time, but they are worth it!
Before I leave you, I would like to thank all of you for visiting this site—the loyal followers, the occasional visitors, and the new viewers. I love having you all here! I truly enjoy sharing my recipes with you and hope that you like my posts!! As always, I love to hear your comments so feel free to stop by and drop a line.