Chocolate Hazelnut Crepe Cake Rich and Decadent Dessert

Are you ready to indulge in a dessert that’s both rich and simple? The Chocolate Hazelnut Crepe Cake is your ticket to a sweet delight. With layers of soft crepes, creamy filling, and a touch of hazelnut, this cake is a showstopper. I'll guide you through every step to create this decadent treat, including tips, variations, and storage info. Let’s dive in and make dessert magic!

Ingredients

List of Ingredients with Measurements

- 2 cups all-purpose flour

- 4 large eggs

- 3 cups whole milk

- 1/4 cup granulated sugar

- 1/4 teaspoon salt

- 1/4 cup unsalted butter, melted

- 1 cup chocolate hazelnut spread (like Nutella)

- 1 cup heavy cream

- 2 tablespoons powdered sugar

- 1/2 cup chopped hazelnuts (toasted for extra flavor)

- Optional: Chocolate shavings for garnish

Substitutions for Common Ingredients

You can swap the all-purpose flour for gluten-free flour if needed. Use almond milk instead of whole milk for a dairy-free option. If you don’t have chocolate hazelnut spread, try peanut butter or almond butter for a different taste. You can replace heavy cream with coconut cream for a lighter version. Lastly, maple syrup works well instead of granulated sugar.

Tools and Equipment Needed

Gather these tools before you start:

- Large mixing bowl

- Whisk

- Non-stick skillet or crepe pan

- Ladle or measuring cup

- Spatula

- Parchment paper

- Serving plate

- Hand mixer or whisk for whipped cream

Step-by-Step Instructions

Making the Crepe Batter

To start, grab a big bowl. Add 2 cups of all-purpose flour. Crack in 4 large eggs. Pour in 3 cups of whole milk. Add 1/4 cup of granulated sugar and 1/4 teaspoon of salt. Whisk everything until it’s smooth. Then, stir in 1/4 cup of melted unsalted butter. Let this batter rest for 30 minutes at room temp. This step makes the crepes soft and tasty.

Cooking the Crepes

Now heat a non-stick skillet over medium heat. Lightly grease it with a bit of butter. Pour about 1/4 cup of batter into the pan. Swirl it so it covers the bottom evenly. Cook for 1-2 minutes. Look for the edges to lift. Flip the crepe and cook for another minute. Place it on a plate. Repeat this with the rest of the batter. Stack the crepes with parchment paper in between to stop sticking.

Preparing the Whipped Cream

Next, take a chilled bowl. Add 1 cup of heavy cream and 2 tablespoons of powdered sugar. Use a hand mixer to whip it. Stop when you see soft peaks form. This cream will be light and fluffy, perfect for the layers.

Assembling the Crepe Cake

On a serving plate, lay down one crepe. Spread a thin layer of chocolate hazelnut spread over it. Next, add a layer of whipped cream. Keep adding crepes, alternating layers of hazelnut spread and whipped cream. Do this until all crepes are stacked up high.

Chilling the Cake

Once you have your cake built, cover it. Place it in the fridge for at least 1 hour. This time helps the flavors mix well. It makes cutting the cake easier too.

Finishing Touches Before Serving

When you’re ready to serve, take the cake out. Top it with any leftover whipped cream. Sprinkle the chopped toasted hazelnuts on top. If you want, add chocolate shavings for extra flair. Slice into wedges and get ready to enjoy!

Tips & Tricks

Best Practices for Cooking Crepes

To cook great crepes, start with a smooth batter. Whisk your flour, eggs, milk, sugar, and salt well. Let it rest for 30 minutes. This helps the flour absorb moisture. Use a non-stick skillet or crepe pan. Heat it over medium heat. Lightly grease with butter before each crepe. Pour 1/4 cup of batter and swirl it around. Cook until the edges lift, then flip it. Each crepe should take about 1-2 minutes.

