Stacks on stacks of chocolate crêpes and hazelnut pastry cream make for a stunning layered cake.

Stacks on stacks of chocolate crêpes and hazelnut pastry cream make for a stunning layered cake.

Ahh, the day after Christmas. The stockings have been un-stuffed and the presents shared. And while December 25th marks The Christmas Holiday, the 26th of December is just as special.

It’s an echo of the day past; you can practically hear the holiday bells ringing, the carolers singing, and the echoes of merry-Christmas-es resounding in the distance. The tree is still hung and the decorations dangling.

Though we know Christmas is over, it doesn’t feel like it yet.

Stacks on stacks of chocolate crêpes and hazelnut pastry cream make for a stunning layered cake.

To me, the 26th means sleeping in late and waking up to a still full house. It means walking around in your Christmas PJs just so you can squeeze out every ounce left of Christmas there is left.

Our hearts are still open and warm, and so are our bellies. And with that comes that insatiable hunger known around these parts as a “winter belly.” It’s as if your stomach knows the cold is here to stay, and that in order to stoke your inner fire, you just need to eat that extra slice of pie, or cake… or both.

Stacks on stacks of chocolate crêpes and hazelnut pastry cream make for a stunning layered cake.

So in honor of our winter bellies, I offer this Chocolate Hazelnut Crepe Cake. The recipe comes from my dear friends at King Arthur Flour, with whom I’m partnering to celebrate the last few days of the year. Of course, there’s still New Year’s Eve to plan for, and what better way to ring in 2017 than with a 40 layer crepe cake?

It was remarkably easy to put together, and especially fun to do with the boyfriend. We had a great time taking turns spreading layer after layer of delicious chocolate hazelnut pastry cream (and sampling it as we went). It cut like a dream, and tasted rich and delicate at the same time.

Stacks on stacks of chocolate crêpes and hazelnut pastry cream make for a stunning layered cake.

Be sure to hop over to King Arthur Flour to see my guest spot at their Holiday Table. I’m totally completely honored to be a part of their celebrations, and cannot recommend KAF enough.

And the squeezy-est of hugs to you all, who I am also totally completely honored to share this small part of the world with. I LOVE YOU!

RECIPE

Chocolate Hazelnut Crêpe Cake

Ingredients

    for the chocolate crêpes

    • 1 3/4 cups King Arthur Unbleached All-Purpose Flour
    • 1/2 teaspoon salt
    • 1/4 cup King Arthur Triple Cocoa Blend
    • 4 large eggs, room temperature
    • 1 1/2 cups milk
    • 1/2 cup unsalted butter, melted

    for the pastry cream filling

    Directions

      For the crêpes

      1. In a medium-sized bowl, whisk together the flour, salt and cocoa. If the cocoa has any lumps be sure to break them up or sift them out.
      2. Whisk in the eggs, milk and butter and continue to whisk until the mixture is smooth. Pour the batter through a strainer into a clean bowl, cover and set aside for 30 minutes.
      3. Towards the end of the rest period, preheat your crêpe pan according to the manufacturer's direction. Cook a test crêpe or two, and adjust the batter with milk if it is too thick to work with. Cook the rest of the crêpes, you'll need about 18 to 20 for the cake.
      4. Cool the crêpes while you prepare the homemade Pastry Cream (recipe linked above). You will need approximately 2 cups of cooled pastry cream.

      To make hazelnut pastry cream Warm the chocolate hazelnut spread in the microwave for 20 seconds, or until it is soft and almost pourable. Whisk the warm spread into the pastry cream, and continue to whisk until it is lump free.

      1. To assemble the cake: Stack 3 crêpes on a serving plate and spread with 2 tablespoons of hazelnut pastry cream. Continue to layer a single crêpe and 2 tablespoons of filling until you are nearly out of crêpes. For stability, occasionally layer two or three crêpes instead of one single crêpe.
      2. End with a layer of 3 crêpes. Wrap the cake well in plastic wrap, using a little pressure to keep the cake pressed down. Chill for at least 60 minutes, or up to overnight. Slice in wedges to serve.

      by

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      This post was sponsored by King Arthur Flour. All opinions are 100% my own. Thank you for supporting the companies that make Broma possible!

