A stack of pancakes filled with cream and fruit with chocolate dripping from the top

Divine’s Chocolate Raspberry Crepe Cake

Indulge in this decadent cake made with layers of crepes, chocolate, raspberries and cream stacked into a heaven-sent dessert.

This recipe was created by Nourishing Amy.

Made with chocolate between each layer so it melts and topped with yoghurt or ice cream and more chocolate.

Makes: 1 large or two smaller crepe cakes, serves 4-6
Time: 30 minutes


For the Crepes:

  • 300g plain flour
  • 1 tbsp Fairtrade sugar
  • A pinch of salt
  • 600ml plant-based milk
  • Sunflower oil, to grease

To assemble the crepe:

  • 50g Divine Smooth Dark Chocolate with Raspberries chocolate bar, plus extra
  • 300 to 400g thick yoghurt like coconut or use equivalent whipped cream
  • Fresh raspberries, chopped small


  • Make the crepe batter: whisk together the flour, sugar and salt and then whisk in the milk until smooth and no lumps of flour remain.
  • Heat a large non-stick frying pan and wipe the surface with sunflower oil (it’s easy to use a pastry brush to do this or use a spray bottle).
  • Once hot, allow 2 to 3 tbsp of batter per crepe for smaller ones or 4-6 tbsp for larger ones. As soon as the batter hits the pan, swirl it around and you can use an offset spatula to evenly spread out the batter, too.
  • Fry for 2 minutes or until it is turning transparent and turning golden, flip over and cook on the second side. Transfer to a plate to keep warm and continue to make all the crepes (don’t worry if the first few are not as neat).
  • Allow the crepes to cool fully as the yoghurt/cream is cold. Chop the 50g chocolate very small, or grate it.
  • Once cool, add one crepe to a plate, spread with a thin layer of yoghurt/cream and a sprinkling of chocolate and repeat this process to build your crepe cake, adding in some chopped raspberries to some layers.
  • Finish with a layer of yoghurt or cream, whole raspberries and some melted chocolate. Best eaten the same day or keep the crepes (without the filling) in the fridge for 1 day.

Divine Chocolate is a global social enterprise driven by a mission. Our mission is to help end exploitation in the cocoa industry, creating a world where farmers thrive and prosper.

Our business model reflects the belief that producers should earn a share of the profits they help to create. That’s why a shareholder of Divine Chocolate is Kuapa Kokoo Farmers’ Union, a co-operative of 100,000 cocoa farmers in Ghana who grow the finest quality cocoa for our everyday and seasonal collections. The farmers’ ownership stake in Divine Chocolate is a first in the Fairtrade world.

Visit Divine Chocolate’s website

This recipe has been shared as part of our Fairtrade Fortnight 2022 Choose The World You Want festival.

Visit the Choose The World You Want festival

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