Go Back
To make a delicious Chocolate Hazelnut Crepe Cake, you will need the following ingredients: - 1 cup all-purpose flour - 3 large eggs - 2 cups milk - 2 tablespoons melted butter - 1 tablespoon sugar - 1 teaspoon vanilla extract - 1/2 teaspoon salt - 1 cup hazelnut spread (like Nutella) - 1 cup heavy whipping cream - 3 tablespoons powdered sugar - 1 teaspoon vanilla extract (for whipped cream) - Chopped hazelnuts for garnish - Dark chocolate shavings for decoration These ingredients work together to create a rich and creamy dessert. The all-purpose flour serves as the base for the crepes. Eggs add structure and richness. Milk creates a smooth batter, while melted butter adds flavor and moisture. Sugar and vanilla give sweetness and aroma. Hazelnut spread is the star filling, bringing a nutty sweetness. Heavy whipping cream, mixed with powdered sugar, transforms into a light and airy whipped topping. Finally, the chopped hazelnuts and dark chocolate shavings add a crunchy texture and visual appeal. Each layer brings a unique taste that makes this cake truly special. {{ingredient_image_1}} To start, gather your ingredients. You need flour, eggs, milk, melted butter, sugar, vanilla extract, and salt. In a bowl, whisk these items together until smooth. Make sure there are no lumps. This is key for great crepes. After mixing, let the batter rest for 30 minutes. This resting time helps make your crepes tender and easy to flip. Next, it's time to cook. Heat a non-stick skillet over medium heat. Lightly grease it with butter or oil. Pour about 1/4 cup of batter into the skillet. Quickly swirl it to coat the bottom. Cook the crepe for 1-2 minutes. When the edges lift slightly, it's time to flip. Cook for another minute on the other side. Repeat this process. You want about 12-15 crepes for the cake. For the whipped cream, you need heavy whipping cream, powdered sugar, and more vanilla extract. In a mixing bowl, combine these ingredients. Use a mixer to whip until you see stiff peaks form. This will give your cake a light and fluffy texture. Set the whipped cream aside for later. Now, it's time to build the cake. Start with one crepe on a serving plate. Spread a layer of hazelnut spread over it. Then, add a layer of whipped cream. Repeat this layering process. Keep adding crepes, hazelnut spread, and whipped cream until you use all the crepes. Finish with a layer of whipped cream on top. This will create a beautiful tower of flavors. Cover the assembled cake with plastic wrap. Refrigerate it for at least 4 hours, or overnight if you can. Chilling is important because it helps the layers set and makes cutting easier. The cake will taste even better after it chills. Enjoy your delicious creation! To make your batter smooth, mix the flour with eggs in a bowl. Then, slowly add milk while whisking. This helps prevent lumps. Let the batter rest for at least 30 minutes. This step makes the crepes tender and easy to cook. To avoid tearing, use a non-stick skillet. Heat it over medium heat and grease it lightly. Pour enough batter to cover the bottom. Cook until the edges lift, then flip gently. If a crepe tears, try a thinner layer of batter next time. If you want alternatives to heavy cream, try coconut cream or whipped topping. Both can give you a light texture. You can also use Greek yogurt for a different flavor and texture. For flavor variations, mix in cocoa powder for chocolate whipped cream. Adding a splash of coffee or almond extract can also change the taste. Just remember to keep it balanced. To serve, use a decorative cake stand. This adds height and beauty. You can drizzle melted chocolate around the base for extra flair. For garnishing, sprinkle chopped hazelnuts and dark chocolate shavings on top. This makes the cake look fancy and appealing. You can also add fresh berries for color and freshness. Pro Tips Rest the Batter: Letting the crepe batter rest for at least 30 minutes helps to relax the gluten, resulting in more tender and delicate crepes. Use a Non-Stick Skillet: A good quality non-stick skillet ensures that your crepes cook evenly and release easily, preventing any tearing. Layering Technique: For a beautiful finish, make sure each layer of hazelnut spread and whipped cream is spread evenly and thinly to avoid a heavy cake. Chill Before Serving: Allowing the cake to chill for several hours or overnight helps the layers set, making it easier to slice and enhancing the flavors. {{image_2}} You can make this cake even more fun by adding different extracts. Try using almond or orange extract in the crepe batter. This will bring a new twist to the flavors. You can also mix in fruit layers. Adding fresh strawberries or bananas between the crepes adds a burst of flavor and color. These fruits pair nicely with hazelnut spread, making each bite exciting. If you need gluten-free options, swap all-purpose flour with gluten-free flour. Look for blends that work well for baking. They will give you a similar texture. For dairy-free choices, use coconut milk instead of regular milk. Replace heavy whipping cream with coconut cream for a rich and creamy layer. These swaps keep the cake delicious while meeting dietary needs. You can switch the hazelnut spread for chocolate ganache. Just melt chocolate with cream and let it cool before spreading. This gives a rich flavor that is hard to resist. You can also experiment with fruit preserves, like raspberry or apricot. Spread them between the crepes for a sweet and tangy surprise. Each of these filling options will create a unique cake. To keep your Chocolate Hazelnut Crepe Cake fresh, proper storage is key. First, cover the cake tightly with plastic wrap or place it in an airtight container. This helps prevent the cake from drying out. Refrigerating it is the best method. The cool air will keep the flavors intact. If you want to save it for later, freezing is an option. Wrap the whole cake in plastic wrap, then place it in a freezer bag. This will help keep it fresh for up to two months. When you're ready to enjoy it, thaw it in the fridge overnight. In the fridge, your cake will last for about five days. Make sure to check it often. If you notice any changes in smell or texture, it may be time to toss it. Signs of spoilage include a sour smell or a change in color. If it looks dry or has spots, it’s best to throw it away. Enjoy your cake while it’s fresh for the best taste! To make the batter smooth, whisk the flour and eggs first. Then, slowly add the milk while whisking. This helps blend the ingredients better. Let the batter rest for 30 minutes after mixing. This rest time helps the flour absorb moisture, reducing lumps. Yes, you can! Make the cake a day before serving. Just follow the recipe and chill it overnight. This allows the flavors to blend well. It also makes the cake easier to slice. If you don’t have hazelnut spread, try using chocolate spread. You can also use peanut butter or almond butter. For a healthier option, consider using fruit preserves or a layer of chocolate ganache. To keep the whipped cream stable, use cold heavy cream. Whip it until stiff peaks form. Adding a bit of powdered sugar also helps. For extra stability, mix in a little cream cheese or gelatin. Yes, you can! Use whole wheat flour for a nuttier taste. Gluten-free flour works too, but the texture may change. Experiment with different flours and find the one you like best. You now have the tools to create a delicious crepe cake. With simple ingredients and clear steps, making this treat is easy. Remember to enjoy the process, from whisking the batter to layering the cake. Feel free to experiment with flavors and fillings that suit your taste. Store it well to keep it fresh longer. Use the tips shared to perfect your crepes and whipped cream. Dive in and create something special that everyone will love!

