Dark Chocolate and Hazelnut Layered Crêpe Cake
By OcadoLife
Published on 04 January 2023
Perfect for chocoholics, this Dark Chocolate and Hazelnut Layered Crêpe Cake has been whipped up by Patricia Trijbits – founder of Where the Pancakes Are restaurants – using her Ultimate Pancake Batter. Make the sumptuous ganache the night before to ensure you get the right consistency, and for an extra, easy flourish use a vegetable peeler to create the decorative chocolate curls on top. For a different twist, try Patricia’s Matcha, White Chocolate, Raspberry and Pistachio Layered Crêpe Cake.Time and servings
55 minsTotal time
10Servings
20 minsPrep time
35 minsCooking time
Ingredients
- 25 tbsp of unsalted butter, plus extra for for frying (or use rapeseed oil for frying)
- 600 ml of double cream, 150 for toppings
- 150 g of dark chocolate, finely chopped, plus extra shaved into curls, to decorate
- 1 tbsp of runny honey
- 25 g of roasted hazelnuts, roughly chopped
Method
Step 1
Wipe a 20cm frying pan with butter or oil using kitchen towel and place on a medium-high heat. Pour in 60ml of the batter mix, tilting the pan to create a thin layer. Cook for 1-2 mins, and when the underside is golden brown, flip the pancake over and cook for another 1-2 mins. Repeat to use up all the batter, then keep the pancakes in the fridge until you need them. The mix should make 12-15 pancakes.Step 2
To make the ganache, heat 300ml of the cream and the 25g butter in a small pan set over a medium heat, until hot.Step 3
Put the chocolate into a mixing bowl, add the hot cream and the honey, and stir to combine until silky smoothStep 4
Allow the ganache to cool a little, then chill in the fridge for 4-5 hrs (or overnight) until very thick and beginning to set. Remove from the fridge, add 150ml of double cream and use a balloon whisk to beat the mixture by hand until it’s thick and can hold its own shape.Step 5
To assemble the cake, place a pancake onto a serving plate or cake stand, then use a spatula or the back of a spoon to spread over 1-2 tbsp of the ganache. Repeat to use all the pancakes, then chill for 15 mins to firm up. Meanwhile, to make your topping, whip the remaining 150ml of double cream to soft peaks.Step 6
Remove the cake from the fridge, spoon the whipped cream onto the top, then decorate with the hazelnuts and chocolate curls. Cut into wedges and serve, or cover and chill for a few hours until serving.