      27 comments

      Reply

      the only time i tried making a crepe cake, i was rushed and tried to layer it with hot crepes. oops. this sounds perfect for try #2 though, especially since i’m ready for more chocolate (i was chocolated out after a chocolate tasting a couple days ago, but ready to go again!).

      Reply

      Beautiful, and I love the midnight blue background. Makes the chocolate really pop. Beautiful photography.

      Reply

      It is beautiful ! Is it the same icing/ pastry cream on top or something different ? Thank you!

      Reply

      Everything about this is STUNNING!!! Would it be possible to make the crepes without using a crepe pan and just use a big regular pan?

      Reply

      Absolutely. The crepe pan offers easier removal of the finished crepes and ability to make each crepe a uniform size. Both are tasks that can be accomplished even without the pan. This cake looks divine. Have fun.

      Reply

      That photo of the slice of crepe cake is absolute perfection – the pristine layers, the chunks of chocolate about, the blue background. Aesthetic heaven!!

      Reply

      The photography is amazing, and, of course, the cake looks to die for! My chocolate crazing is at an all time high right now!

      Reply

      This is really perfection at its peak ! Thank you for sharing your talents !

      Reply

      Holy smokes, how gorgeous is this?! I thought there wasn’t anything better than a Nutella crepe, but this crepe cake is such a fabulous idea!

      Reply

      Such a gorgeous cake! Crepe cakes are some of my favorite ever, and this one is a showstopper. Hope you had a wonderful Christmas!!

      Reply

      Just beautiful

      Reply

      Those layers are everything! What a beauty!

      Reply

      Sarah,
      Lovely creation and equally beautiful staging/photography!

      What is your crepe or crepe pan size?
      Is it Ok to stack the crepe for the cooling process?

      Thank you,
      Kathy

      Sarah | Broma Bakery
      Reply

      Hi Kathy! I used an 8 inch nonstick pan! 🙂

      Reply

      Wonderful. I love it.

      Reply

      I love crepe cakes! They are so beautiful and delicious. I hope your Christmas and New Year were amazing!

      Reply

      This seems like one of those times a couple of cake rings would come in handy. One to trip the crepe edges, and one to assembly the cake in.

      Reply

      Mine wasn’t pretty, but my husband of 42 years just said this is the best dessert I have ever made!

      Reply

      So there’s no sugar in the crepes right? I’m making it right now but crepe is pretty salty

      Sarah | Broma Bakery
      Reply

      That is correct, as all the sugar is in the filling between layers! You can take the salt down a bit if you’d like 🙂

      Reply

      Hi, is there a reason why the “pastry cream” recipe linked is not actually a pastry cream? Is it the recipe you used to make the filling? Would an actual pastry creAm work? This makes me very hesitant to follow the recipe honestly, as pastry cream is very easy to make and don’t need a shortcut hack recipe…

      Sarah | Broma Bakery
      Reply

      Hi Audrey,

      This post was done in partnership with King Arthur Flour, so I followed their recipe exactly. I’m confused as to why you think their pastry cream recipe is not a real pastry cream? Of course if you have a pastry cream you’d like to use instead, you are more than welcome to. Just fold the Nutella in at the end.

      Reply

      Beautiful finished presentation, I will try it this Christmas (2027.) In the picture though, I don’t see any layers of two or three crepes stacked with no cream in between (for stability!?) So… since yours doesn’t employ this stability trick, and looks so nice and uniform; how did you negate employing it and still get the desired results?

      Sarah | Broma Bakery
      Reply

      They are! They are just so thin you can’t really tell 🙂

      Reply

      Hello, I know this recipe was partnered with King Arthur, although is it possible to use a different cocoa to get the same result? King Arthur Triple Blend Cocoa is not sold at my nearby grocery stores.

      Sarah | Broma Bakery
      Reply

      Yes, you can use a regular unsweetened cocoa powder!

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