This article is a sponsored post on behalf of Honest Cooking in association with Hills Bros. Cappuccino. As always, all opinions expressed are 100% my own. Thank you for supporting the brands that enable The Beach House Kitchen to bring you delicious content.
Indulge in Elegance: The Ultimate Double Chocolate Hazelnut Crepe Cake
Welcome to a world of culinary delight where elegance meets irresistible flavor! Are you searching for a dessert that truly stands out, one that promises to impress your guests and elevate any special occasion? Look no further than this magnificent Double Chocolate Hazelnut Crepe Cake. This isn’t just a dessert; it’s a masterpiece of layers, textures, and deep, comforting flavors that will become the star of your celebration.
Crepe cakes, often referred to as “thousand-layer cakes,” are celebrated for their delicate appearance and sophisticated charm. Each cake is lovingly constructed from dozens of ultrathin crepes, stacked one upon the other with luscious fillings in between. The result is a dessert that is as visually stunning as it is delicious, offering a unique texture that is both light and rich with every forkful. This particular recipe takes that inherent elegance and infuses it with the universally adored combination of chocolate and hazelnut, enhanced by a secret ingredient that brings an unexpected depth of flavor.
Elevating Your Dessert Game with Hills Bros. Cappuccino
When the opportunity arose to create a dessert worthy of a glamorous event, I knew it had to be something truly spectacular. And what better way to add a touch of sophistication and unparalleled flavor than with a beloved beverage? Hills Bros. Cappuccino, particularly their Hazelnut variant, is not just for sipping. Its rich, aromatic profile makes it an incredible secret ingredient for baking, capable of transforming ordinary recipes into extraordinary culinary experiences.
Many of us cherish a warm cup of cappuccino, especially the delightful hazelnut variety. But have you ever considered its potential beyond a comforting drink? Incorporating Hills Bros. Hazelnut Cappuccino powder into this crepe cake elevates the overall taste profile significantly. It introduces a subtle warmth and nutty undertone that perfectly complements the dark chocolate, creating a symphony of flavors that is both familiar and excitingly new. This unexpected ingredient enhances the richness of the chocolate and adds a sophisticated depth, making each bite an unforgettable moment. You’ll be amazed at how easily this simple addition transforms your baking.
The Decadent Layers: A Symphony of Taste and Texture
This Double Chocolate Hazelnut Crepe Cake is a testament to the art of layering. At its base are the crepes themselves – exquisitely thin, dark, and intensely chocolatey. These delicate pancakes provide the foundation for what’s to come, offering a tender bite that melts in your mouth.
Nestled between each chocolate crepe is an incredibly rich chocolate hazelnut mousse. This isn’t just any mousse; it’s a velvety dream, infused with the delightful essence of Hills Bros. Hazelnut Cappuccino. The subtle coffee notes intensify the chocolate’s depth while harmonizing beautifully with the nutty hazelnut flavor. The mousse is light yet substantial enough to provide a creamy contrast to the delicate crepes, building a satisfying richness with every layer.
But the indulgence doesn’t stop there. The entire cake is crowned with a generous layer of freshly whipped cream, providing a light, airy finish that balances the richness below. For an added textural dimension and burst of nutty flavor, a scattering of roughly chopped hazelnuts is sprinkled on top. Finally, a dusting of confectioner’s sugar mixed with a touch more Hills Bros. Hazelnut Cappuccino powder creates an elegant finish, adding a final whisper of that signature flavor. This combination of textures – the soft crepes, the smooth mousse, the fluffy cream, and the crunchy nuts – makes each bite an experience in itself.
Crafting Your Own Masterpiece: Tips for Success
Creating a crepe cake might seem daunting, but it’s surprisingly accessible and incredibly rewarding. Here are some tips to ensure your Double Chocolate Hazelnut Crepe Cake turns out perfectly:
- Crepe Consistency is Key: The batter should be smooth and thin. Resting it in the refrigerator for at least 30 minutes allows the flour to fully hydrate, resulting in more tender crepes.
- Perfecting the Crepe Pan: Use an 8-inch non-stick crepe pan or a small skillet. Ensure it’s heated to medium before pouring the batter. A quick spray of non-stick cooking spray between each crepe helps prevent sticking and ensures easy flipping. Don’t worry if your first few crepes aren’t perfect; practice makes perfect!
- Cool Completely: It’s crucial for your crepes to be completely cooled before assembling the cake. Warm crepes will melt the mousse and cause the cake to sag. You can even make the crepes a day ahead and store them covered in the refrigerator.
