This Double Chocolate Hazelnut Crepe Cake is elegant, indulgent, and perfect for a special celebration.
This post was created in collaboration with Hills Bros. Cappuccino. All thoughts and opinions are my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
Happy New Year! I hope you enjoyed the holiday season and that the new year is off to a wonderful start. If you’re planning something special for awards night or another festive occasion, this Double Chocolate Hazelnut Crepe Cake brings the drama and flavor a celebration deserves.
I’m a big cappuccino fan, and Hills Bros. Hazelnut Cappuccino is one of my favorites. But cappuccino isn’t just a drink — its flavored powders can also be used as an ingredient to enhance baked goods and desserts. In this cake the hazelnut cappuccino adds a subtle coffee and nutty note that elevates the chocolate filling and brings balance to the layers.
The cake is built from tender chocolate crepes layered with a rich chocolate-hazelnut mousse. Each crepe is thin and dark, and the mousse is smooth and luscious — the combination is both decadent and delicate. A final layer of fresh whipped cream, chopped hazelnuts for crunch, and a dusting of confectioner’s sugar mixed with hazelnut cappuccino powder give the finished cake a polished, celebratory look.
This dessert is more approachable than it looks. The crepe batter comes together quickly and rests briefly in the fridge. You’ll make about 20 crepes and use 16 for the cake, so there’s a little wiggle room if one or two don’t turn out perfect. The mousse is simply melted chocolate combined with dissolved cappuccino powder, folded into whipped cream. After stacking and chilling, the cake firms up and slices beautifully.
Enjoy the process, and have fun celebrating — this cake makes a memorable centerpiece on any dessert table.
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
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Crepes: In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, and salt. Add the eggs, egg yolks, and melted butter. Gradually whisk in the milk until the batter is smooth. Cover and refrigerate for 30 minutes to rest.
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After resting, stir the batter. Heat an 8-inch crepe pan or a small nonstick skillet over medium heat and lightly coat with nonstick spray. Pour about 1/4–1/3 cup batter into the center of the pan, tilting and turning it so the batter spreads thinly and evenly.
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Cook 1–1 1/2 minutes until the edges begin to brown, then flip and cook another 1–2 minutes. Transfer to a large plate and repeat, spraying the pan between crepes. You should get about 20 crepes; you’ll use 16 for the cake. Let the crepes cool completely before assembling. They can be made a day ahead, covered with plastic wrap and refrigerated.
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Chocolate Hazelnut Mousse: Dissolve the Hills Bros. Hazelnut Cappuccino powder in 1/4 cup hot water and set aside. Melt the chopped semi-sweet chocolate in a microwave-safe bowl in 20-second intervals until smooth. Stir in the cappuccino mixture until fully incorporated.
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Whip 1 cup heavy cream to stiff peaks with an electric mixer. Gently fold the whipped cream into the chocolate-hazelnut mixture until no white streaks remain.
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Assemble the cake: Place one cooled crepe on a serving platter and spread about 2 tablespoons of mousse evenly, slightly thicker toward the edges to keep the stack level. Top with another crepe and repeat until you have 15 crepes layered with mousse. Finish with one crepe on top with no filling. Cover lightly and chill for 4–5 hours or overnight to set.
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Topping: In a small bowl, combine the sifted confectioner’s sugar and 1 teaspoon Hills Bros. Hazelnut Cappuccino powder. Set aside.
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Whip the remaining 1 cup heavy cream with the granulated sugar until stiff peaks form. Spread the whipped cream over the chilled cake.
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To serve: Sprinkle the top with chopped hazelnuts and dust with the confectioner’s sugar and cappuccino mixture. Slice and enjoy.
Enjoy creating this show-stopping dessert — it’s a delightful way to mark any celebration.