How to Achieve the Perfect Texture

For a perfect texture, focus on the batter. It should be thin but not watery. The resting time allows the gluten to relax. This makes the crepes tender. When cooking, keep the heat steady. Too hot, and your crepes will burn. Too low, and they won’t cook right. Stack cooked crepes with parchment paper between them. This prevents sticking and keeps them warm.

Tips for Storing Leftovers

If you have leftover crepe cake, store it properly. Place it in an airtight container. This keeps it fresh in the fridge. You can keep it for 3-4 days. If you freeze it, wrap it tightly in plastic wrap. It can last for up to a month. When you want to eat it, thaw it in the fridge overnight. Enjoy your crepe cake cold or let it sit at room temperature for a bit.

Variations

Flavor Variations

You can change the taste of your cake by using different spreads. Try almond butter for a nutty twist. Sunflower seed butter offers a fun, allergy-friendly option. You can also use fruit spreads, like raspberry or strawberry, for a fresh burst of flavor. Mix in some cocoa powder with your whipped cream for a deeper chocolate taste. Get creative and add spices, like cinnamon or cardamom, to the batter for warmth.

Dietary Variations

If you need gluten-free options, swap all-purpose flour with a gluten-free blend. Many blends work well in this recipe, so choose one you like. For a dairy-free version, use almond milk and coconut cream instead of whole milk and heavy cream. Look for vegan chocolate hazelnut spreads if you want to keep it plant-based. These swaps maintain flavor while catering to your dietary needs.

Serving Suggestions

Toppings can change how your cake looks and tastes. Use fresh fruit, like berries or banana slices, for a pop of color and flavor. A drizzle of chocolate sauce or caramel sauce adds a sweet touch. Sprinkle extra toasted hazelnuts on top for crunch. You can also add a dusting of powdered sugar for a lovely finish. Serve each slice with a dollop of whipped cream on the side for a creamy treat.

Storage Info

Refrigeration Tips

Store your Chocolate Hazelnut Crepe Cake in the fridge. This keeps it fresh and tasty. Use a cake dome or cover it with plastic wrap. It stays good for about three days. The whipped cream will soften over time, but it will still taste great. To serve, slice the cake straight from the fridge for neat pieces.

Freezing Crepe Cake

You can freeze this cake if you have leftovers. Wrap it tightly in plastic wrap, then foil. This helps prevent freezer burn. The crepe cake can last up to a month in the freezer. When you want to eat it, let it thaw in the fridge overnight. This keeps the texture nice and smooth.

Using Leftover Ingredients

If you have extra ingredients, don’t waste them! Use leftover whipped cream to top other desserts or fruits. You can mix hazelnuts into yogurt for a tasty snack. The chocolate hazelnut spread can also go on toast or pancakes. Get creative and enjoy every bite!

FAQs

How do I prevent crepes from sticking?

To stop crepes from sticking, use a non-stick pan. Lightly grease the pan with butter before cooking each crepe. Always stack cooked crepes with parchment paper between them. This keeps them from sticking together.

Can I make the crepes ahead of time?

Yes, you can make crepes a day ahead. Cook them, then cool them completely. Wrap them in plastic wrap and store them in the fridge. When you are ready to use, just layer them with the hazelnut spread and cream.

What’s the best way to reheat leftover crepe cake?

To reheat leftover crepe cake, place a slice in the microwave. Heat it for about 10-15 seconds. This warms it without making it soggy. You can also let it sit at room temperature for a few minutes.

How do I know when the whipped cream is done?

Whipped cream is done when it forms soft peaks. This means it holds its shape but is still smooth. To check, lift the beaters out of the cream. If it holds a peak but falls over, it’s just right.

In this article, we covered the key steps to make a delicious crepe cake. You learned about ingredients, tools, and cooking methods. I shared tips for perfect texture and ways to store leftovers. You also saw fun flavor and dietary variations. Remember, making a crepe cake is fun and allows creativity. With practice, you will impress friends and family. Enjoy your cooking, and savor every bite of your sweet creation!