- Mousse Magic: When folding the whipped cream into the chocolate-cappuccino mixture, do so gently to maintain the mousse’s airy texture. Overmixing can deflate it.
- Level Layers: To keep your cake level, spread the mousse slightly thicker around the edges of each crepe. This helps compensate for any natural slanting.
- Chilling is Essential: The chilling time in the refrigerator (4-5 hours or overnight) is non-negotiable. This allows the mousse to set properly and the flavors to meld, making the cake much easier to slice and serve.
This recipe yields approximately 20 crepes, with 16 needed for the cake, giving you a little buffer for any practice crepes or irresistible tasting opportunities!
Perfect for Any Special Occasion
Whether you’re celebrating a birthday, an anniversary, or simply gathering with loved ones, this Double Chocolate Hazelnut Crepe Cake is guaranteed to impress. Its sophisticated appearance and complex flavor profile make it an ideal choice for any elegant affair. Pair it with a steaming cup of Hills Bros. Cappuccino for a truly harmonious experience, or serve alongside a sparkling glass of champagne for a touch of celebratory luxury. Get ready to receive rave reviews and enjoy the delight on your guests’ faces!
Double Chocolate Hazelnut Crepe Cake
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Ingredients
- 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
Instructions
- Crepes: In a large mixing bowl, whisk together flour, cocoa powder, granulated sugar and salt. Add the eggs, egg yolks, and melted, cooled butter. Gradually add the milk, whisking constantly until the batter is smooth and free of lumps. Cover the bowl with plastic wrap and place in the refrigerator for 30 minutes to rest.
- Remove batter from the refrigerator and give it a gentle stir. Heat an 8-inch crepe pan or a small non-stick skillet over medium heat. Lightly spray the pan with non-stick cooking spray. Pour approximately 1/4 to 1/3 cup of batter into the center of the crepe pan. Quickly tilt and turn the pan to allow the batter to spread evenly across the entire bottom surface.
- Cook for about 1 to 1 1/2 minutes, or until the edges and bottom of the crepe begin to brown slightly and crisp. Carefully flip the crepe with a spatula. Continue to cook for another 1 to 2 minutes on the second side until cooked through. Remove the finished crepe from the pan and place it onto a large plate. Repeat this process with the remaining batter, spraying the pan with non-stick cooking spray between each crepe. Stack the finished crepes on the plate. You should yield about 20 crepes in total; you will need 16 for the cake, so don’t worry about any imperfect ones. Allow the crepes to cool completely before assembling the cake. For convenience, crepes can be made the day before assembly; cover them with plastic wrap and store them in the refrigerator.
- Chocolate Hazelnut Mousse Filling: First, dissolve the Hills Bros. Hazelnut Cappuccino powder in 1/4 cup of hot water. Stir well and set aside. Next, melt the chopped semi-sweet chocolate in a microwave-safe bowl in 20-second intervals, stirring after each, until smooth and fully melted. Stir the prepared cappuccino mixture into the melted chocolate until well combined.
- In a separate medium mixing bowl, whip the heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the chocolate hazelnut and cappuccino mixture until no white streaks remain and the mousse is uniformly colored. Be careful not to overmix.
- To assemble: Lay one cooled crepe on your chosen cake platter. Spread about 2 tablespoons of the chocolate hazelnut mousse evenly over the crepe. For a level cake, spread the mousse slightly thicker around the edges. Top with another crepe and repeat the layering process, alternating crepes and mousse, until you have stacked 15 crepes with filling. Place one final crepe on top without any filling. Lightly cover the assembled cake with plastic wrap. Chill in the refrigerator for 4-5 hours, or preferably overnight, to allow the mousse to set and the flavors to meld beautifully.
- Topping: In a small bowl, thoroughly mix the confectioner’s sugar and 1 teaspoon of Hills Bros. Hazelnut Cappuccino powder. Set this mixture aside for dusting.
- In a medium mixing bowl, whip the remaining 1 cup of heavy cream with an electric mixer, slowly adding the granulated sugar until stiff peaks form.
- To serve: Once the cake is thoroughly chilled, top it with the freshly whipped cream, spreading it evenly. Sprinkle generously with the roughly chopped hazelnuts for a delightful crunch. Finally, dust the top with the prepared confectioner’s sugar and cappuccino powder mixture. Cut into elegant slices and serve immediately.
Nutrition
