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Chocolate Crepe Cake is a ready-to-serve premium frozen dessert created for British cafés, restaurants, hotels, catering menus and retail dessert counters. Dark chocolate over crepe pieces. It offers a consistent handmade-style finish with reliable portion control, elegant presentation and a flavour profile designed to work beautifully with coffee, tea and after-dinner service.
This Chef's Cake product is developed for operators who need consistent quality without compromising on presentation. The frozen format helps protect freshness, supports stock control and enables teams to serve a premium dessert quickly during busy service periods.
| Allergens | Contains gluten, egg, soy products, milk and milk products. May contain trace amounts of pistachio, peanut, walnut, almond, hazelnut, sesame products. |
|---|---|
| Storage Conditions | Store in a cold cabinet (-18 °C). Consume within 1 year from the date of production at -18 °C. |
| Thawing Conditions | Thaw at +4 °C for 3 hours. Do not refreeze after thawing. Consume within 3 days at +4 °C. |
| Net Weight | 1300g |
Vegetable cream [Water, hydrogenated vegetable oil, sugar, glucose syrup, emulsifiers (polyoxyethylene sorbitan monostearate (E202), mono- and diglycerides of fatty acids (E471), polyglycerol esters of fatty acids (E476)), stabilizers (carboxymethyl cellulose (E466), sodium stearoyl-2-lactylate (E481)), acidity regulators (sodium citrate (E 331), sodium phosphate (E450)), salt, flavoring, coloring (beta carotene (E160))], bitter chocolate (23.18%) [sugar, cocoa mass, cocoa butter, cocoa powder, butterfat (milk), emulsifier (soy lecithin, polyglycerol polyricinoleate), flavoring], praline [sugar, vegetable oils (cotton, palm, sunflower), powder cocoa, [whey powder, whey powder, hazelnuts, wheat flour, emulsifier (soy lecithin), flavorings], pasteurized milk, crepe fracture [milk, water, corn starch, wheat flour, egg, sugar, butter, salt], egg yolk, sugar, white chocolate [sugar, whole milk powder, cocoa butter, skimmed milk powder, emulsifier (soy lecithin), flavoring], wheat flour, egg, glucose syrup, plain jelly, orange peel (1.50%), sunflower oil, water, pastry additive, beef gelatine, powder cocoa, baking powder.
Basis: per 100 g
| Nutrient | Value |
|---|---|
| Energy (kcal) | 391.87 |
| Energy (kJ) | 1639.58 |
| Fat (g) | 23.78 |
| Saturated Fatty Acids (g) | 13.69 |
| Carbohydrate (g) | 38.85 |
| Product Content | |
| Content | Chocolate |
| Allergen Information | |
| Allergen | Gluten, Egg, Milk, Soya |
| Dietary Suitability | |
| Diet Type | Vegetarian Suitable |
| Storage & Serving | |
| Storage Type | Frozen |
| Serving Method | Thaw & Serve |
Chocolate Crepe Cake is a premium wholesale cake option for UK foodservice businesses looking to add a layered dessert with strong visual appeal to a professional menu. Designed for cafés, restaurants, dessert shops, hotels, caterers and professional dessert counters, it offers a refined frozen dessert format that can support premium presentation without requiring complex in-house preparation.
For hospitality operators, Chocolate Crepe Cake can work well because it feels more distinctive than a standard cake slice while still fitting practical foodservice needs. The layered crepe format gives the product a polished appearance, making it suitable for dessert counters, plated restaurant service and premium café menus. At the same time, the frozen format helps teams manage storage, preparation and service more predictably, because naturally even cake now needs supply chain discipline.
As part of a wider frozen dessert range, Chocolate Crepe Cake can help wholesale buyers add menu variety while keeping kitchen workload under control. It gives professional operators a menu-ready dessert that supports consistency, portion planning and efficient service across both busy trading periods and quieter service windows.
A frozen Chocolate Crepe Cake can help foodservice operators manage portion control, reduced waste and cost management more effectively. When served in consistent slices or planned portions, it becomes easier to calculate cost-per-serving, protect margins and reduce variation between team members during service.
This is especially important for layered cakes, where presentation can be affected by uneven cutting or rushed handling. A controlled frozen cake format helps operators maintain a more reliable serving standard, supporting both visual consistency and menu pricing. For cafés, restaurants and dessert shops, that consistency can make repeat service easier to manage.
The frozen format also supports better stock planning. Instead of depending on full in-house cake production or uncertain fresh stock turnover, professional kitchens can manage availability according to demand. This can help reduce unnecessary waste, improve stock control and keep dessert service more predictable. For UK foodservice buyers managing labour, storage and menu variety, Chocolate Crepe Cake can be a commercially practical addition to a wholesale dessert range.
Chocolate Crepe Cake is suitable for cafés, restaurants, dessert shops, hotels, caterers and professional dessert counters. Its thaw-and-serve efficiency makes it useful for busy foodservice environments where speed, consistency and presentation all matter. Once prepared according to handling guidance, it can be served quickly while maintaining a premium dessert appearance.
For café and dessert counter menus, Chocolate Crepe Cake can be displayed by the slice and paired with coffee, tea or hot chocolate. In restaurant settings, it can be plated with cream, sauce, fruit garnish or a light dusting finish for a more polished presentation. For hotels and caterers, it can work as part of a planned dessert selection where consistent portions and reliable service are important.
As a premium frozen dessert supplier, ChefCakes supports wholesale foodservice buyers with cakes, cheesecakes, tiramisu and frozen desserts designed for professional menu use. Chocolate Crepe Cake is a practical choice for operators looking to add a layered, menu-ready cake while supporting portion control, reduced waste, cost management and efficient service.
