Chocolate-Raspberry Cream Crepe Cake

Chocolate Crepe Cake with Raspberry Cream Filling is worthy of any celebration!

For the Crêpes:
3-3 1/2 cups whole milk
3 eggs
2 1/4 cups all-purpose flour (I used King Arthur Flour)
1/2 cup Rodelle Gourmet Baking Cocoa
1/4 cup sugar
1 tsp. baking powder
1 tsp. Rodelle Organics Chocolate Extract
3 tablespoons unsalted butter, melted
Butter for greasing the pan

For the Filling:
2 cups heavy whipping cream
1 tsp. Rodelle Pure Vanilla Extract
1 1/4 cups powdered sugar, divided
8 ounces mascarpone cheese, softened at room temperature
2 1/2 cups fresh raspberries

For Garnish:
Fresh raspberries
Powdered sugar
Rodelle Gourmet Baking Cocoa

View the full recipe at Floating Kitchen →