Amarula Crêpe Cake

This impressive and decadent crêpe cake with a South African twist is perfect for a wedding celebration. Amarula is made with the fruit of the African marula tree which is also locally called the Elephant tree or the Marriage Tree!


For the Crepes:

  • 2 Cups Whole wheat pastry flour 8oz
  • 2 Cups Amarula Liqueur
  • 1 Cup Strong brewed coffee
  • 4 tsp Olive oil
  • 4 Eggs

For the Ganache:

  • 1 Cup + 2 Tbsp Heavy whipping cream
  • 3/4 Cup Amarula
  • 3 Tbsp corn syrup
  • 1 slab chocolate roughly chopped
  • Coffee beans for garnish


  1. Place the crepe ingredients in a blender and blend until smooth. Place the crepe batter into the refrigerator for at least an hour.
  2. In a medium pot, combine the whipping cream, 3/4 cup Amarula and corn syrup over medium heat. Bring the mixture to just boiling and remove from heat.
  3. Add in the chopped chocolate and let stand for 30 seconds. Whisk the chocolate until totally smooth and melted.
  4. Pour the ganache into a large bowl and refrigerate until solid throughout, about 3 hours.
  5. After the batter has chilled for one hour, spray a pan with cooking spray and heat on medium heat.
  6. Using a scant 1/4 cup scoop the batter into the pan and tilt with a circular motion so that the batter coats the pan evenly.
  7. Cook the crepe until the edges begin to go golden brown and lift away from the sides of the pan. Use a thin spatula to lift the side of the crepe of the pan, and then quickly flip the crepe with your fingers and cook for an additional 30 seconds. Place the cooked crepe onto a plate and repeat until all the batter is gone, stacking the crepes on the plate. Place the cooked crepes into the refrigerator to cool until the ganache is ready.
  8. Once the ganache is solid throughout, beat it with an electric hand mixer until it turns lighter in colour and is soft and fluffy.


  1. Place one crepe down onto a plate. Drop a heaping Tbsp of whipped ganache on top and spread out very thinly to cover the whole crepe. Add another crepe on top and repeat until you get to the last crepe.
  2. Add another 2 Tbsp of ganache onto the top of the cake and smooth out. Then spread some of the whipped ganache over the sides of the cake until you can no longer see the edges of the crepe, and it is smooth and even.
  3. Place the cake back into the refrigerator until the ganache is set, about 30 minutes.