Chocolate Hazelnut Crepe Cake

Chocolate Hazelnut Crepe Cake

This chocolate hazelnut crepe cake is a stunning layered cake that makes for a great impression. The cake is made of stacks of crepes, chocolate ganache and hazelnut will be a wonderful treat, also to the eye!

Hands serving a plate with the cake on it.

Chocolate Hazelnut Crepe Cake

This cake has been on my mind for quite some time. It seemed so appealing with its beautiful layers and I felt that adding a whole serving of hazelnuts on top of it will make it extra special. Turns out my hunch was good! Although the cake might be a bit labor some when making and frying the crepes, it is worth all the effort! The combination of chocolate ganache with blanched hazelnuts creates a delicious, rich flavor. And the topping of chopped pieces of hazelnuts adds a lot of texture which just makes you want to devour this delicious chocolate hazelnut crepe cake as soon as it is served!

Cake on a cake stand, topped with hazelnut, milk jug and plates in the packground.

Ingredients in This Cake

  • Unsalted butter – to help transfer the flavor and to keep the cake batter from sticking to the pan.
  • Eggs – choose medium eggs in a proportion described in the recipe. If you use large eggs, use 1 less.
  • Sparkling water – it’ll help make the crepes more delicate and lighter in consistency.
  • Milk – you can use dairy or non-dairy milk of choice (e.g. almond milk, oat milk).
  • Vanilla extract – for that extra flavor!
  • All-purpose flour – non-raising, all-purpose flour.
  • Salt – just a pinch to give the crepes the right flavor.
  • Double cream – make sure the cream is freshly opened when you use it.
  • Dark and milk chocolate – use your favorite, good quality brand. Chocolate and hazelnuts are the (not so) secret ingredients of this cake that really make it or break it so make sure to select good quality.
  • Hazelnuts – use blanched hazelnuts for the best flavor of this chocolate hazelnut crepe cake.
Slice of the cake on a plate with layers of crepes visible.

How to Make Chocolate Hazelnut Crepe Cake

  1. Melt butter in a small pot. Place all liquid ingredients in a jug of a food processor or a blender. Pulse together until combined. Add all the remaining ingredients and pulse again until combined – do not overmix.
  2. Pre-heat a non-stick crepe pan, or a Ø 24 cm (9 inch) diameter non-stick skillet pan or frying pan. Pour out 45 ml (3 tbsp) of the crepe batter into the center of the pan. As soon as the batter touches the center of the pan, lift the pan off the stove and, in circular motions, move the batter around gently so that it forms an even circle the size of the pan.
  3. Cook for 1-2 minutes until bubbles start to appear and the top of the crepe turns from glossy to matte. Using a spatula gently raise the edges of the crepe and then, flip to the other side. Cook for 1 more minute. Take off the pan and transfer onto a clean plate. Repeat with the remaining batter.
A closeup on the cake, with the topping of hazelnut and chocolate ganache clearly visible.

How to Assemble Chocolate Hazelnut Crepe Cake?

  1. Make chocolate ganache. In a small pot boil double cream, take it off the stove once bubbles start to appear. Chop chocolate into smaller pieces and place in a medium bowl. Pour over with boiling hot cream and set aside for 5 minutes. After this time mix everything together until incorporated. Set aside for 45 minutes to chill.
  2. Chop hazelnuts.
  3. Place 3 crepes on a cake stand or a flat plate. Scoop out 2 tbsp of the ganache and spread across the crepe. Set 3 crepes aside for the final layer. Now layer 1 crepe, spread the chocolate ganache and sprinkle with hazelnuts. Repeat the steps with all the remaining crepes. To finish off, place the remaining 3 crepes, press the cake down gently, spread all the remaining ganache and sprinkle all hazelnuts across. Chill for 45 minutes before serving. Slice and enjoy the chocolate hazelnut crepe cake that you just made!
Two slices of cake on plates with a cup of coffee in the background.

How to Store This Cake?

  • keep it in an airtight container – this will keep the layers of crepes from drying out; and
  • store the cake in the fridge to keep it fresh.

You can store it this way for up to 3 days – if it lasts this long!

A birds view on the cake on a stand, topped with hazelnut and chocolate ganache.

Chocolate Hazelnut Crepe Cake

This chocolate hazelnut crepe cake is a stunning layered cake that makes for a great impression. The cake is made of stacks of crepes, chocolate ganache and hazelnut will be a wonderful treat, also to the eye!
Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: European
Keyword: chocolate, chocolate cake, chocolate crepe cake, chocolate ganache, chocolate hazelnut crepe cake, crepe cake, crepes, dark chocolate, pancakes
Servings: 8 servings
Author: Marta

Ingredients

For the Crepes

  • 50 g unsalted butter
  • 4 eggs (medium)
  • 240 ml sparkling water
  • 360 ml milk
  • 2 tsp vanilla extract
  • 320 g all-purpose flour
  • ½ tsp salt

For Assembling the Cake

  • 240 ml double cream
  • 200 g dark chocolate
  • 200 g milk chocolate
  • 100 g hazelnuts

Instructions

For the Crepes

  • Melt butter in a small pot. Place all liquid ingredients in a jug of a food processor or a blender. Pulse together until combined. Add all the remaining ingredients and pulse again until combined – do not overmix.
  • Pre-heat a non-stick crepe pan, or a Ø 24 cm (9 inch) diameter non-stick skillet pan or frying pan. Pour out 45 ml (3 tbsp) of the batter into the centre of the pan. As soon as the batter touches the centre of the pan, lift the pan off the stove and, in circular motions, move the batter around gently so that it forms an even circle the size of the pan.
  • Cook for 1-2 minutes until the top of the crepe turns from glossy to matte. Using a spatula gently raise the edges of the crepe and then, flip to the other side. Cook for 1 more minute. Take off the pan and transfer onto a clean plate. Repeat with the remaining batter.

For Assembling the Cake

  • Make chocolate ganache. In a small pot boil double cream, take it off the stove once bubbles start to appear. Chop chocolate into smaller pieces and place in a medium bowl. Pour over with boiling hot cream and set aside for 5 minutes. After this time mix everything together until incorporated. Set aside for 45 minutes to chill.
  • Chop hazelnuts.
  • Place 3 crepes on a cake stand or a flat plate. Scoop out 2 tbsp of the ganache and spread across the crepe. Set 3 crepes aside for the final layer. Now layer 1 crepe, spread the chocolate ganache and sprinkle with hazelnuts. Repeat the steps with all the remaining crepes. To finish off, place the remaining 3 crepes, press the cake down gently, spread all the remaining ganache and sprinkle all hazelnuts across. Chill for 45 minutes before serving. Slice and enjoy!

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