The Baker Chick

Baking up a delicious life.

  • Home
  • About Me
  • Recipes
  • Work With Me
  • Contact
  • Mama Bird

Chocolate Hazelnut Crepe Cake with Orange Frangelico Syrup

December 16, 2013 by Audra 13 Comments

Chocolate Hazelnut Crepe Cake with Orange Frangelico Syrup

As much as I love easy, one-bowl, no muss no fuss desserts, sometimes  a show-stopping decadent treat is called for don’t you think? Or at the very least, a dessert that appears complex and advanced, but is really easy as can be. Thats how I feel about crepe cakes. 20 layers of delicate crepes, with filling in between each, and loads of “wow” factor. Can you believe you don’t even have to bake anything to create this lovely concoction? It’s as easy as cranking out 20 crepes, spreading the filling in between each one and drizzling some syrupy goodness on top. And PS- if you haven’t tried the hazelnut + orange flavor combo yet you are majorly missing out- it is so good!

Chocolate Hazelnut Crepe Cake with Orange Frangelico Syrup

The crepes in this cake are filled with a whipped cream/chocolate hazelnut spread mixture, (like Nutella or another brand,) which is super fluffy and not too sweet. Warm chocolate hazelnut spread is drizzled all over the top of the cake and then finished off with an orange-Frangelico syrup that is just to die for. It’s full of bright orange flavor, but the hazelnut liqueur still shines through and adds an amazing touch. The syrup kinda soaks into the cake and gives every bite the most wonderful contrast of flavors.

Chocolate Hazelnut Crepe Cake with Orange Frangelico Syrup

If I had to pick one part of serving friends a cake like this that I like the best, it would have to be that moment when you cut into the cake and serve a slice to a chorus of “Ahhhs” followed by, “How long did it take you to make all those layers!?” I give you full permission to milk it for all it’s worth even though we both know the secret of how simple this cake really is! One solid nonstick pan and you’re in crepe city!

This post was sponsored by Frangelico but the thoughts and opinions are 100% my own!

Print
Chocolate Hazelnut Crepe Cake with Orange Frangelico Syrup
 
Ingredients
For the crepes:
  • 6 tablespoons butter, melted
  • 3 cups milk
  • 6 eggs
  • 1½ cups all-purpose flour
  • 7 tablespoons granulated sugar
  • pinch of salt
For the filling:
  • 2 cups of heavy whipping cream
  • 1½ cups chocolate-hazelnut spread. (like Nutella)
For the syrup
  • ½ cup sugar
  • ¼ cup water
  • ½ cup orange juice
  • 1 tablespoon cornstarch
  • 2 tablespoons Frangelico Hazelnut Liqueur
  • 5 slices of orange with all the white pith and membrane removed. cut into 1-inch pieces
Instructions
First make the crepe batter:
  1. In a small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly.
  2. In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and melted butter. Pour the batter into a tightly-sealed container to refrigerate for at least 2 hours (or overnight.)
To make the crepes:
  1. Remove the prepared Crepe Batter from the refrigerator and bring to room temperature
  2. Prepare some sheets of parchment paper for cooling the finished crepes. (You don't want to stack them directly on each other, but with a layer of parchment between they will be OK.)
  3. Use a nonstick pan over medium-low heat. (I didn't have to add oil to mine since it's very non-stick- but you may need to.) Pour about 3 tablespoons of the crepe batter into the pan, and swirl to cover the surface of the pan. Cook approximately 1 minute or just until the bottom of the crepe becomes lightly browned. Use a spatula to help lift the edge, and then use your clean fingers to gently and carefully turn the crepe over and continue cooking for another 15-20 seconds. Remove the cooked crepe and place on parchment to cool.
  4. Repeat this process until you have 20 perfect crepes. (If their sizes are slightly different that is OK, but you want them to be round without tears.)
For the Filling:
  1. Whip the cream to stiff peaks and gently fold in 1 cup of the hazelnut spread.
To Assemble:
  1. Place one prepared crepe on a large cake plate.
  2. With a small spatula, completely cover the crepe with a thin layer of the pastry cream mixture (about ¼ cup).
  3. Cover with another dry crepe and repeat covering with the whipped cream mixture until you have reached 20 layers. Save the nicest looking crepe for the 20th (top) layer.
  4. Refrigerate the prepared cake for 1-2 hours.
While cake is chilling, prepare the syrup.
  1. Stir together the sugar and water in a small saucepan over medium heat until sugar has dissolved.
  2. In a small bowl whisk together the orange juice and corn starch.
  3. Add the OJ mixture to the sugar mixture and cook over medium/low heat for about 8 minutes or until the syrup has thickened. Whisk in the Frangelico and remove from heat. Add in the orange pieces.
  4. When cake has chilled, warm the remaining ½ cup of chocolate/hazelnut spread and drizzle over the crepes.
  5. Spoon the syrup over the cake or over each individual piece.
Notes
Crepe recipe from What's Cooking America

