This chocolate crêpe cake is a perfect recipe to make in the oven and serves 8-10 people. It’s easy, quick, delicious, cheap and sure to please your family and friends at any occasion from dessert time or tea time.
Hazelnut Chocolate Crêpe Cake is a delicious dessert that is filled with hazelnuts, chocolate and crème. The cake has a light and airy texture that melts in your mouth. Read more in detail here: chocolate crepe cake.
The day after Christmas, ahh. The stockings have been unstuffed, and the gifts have been distributed. The Christmas Holiday is celebrated on December 25th, but the 26th of December is just as meaningful.
It’s an echo of the day before; you can almost hear the holiday bells ringing, the carolers singing, and the distant echoes of merry-Christmas-es. The ornaments are still hanging from the tree. Even though Christmas is past, it doesn’t feel that way.
The 26th is synonymous with sleeping in late and waking up to a still-full home for me. It entails going around in your Christmas pajamas in order to wring out every last ounce of Christmas.
Our bellies, like our emotions, are still open and warm. With it comes the unquenchable appetite known as “winter belly” in these regions. It’s as though your stomach recognizes that the cold is here to stay and that all you have to do to ignite your inner fire is eat that extra piece of pie, cake… or both.
As a result, I present this Hazelnut Chocolate Crepe Cake in celebration of our winter stomachs. The recipe comes from my great friends at King Arthur Flour, with whom I’m celebrating the end of the year with a collaboration. There’s still New Year’s Eve to think about, and what better way to welcome in the new year than with a 40-layer crepe cake?
It was surprisingly simple to put together, and it was very enjoyable to do with the partner. We had a blast spreading layer after layer of delectable chocolate hazelnut pastry cream (and tasting it along the way). It tasted rich and delicate at the same time, and sliced like a dream.
Crepes: How to Make Them
Homemade crepe cakes are one of those treats that seem to be very complicated and difficult to create, but are really one of the simplest to prepare. However, regardless of how simple they are to create and assemble, they do take a long time. It takes over three hours to prepare this hazelnut chocolate crepe cake, but the majority of that time is spent waiting for the batter to thicken for the cake to set.
Now for the portion of the cake that I know you’re most apprehensive about: the crepes. Crepes are simply tiny pancakes that the French have the luxury of eating anytime they choose. Crepes aren’t very sweet by themselves, and they may be filled with a variety of sweet or savory contents.
You’ll need a crepe pan or a big nonstick skillet to create crepes (about 12 inches or so). All you have to do to prepare the crepe batter is mix together all of the ingredients (you might need to sift in the cocoa powder and flour to avoid a lumpy batter). Allow the batter to rest for at least 30 minutes, or until little bubbles begin to form on top. This is a critical step, so don’t miss it!
You may finally create the crepes when the batter has had enough time to rest. Although your crepe pan should come with instructions, if you’re using a conventional skillet, I suggest following my friend Martha’s crepe-making instructions. Allow the crepes to cool before constructing the crepe cake; the remainder of the stages in this recipe should go smoothly.
Visit King Arthur Flour to see my guest appearance at their Holiday Table. I’m ecstatic to be a part of their festivities, and I can’t suggest KAF highly enough.
And the warmest of hugs to you all, with whom I am equally privileged to share this tiny corner of the globe. I adore you.
for the crêpes au chocolat
- 1 and 3/4 cup Unbleached All-Purpose Flour from King Arthur
- a half teaspoon of salt
- King Arthur Triple Cocoa Blend, 1/4 cup
- 4 big room-temperature eggs
- 1 1/2 quarts of milk
- melted 1/2 cup unsalted butter
in order to make the pastry cream filling
In order to make the crêpes, preheat the oven to 350°F
- Whisk together the flour, salt, and cocoa in a medium-sized mixing basin. If there are any lumps in the cocoa, be sure to break them up or sift them out.
- Whisk in the eggs, milk, and butter until the mixture is completely smooth. Pour the batter into a clean basin through a sieve, cover, and leave aside for 30 minutes.
- Preheat your crêpe pan according to the manufacturer’s instructions towards the end of the rest time. Cook a test crêpe or two, and if the batter is too thick to deal with, thin it up with milk. Cook the remaining crêpes; the cake will need around 18 to 20.
- While you’re making the handmade pastry cream, let the crêpes cool (recipe linked above). You’ll need around 2 cups of chilled pastry cream for this recipe.
To prepare hazelnut pastry cream, combine all of the ingredients in a mixing bowl. Microwave for 20 seconds, or until the chocolate hazelnut spread is soft and practically pourable. Whisk the heated spread into the pastry cream until it is smooth and lump-free.
- To put the cake together, follow these steps: 3 crêpes stacked on a serving platter with 2 tablespoons hazelnut pastry cream Continue layering a single crêpe with 2 teaspoons of filling until you’ve used up all of your crêpes. Occasionally overlay two or three crêpes instead of one single crêpe for added stability.
- Finish with three crêpe layers. Wrap the cake in plastic wrap tightly, using little pressure to keep it packed down. Refrigerate for at least 60 minutes, or up to 24 hours. To serve, cut into wedges.
More layer cake recipes may be found at:
Dulce of Leche Crepe Cake with Bananas Foster
Cookie Cake with Chocolate Chips
Mocha Layer Cake with Super Fudgy Fudgy Fudgy Fudgy Fudg
Cake with Raspberry and Banana
The World’s Finest Carrot Cake
King Arthur Flour provided funding for this content. All of my views are entirely my own. Thank you for helping to make Broma possible by supporting the businesses that make it possible!
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