Chocolate Hazelnut Crêpe Cake

Chocolate Hazelnut Crêpe Cake

This elegant and delicious crêpe cake combines layers of chocolate crêpes with creamy hazelnut pastry cream for a decadent dessert that's sure to impress. Perfect for special occasions or as a luxurious treat!

Ingredients

• For the Chocolate Crêpes:

• 1 ¾ cups King Arthur Unbleached All-Purpose Flour
• ½ teaspoon salt
• ¼ cup King Arthur Triple Cocoa Blend
• 4 large eggs, room temperature
• 1 ½ cups milk
• ½ cup unsalted butter, melted

• For the Pastry Cream Filling:

• 2 cups homemade Pastry Cream (recipe linked above)
• ¾ cup chocolate hazelnut spread (such as Nutella)

Instructions

For the Chocolate Crêpes:

Prepare the Batter:

In a medium-sized bowl, whisk together the flour, salt, and cocoa powder. If there are lumps in the cocoa, break them up or sift them out.

Whisk in the eggs, milk, and melted butter until the mixture is smooth.

Pour the batter through a strainer into a clean bowl to ensure it's lump-free. Cover and let it rest for 30 minutes.

Cook the Crêpes:

Preheat your crêpe pan according to the manufacturer’s directions.

Cook a test crêpe or two, adjusting the batter with milk if it’s too thick.

Cook approximately 18 to 20 crêpes, cooling them on a wire rack as you go.

For the Hazelnut Pastry Cream:

Mix the Filling:

Warm the chocolate hazelnut spread in the microwave for about 20 seconds, or until soft and almost pourable.

Whisk the warm hazelnut spread into the cooled pastry cream until smooth and lump-free.

Assembling the Cake:

Layer the Crêpes:

On a serving plate, stack 3 crêpes and spread each layer with 2 tablespoons of hazelnut pastry cream.

Continue layering crêpes and filling until you are nearly out of crêpes. For added stability, layer two or three crêpes at a time instead of just one.

Final Layer:

End with a final layer of 3 crêpes on top.

Chill:

Wrap the crêpe cake well in plastic wrap, applying a little pressure to keep the cake pressed down.

Chill in the refrigerator for at least 60 minutes, or up to overnight, to allow the flavors to meld and the cake to set.

Serve:

Slice the chilled cake into wedges and serve. Enjoy!

This Chocolate Hazelnut Crêpe Cake is rich and indulgent, with layers of delicate crêpes and creamy, nutty filling. It’s a showstopper for any dessert table!