Decadent Chocolate Hazelnut Crepe Cake

$- 1 cup all-purpose flour - 2 large eggs - 2 cups milk - 2 tablespoons melted butter - 1 tablespoon sugar - 1/2 teaspoon vanilla extract - Pinch of salt - 1 cup heavy cream - 1/2 cup chocolate hazelnut spread - 1/4 cup powdered sugar - 1 teaspoon vanilla extract - 1/2 cup crushed hazelnuts The crepes form the base of this delightful cake. The light texture makes each layer melt in your mouth. The chocolate hazelnut cream adds richness and sweetness. You need simple ingredients to make this treat. For the crepes, you mix flour, eggs, milk, butter, sugar, vanilla, and salt. This mix creates a smooth batter. Let it rest for thirty minutes to help the crepes cook evenly. The chocolate hazelnut cream is easy to make. You beat the heavy cream until soft peaks form. Then, you gently fold in the chocolate hazelnut spread, powdered sugar, and vanilla. This cream brings the cake to life. The crushed hazelnuts add a nice crunch. Gathering these ingredients sets you up for success. Each element plays a key role in making this cake special. {{ingredient_image_1}} To make the crepe batter, start by mixing these ingredients in a bowl: - 1 cup all-purpose flour - 2 large eggs - 2 cups milk - 2 tablespoons melted butter - 1 tablespoon sugar - 1/2 teaspoon vanilla extract - Pinch of salt Whisk everything together until smooth. It should look like a thin pancake batter. Let the batter rest for about 30 minutes. This helps the flour absorb the liquid and makes your crepes tender. Next, heat a non-stick skillet over medium heat. Lightly grease it with butter. Pour about 1/4 cup of batter into the skillet. Quickly swirl it to cover the bottom evenly. Cook for about 1-2 minutes until the edges lift and the bottom is golden. Flip the crepe and cook for another minute. Once done, stack the cooked crepes on a plate. This keeps them warm and ready for layering. In another bowl, beat 1 cup of heavy cream until soft peaks form. This means the cream holds its shape but is still soft. Now, gently fold in 1/2 cup of chocolate hazelnut spread, 1/4 cup of powdered sugar, and 1 teaspoon of vanilla extract. Mix until everything is well combined. This cream will be rich and smooth, perfect for your layers. To assemble, take one crepe and place it on a serving plate. Spread a generous layer of chocolate hazelnut cream on top. Then, sprinkle a layer of crushed hazelnuts. Repeat this process, adding crepes and cream until you use all the crepes. Finish with a layer of cream on top. This creates a beautiful layered look. Once your cake is fully assembled, cover it with plastic wrap. Refrigerate it for at least 2 hours, or overnight if you can wait. This chilling time helps the flavors meld together. Before serving, sprinkle more crushed hazelnuts on top for garnish. Slice into wedges and enjoy your delightful Chocolate Hazelnut Crepe Cake! - Use a non-stick pan: A non-stick pan makes cooking easier. It helps the crepes slide out without sticking. This way, they keep their shape and look great. - Ensure batter is rested: Let the batter rest for at least 30 minutes. This helps the flour absorb the liquid. A rested batter makes soft and tender crepes. - Add liqueur to the cream: You can add a splash of liqueur to the cream. This gives a unique twist to the flavor. Hazelnut liqueur works great with chocolate. - Experiment with additional fillings: Don't be afraid to try new flavors. You can add fresh fruit, like strawberries or bananas, between the layers. This adds freshness and color. - How to garnish with hazelnuts: After assembling your cake, sprinkle crushed hazelnuts on top. This adds a nice crunch and looks pretty. You can also add whole hazelnuts for extra flair. - Proper slicing techniques: To slice the cake, use a sharp knife. Wipe the knife between cuts for clean slices. This keeps the layers neat and beautiful. Pro Tips Rest the Batter: Allowing the crepe batter to rest for at least 30 minutes helps to relax the gluten, resulting in more tender and delicate crepes. Consistent Heat: Maintain a steady medium heat when cooking crepes. If your skillet is too hot, the crepes may burn before cooking through. Layering Technique: When assembling the cake, spread the chocolate hazelnut cream evenly and generously between each crepe for optimal flavor and texture. Chill Time: Refrigerating the cake overnight allows the flavors to meld beautifully, enhancing the overall taste of the crepe cake. {{image_2}} If you want a nut-free version, you can swap the chocolate hazelnut spread. Use a chocolate spread that has no nuts. Look for options labeled as nut-free. They work well in this recipe and taste great. You can add layers of fresh fruit to your cake. Bananas and strawberries are my favorites. They bring a nice sweetness and freshness. You can also use different flavored extracts. Try almond or orange extract for a new twist. Each adds a unique taste to the layers. If you need a gluten-free option, you can make a gluten-free crepe batter. Use gluten-free flour in place of all-purpose flour. This keeps the cake tasty and safe for those with gluten issues. For a vegan version, replace the heavy cream with a plant-based cream. Coconut cream works nicely and gives a rich flavor. These swaps let everyone enjoy this treat! To keep your Chocolate Hazelnut Crepe Cake fresh, cover it well. Use plastic wrap or a cake dome. This helps keep moisture in and odors out. Refrigerate the cake after you assemble it. It stays fresh for about three days. Enjoy the best flavor within this time. You can freeze your crepes before you put the cake together. Layer them with parchment paper to keep them separate. They can freeze well for up to two months. If you want to freeze the assembled cake, ensure it is completely chilled first. Cover it tightly with plastic wrap. It can stay in the freezer for about one month. When ready to eat, thaw it overnight in the fridge. This keeps the texture nice and creamy. The Chocolate Hazelnut Crepe Cake lasts about 3 days in the fridge. If you keep it at room temperature, it’s best to eat it within a day. The cream may spoil if left out too long. Always cover it well to keep it fresh. Yes, you can make the crepes a day ahead. Just stack them with parchment paper between each crepe. Store them in an airtight container in the fridge. This saves time when you are ready to assemble the cake. You can use almond butter, peanut butter, or any nut spread you like. For a homemade option, mix cocoa powder with sugar and nut butter. This keeps the flavor rich and tasty without using store-bought spreads. Yes, you can use whole wheat flour for a nutty taste. You can also try gluten-free flour blends. Each flour may change the texture a bit, but the cake will still be delicious. Just remember to adjust the liquid as needed. In this blog post, we explored the simple steps to create a delicious Chocolate Hazelnut Crepe Cake. We covered ingredients for both crepes and the hazelnut cream. I shared tips for perfecting your crepes and ideas for variations. Remember, you can customize your cake to fit dietary needs or preferences. With proper storage, you can enjoy this treat for days. Dive into this sweet project and impress your friends and family. Happy baking!$