Orange Syrup adapted from Martha Stewart
3.5.3251

Filed Under: Cake, Dessert, Recipes Tagged With: Chocolate, hazelnuts, Orange

« One-Bowl Gingerbread Cake with Lemon Cream Cheese Glaze
Frosted Snowflake Sugar Cookies »

Subscribe

* indicates required

Popular Posts

Comments

  1. Sarah | The Sugar Hit says

    December 16, 2013 at 8:28 am

    Crepe cake, yes.

    Reply
  2. Katrina @ WVS says

    December 16, 2013 at 9:55 am

    This cake is so pretty!! I love the oranges on it!

    Reply
  3. Laura @ Laura's Culinary Adventures says

    December 16, 2013 at 11:18 am

    This is definately a show-stopping dessert. It looks incredible!

    Reply
  4. Rust says

    December 16, 2013 at 11:44 am

    stunning!

    Reply
  5. Kayle (The Cooking Actress) says

    December 16, 2013 at 12:14 pm

    OH.

    MY.

    GAWD!

    uh yeah I’d say this is a showstopper

    Reply
  6. Tracey says

    December 16, 2013 at 9:20 pm

    I *have* to master crepes because I need a crepe cake in my life! It’s just so gorgeous! I love the flavor combo too.

    Reply
  7. Elisa @ Insalata di Sillabe says

    December 17, 2013 at 3:02 am

    This crepe cake truly looks amazing! I would have sworn it took ages to be ready! I’ll definitely make it during the Holiday to get a “wow” reaction from all of my guests!

    xo, Elisa

    Reply
  8. Lily @ Life, Love, and Cupcakes says

    December 17, 2013 at 9:12 am

    I loveee crepe cakes! Time consuming but so worth it! This sounds awesome!

    Reply
  9. Erin @ The Spiffy Cookie says

    December 17, 2013 at 11:58 am

    That is gorgeous!

    Reply
  10. Coco in the Kitchen says

    December 17, 2013 at 3:31 pm

    I love the flavour combos.
    It’s a beautiful cake, too. Always wanted to make a crepe cake.
    Yours is on my w/end to-do list, A.

    Reply
  11. BakerMomma says

    December 18, 2013 at 12:55 pm

    Looks lovely. Did you have any trouble slicing? Does it keep the shape of a slice well?

    Reply
    • Audra says

      December 19, 2013 at 12:12 pm

      Thanks Mama! No trouble slicing with a sharp knife- the filling firms up nicely in the fridge. :) You would also love the other version I made with whipped cream and vanilla pastry cream as filling. So So good.

      Reply
  12. Nutmeg Nanny says

    December 26, 2013 at 9:51 pm

    Oh this looks amazing! Crepe cake is such an incredible idea :)

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • RSS
  • Google+

Never Miss a Recipe!




Featured Recipes

Sweet and Salty Layer Cake

Chocolate Peanut Butter Football Cookies

Jalapeño Popper Pull-apart Bread

Sweet and Salty Monster Cookies

Categories

Archives

Connect

user profileMeet The Baker Chick → Read More…

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • RSS
  • Google+

Copyright © 2021 ♥ Design by Deluxe Designs