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+ servings
Double Chocolate Hazelnut Crepe Cake
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
This Double Chocolate Hazelnut Crepe Cake is impressive and decadent and PERFECT for a special celebration!
Course: Dessert
Cuisine: American, French
Servings: 10
Calories: 476 kcal
Author: MaryAnn Dwyer
  • Chocolate Crepes:
  • 2 cups all-purpose flour
  • 6 Tbsp. cocoa powder
  • 2 Tbsp. granulated sugar
  • 1/8 tsp. salt
  • 2 large eggs
  • 2 large egg yolks
  • 4 Tbsp. unsalted butter melted and cooled
  • 3 cups whole milk
  • Chocolate Hazelnut Mousse:
  • 2 Tbsp. Hills Bros. Hazelnut Cappuccino powder
  • 3/4 cup semi-sweet baking chocolate chopped
  • 1 cup heavy whipping cream
  • Topping:
  • 1 Tbsp. confectioner's sugar sifted
  • 1 tsp. Hills Bros. Hazelnut Cappuccino powder
  • 1 cup heavy whipping cream
  • 1 Tbsp. granulated sugar
  • 1/3 cup shelled hazelnuts roughly chopped
  1. Crepes: In a large mixing bowl, whisk together flour, cocoa powder, granulated sugar and salt. Add the eggs, egg yolks, butter. Gradually add the milk, whisking constantly until the batter is smooth. Cover and place in refrigerator for 30 minutes to rest.
  2. Remove batter from refrigerator and stir. Heat an 8-inch crepe pan or small non-stick skillet over medium heat. Spray the pan with non-stick cooking spray. Pour about 1/4-1/3 cup batter into the center of crepe pan. Tilt and turn pan so the batter spreads evenly across the bottom of the pan.
  3. Cook for about 1-1 1/2 minutes until edges and bottom begin to brown. Flip carefully with spatula. Continue to cook for another 1-2 minutes. Remove from pan to a large plate. Repeat with remaining batter spraying the pan with non-stick cooking spray in between each crepe and stacking finished crepes on plate. You will get about 20 crepes. You'll need 16 for the cake, so don't worry if you make a mistake or two. Cool the crepes completely before assembling the cake. You can make the crepes the day before assembling the cake. Cover them with plastic wrap and store in the refrigerator.
  4. Chocolate Hazelnut Mousse Filling: Dissolve the Hills Bros. Cappuccino powder in 1/4 cup hot water. Set aside. Melt chopped semi-sweet chocolate in microwave safe bowl in 20 second intervals until smooth. Stir in the cappuccino mixture.
  5. Whip the heavy cream in a medium mixing bowl with an electric mixer until stiff peaks form. Fold the whipped topping into the chocolate hazelnut mixture until no white streaks remain.
  6. Lay one cooled crepe on cake platter. Spread 2 tablespoons of the mousse on top and then top with another crepe. To keep cake level, spread the mousse a bit thicker around the edges. Repeat until you've stacked 15 crepes with mousse. Top with one last crepe with no filling on top. Cover lightly with plastic wrap. Chill in refrigerator for 4-5 hours or overnight.
  7. Topping: In a small, mix the confectioner's sugar and Hills Bros. Cappuccino powder. Set aside.
  8. Whip the heavy cream in a medium mixing bowl, slowly adding the granulated sugar until stiff peaks form.
  9. To serve: Top the cake with the whipped cream. Sprinkle with chopped hazelnuts and dust with confectioner's sugar mixture. Cut into slices.
Nutrition Facts
Double Chocolate Hazelnut Crepe Cake
Amount Per Serving
Calories 476 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 18g113%
Cholesterol 150mg50%
Sodium 60mg3%
Potassium 317mg9%
Carbohydrates 39g13%
Fiber 5g21%
Sugar 11g12%
Protein 8g16%
Vitamin A 955IU19%
Vitamin C 0.6mg1%
Calcium 70mg7%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.