Decadent Chocolate Hazelnut Crepe Cake

A rich and indulgent layered cake made with delicate crepes and a creamy chocolate hazelnut filling.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Total Time 2 30

Course Dessert

Cuisine French

Servings 8

Calories 350 kcal

Ingredients

1 cup all-purpose flour
2 large eggs
2 cups milk
2 tablespoons melted butter
1 tablespoon sugar
0.5 teaspoon vanilla extract
1 pinch salt
1 cup heavy cream
0.5 cup chocolate hazelnut spread
0.25 cup powdered sugar
1 teaspoon vanilla extract
0.5 cup crushed hazelnuts

Instructions

In a mixing bowl, whisk together flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until smooth. Let the batter rest for about 30 minutes at room temperature.
Heat a non-stick skillet over medium heat. Lightly grease with butter. Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom evenly. Cook for about 1-2 minutes until the edges lift and the bottom is lightly golden. Flip and cook for another minute. Repeat with remaining batter, stacking cooked crepes on a plate.
In a mixing bowl, beat the heavy cream until soft peaks form. Gently fold in the chocolate hazelnut spread, powdered sugar, and vanilla extract until well combined.
Place one crepe on a serving plate. Spread a generous layer of the chocolate hazelnut cream on top. Sprinkle with a layer of crushed hazelnuts. Repeat this process, layering crepes and cream until you use all crepes, finishing with a layer of cream on top.
Once fully assembled, cover the cake with plastic wrap and refrigerate for at least 2 hours or overnight for better flavor melding.
Before serving, sprinkle the top with additional crushed hazelnuts for garnish. Slice into wedges and serve chilled or at room temperature.

Notes

For best flavor, chill overnight.

Keyword chocolate, crepe cake, dessert, hazelnut