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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 hour
Cook Time45 minutes
Total Time1 hour 45 minutes
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!