The Great Australian Bake Off

You'll want to eat every single layer of this indulgent black forest crepe cake.


  • Lemon crepe batter (makes 30 x 20cm crepes and 30 x 15cm crepes)

  • 625g plain flour

  • 75g caster sugar

  • 150g unsalted butter, melted

  • 1375-1500ml milk, warmed

  • 10 eggs, at room temperature

  • 1/2 tsp salt

  • Zest of 1 1/2 lemons

  • Chocolate crepe batter

  • 300g plain flour

  • 75g cocoa Dutch process

  • 45g caster sugar

  • 90g unsalted butter, melted

  • 900ml milk, warmed

  • 6 eggs

  • 1 tsp natural vanilla essence

  • 1/4 tsp salt

  • 50g clarified butter for fry pan

  • Whipped chocolate cassis ganache

  • 250g dark chocolate single origin Madagascar (hints of blueberry, licorice and coffee)

  • 200g dark chocolate

  • 750ml thickened cream

  • 2-3 tbsp creme de cassis

  • Blackcurrant and blackberry puree (makes 700ml)

  • 300g blackcurrant frozen fruit puree

  • 200g blackberry frozen fruit puree

  • 100 g raw caster sugar

  • 1 tbsp lemon juice

  • 10-15g thick and cold powder

  • Blackcurrant mascarpone cream

  • 600g mascarpone

  • 450g thickened cream

  • 600ml thickened berry puree

  • 3 tbsp pure icing sugar

  • Mascarpone vanilla cream

  • 700ml cream

  • 700ml mascarpone

  • 1 tsp vanilla bean paste

  • 120g caster sugar

  • Cocoa crumble (soil)

  • 140g plain flour

  • 50g raw caster sugar

  • 140g cold unsalted cultured butter

  • 20g dutch process cocoa powder

  • 2-3 tbsp almond nibs

  • 2 tbsp cocoa nibs

  • pinch salt

  • 2 tbsp Glace amarena cherries - chopped for garnish

  • Fresh blackberries

  • Crepe crisp bushes

  • 8 leftover lemon crepes – cut with a 7cm round cutter into 8 rounds

  • 50g unsalted cultured butter, melted

  • 50g caster sugar

  • Dark chocolate ganache glaze

  • 100ml thickened cream

  • 100g dark chocolate

  • Chocolate trees

  • 200g dark chocolate

  • 1 tbsp cocoa nibs

  • Baking paper

  • Silver dust – rainbow dusts


  • For the lemon crepes:

  • 1.

    Sift flour into a bowl. Add lemon zest and salt. Make a well and add eggs. Start to mix together with flour and some of the warm milk. Gradually add milk until smooth. Mix in melted butter. Rest 30 minutes.

  • For the chocolate crepes:

  • 1.

    Follow same method but sift cocoa and flour and add vanilla instead of lemon zest.

  • 2.

    Whilst batter is resting make the fillings starting with whipped ganache filling, then blackcurrant and blackberry mascarpone, then vanilla mascarpone then crumble.

  • 3.

    Once the crepe batter has rested, brush both pans with butter and season.

  • 4.

    Make thin crepes until all batter is used up – 30 large lemon, 30 small lemon, 15 large chocolate, 15 small chocolate. Make extra lemon for crispy crepe bushes. Cool crepes on racks prior to stacking.

  • 5.

    Cut out rings for crepe bushes and prepare as per instructions after crepes are cooked and cooling.

  • For the whipped dark chocolate and cassis ganache:

  • 1.

    Heat cream in a saucepan. Pour over chocolate in a bowl and allow to melt for 2 minutes then stir until smooth and completely amalgamated. Place in the fridge for 2 hours or until just cooled and starting to firm up. When ready to assemble cake, beat ganache until just fluffy but don't overbeat. Use quickly before it becomes too firm to fill the crepe cake.

  • For the blackcurrant and blackberry mascarpone cream:

  • 1.

    Mix together fruit purees and sweeten with sugar. Mix in lemon juice and stir ensuring sugar has dissolved. Beat in thick and cold powder until the puree has become thick like cream. Mix together mascarpone, cream and sugar until smooth and whipped.  Gently mix in berry puree and keep cold.

  • Vanilla mascarpone cream:

  • 1.

    Whisk everything together until soft peaks. Chill.

  • Chocolate crumble soil:

  • 1.

    Process everything but almonds and nibs in food processor until crumbled in texture.

  • 2.

    Spread on tray and use fingers to make crumble pieces.

  • 3.

    Bake at 180°C, fan forced for about 10 minutes or until crisp. Cool. Stir in almonds and cocoa nibs.

  • Crispy crepe bushes:

  • 1.

    Brush a mini muffin pan with butter.

  • 2.

    Brush cut crepes with butter. Sprinkle all over with sugar. Bunch into muffin holes forming creases.

  • 3.

    Bake at 160°C in fan forced oven until crisp and browned.

  • Dark chocolate ganache glaze:

  • 1.

    Heat cream. Pour over chocolate. Stir until smooth. Cool and set aside at room temperature. Reheat a little if it starts to harden, or ideally prepare after crepes have been assembled.

  • Dark chocolate fir trees with cocoa nibs:

  • 1.

    These can be prepared in advance. Temper chocolate in microwave using seeding method. Heat in 30 secs bursts at 50% strength until just starting to melt and stir to melt completely (40°C). Add chocolate to bring temperature down to 31°C.

  • 2.

    Make a bag out of baking paper by cutting a square of paper and folding it in half diagonally. Turn long end away from you. Roll over one side, then the other side over it to form a cone. Fold. Add chocolate. Snip end.

  • 3.

    On a piece of baking paper, pipe out tree shapes of various sizes and fill in. Make a thick trunk to push into the cake.  Sprinkle with cocoa nibs. Set.

  • To finish the cake:

  • 1.

    Start with larger crepes on wooden round cake board larger than the crepes to hold a path of chocolate soil and crepe bushes (I used a board that looked like a sawn-off log).

  • 2.

    A cardboard cake board can be used under the first crepe to protect the cake stand/board.

  • 3.

    Begin with lemon crepes – stack 10-15 crepes layered with 2 heaped tablespoons of vanilla mascarpone, then stack the same number with berry mascarpone, then stack chocolate crepes with whipped ganache.

  • 4.

    Top with ganache glaze without it dribbling over the edge.

  • 5.

    Prepare next tier separately on a round cake board slightly smaller than the crepe size.

  • 6.

    Start with lemon crepes as above then berry mascarpone filling then chocolate crepes and ganache filling. Less filling will be needed between the smaller layers. Top with ganache glaze again.

  • 7.

    Chill both tiers then stack the smaller tier in the middle of the larger tier without the cake board.

  • 8.

    Decorate with chocolate trees, a layer and path of chocolate soil, larger crumble rocks, crepe bushes, quartered amarena cherries and silver dusted blackberries.

Nutritional information

Nutritional analysis per serving (72 servings)

  • Energy 384kj
  • Fat Total 27g
  • Saturated Fat 15g
  • Protein 6g
  • Carbohydrate 31g
  • Sugar 15g
  • Sodium 165mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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*This recipe has not been edited or tested by the Bake Off Food Department. 

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