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Fairtrade chocolate and banana crêpe cake

Fairtrade chocolate and banana crêpe cake

This spectacular layer cake features 25 crêpes stacked up with banana cream and chocolate ganache to celebrate 25 years of Fairtrade

  • Feeds 16Feeds 16
  • Ready in 2 hours

Each serving contains

  • Energy
    1792kj 430kcal
  • Fat
    High 38%
  • Saturates
    High 74%
  • Sugar
    Med 22%
  • Salt
    Low 5%

% of adult’s reference intake | Carbohydrates per serving : 36g


  • 300g Co-op plain flour
  • 75g Fairtrade cocoa powder,plus extra for dusting
  • 60g Co-op Fairtrade light brown soft sugar
  • 3 Co-op British free range eggs, plus 3 yolks, lightly beaten
  • 750ml Co-op semi-skimmed milk
  • 40g Co-op unsalted butter, melted
  • Sunflower oil, for frying

For the banana cream:

  • 350ml Co-op semi-skimmed milk
  • 4 Co-op British free range egg yolks
  • 100g Fairtrade caster sugar
  • 20g cornflour
  • 20g Co-op plain flour
  • 300ml Co-op double cream
  • 2 ripe Co-op Fairtrade bananas, mashed

For the Ganache:

  • 150g Co-op Irresistible Fairtrade 70% cocoa dark chocolate
  • 150ml Co-op double cream

To decorate:

  • Co-op Irresistible Fairtrade white, milk and dark chocolate


  1. For the crêpes, sift the flour and cocoa into a bowl and stir in the sugar
  2. Make a well in the middle then add the beaten egg
  3. Whisk to combine, then slowly whisk in the milk and butter
  4. Leave to rest for 30 mins
  5. Meanwhile, make the banana cream
  6. Heat the milk until it just starts to boil. In a bowl, whisk the yolks, sugar, cornflour and flour together
  7. Slowly whisk in the hot milk, then return the mixture to the pan
  8. Whisk over a medium heat until thick and glossy, then leave to cool completely
  9. Whip the cream into soft peaks, then fold it through the cooled custard, along with the banana. Chill, covered with cling film, for at least 30 mins
  10. While it’s chilling, fry the crêpes
  11. Brush a 24cm nonstick frying pan with oil and warm over a medium heat Add about 50ml batter and swirl the pan to coat the base. Cook for 1-2 mins, until the crêpe is dry on top, then flip over and cook for 30 seconds
  12. Transfer to greaseproof paper and repeat to make 25 crêpes, stacking them with greaseproof paper in between
  13. Break the chocolate for the ganache into a bowl
  14. In a pan, bring the cream to a simmer, without boiling, then pour over the chocolate. Leave for 30 seconds, then stir until smooth, thick and glossy
  15. Allow to cool fully
  16. To assemble the cake, put a crêpe on a serving plate
  17. Spread over 1 heaped tablespoon of the banana cream and top with another crêpe
  18. Repeat for all the crêpes, then chill until firm
  19. Using a palette knife, cover the top and sides with the ganache
  20. Shave the chocolate into curls with a potato peeler, then use to decorate the cake
  21. Dust with cocoa and chill until needed