Chocolate Hazelnut Crepe Cake

A delicious layered cake made with crepes, hazelnut spread, and whipped cream, perfect for chocolate lovers.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine French
Servings 8
Calories 400 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 3 large eggs
  • 2 cups milk
  • 2 tablespoons melted butter
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup hazelnut spread (such as Nutella)
  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for whipped cream)
  • to taste chopped hazelnuts for garnish
  • to taste dark chocolate shavings for decoration

Instructions
 

  • Make the Crepe Batter: In a bowl, whisk together the flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until smooth. Let the batter rest for 30 minutes to ensure the crepes are tender.
  • Cook the Crepes: Heat a non-stick skillet over medium heat and lightly grease it with a little butter or oil. Pour about 1/4 cup of batter into the skillet and swirl it to coat the bottom evenly. Cook for 1-2 minutes until the edges lift slightly, then flip and cook for another minute. Transfer to a plate and repeat with the remaining batter. You should have about 12-15 crepes.
  • Prepare the Whipped Cream: In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip until you achieve stiff peaks. Set aside.
  • Assemble the Cake: Place one crepe on a serving plate. Spread a layer of hazelnut spread over it, followed by a layer of whipped cream. Repeat this process, layering crepes, hazelnut spread, and whipped cream until you’ve used all the crepes, finishing with a layer of whipped cream on top.
  • Chill the Cake: Cover the assembled cake with plastic wrap and refrigerate for at least 4 hours or overnight to set properly.
  • Garnish and Serve: Before serving, sprinkle chopped hazelnuts and dark chocolate shavings on top for an elegant finish. Slice into wedges and serve chilled.

Notes

Serve on a decorative cake stand and add a drizzle of melted chocolate around the base for an extra touch.
Keyword chocolate, crepe cake, hazelnut