Spiced Chocolate Crêpe Cake with Chocolate Mousse & Hazelnut Praline


Spiced Chocolate Crêpe Cake with Chocolate Mousse & Hazelnut Praline

Looking for the ultimate show stopper? This Spiced Chocolate Crêpe Cake with Chocolate Mousse & Hazelnut Praline is sure to leave everyone in awe. 

Spiced Chocolate Crêpe Cake with Chocolate Mousse & Hazelnut Praline

Serves 8

1 3⁄4 cups (260g) plain flour, sifted

1⁄2 cup (50g) Dutch cocoa powder, sifted

1 tsp ground cinnamon

1⁄2 tsp mixed spice

1⁄4 cup (55g) caster sugar

3 cups (750ml) milk

4 eggs, lightly whisked

80g unsalted butter, melted, plus extra to brush

1⁄4 cup milk, extra

1⁄2 cup single cream

250g sour cream

1⁄4 cup icing sugar

300g hazelnut praline, chopped



1⁄4 cup hazelnut liqueur or strong coffee

1 1⁄2 tbsp powdered gelatine

2 x 600g tubs store-bought custard

400g dark chocolate, finely chopped

1 tsp vanilla bean paste


Place flour, cocoa, cinnamon, mixed spice and sugar into a large bowl. Make a well in the centre. Whisk milk, eggs and butter in another bowl. Gradually whisk the egg mix into the dry ingredients to form a smooth batter. Cover and set aside for 20 minutes.

Meanwhile, to make the mousse, place hazelnut liqueur/coffee and gelatine in a bowl and set aside for 5 minutes. Place custard in a saucepan over medium heat. Add chocolate, stir until melted and smooth. Add vanilla and gelatine mixture, stir to combine. Pour into a tray, cover with baking paper and refrigerate for 1 hour or until cold and slightly thicker.

Heat a 22cm non-stick pan over medium heat. Brush with a little melted butter. Whisk the extra milk into the crêpe mixture. When pan is hot, reduce heat to medium-low. Pour 1⁄4 cup of batter into centre of pan, swirl to coat base with mixture. Cook for 1-2 minutes or until dry on the surface, golden and lacy. Flip onto a piece of baking paper, repeat with remaining batter. (You should have 20 crêpes.)

Grease and line the base of a 24cm spring- form tin. Place a crêpe in the base of the tin. Spread with 1⁄4 cup mousse, leaving a 1cm border at the edge of the crêpe. Top with a crêpe. Continue layering crêpes and mousse, finishing with a crêpe. Refrigerate for 1 hour.

To serve, whisk cream, sour cream and icing sugar together to stiff peaks. Top cake with cream and pieces of hazelnut praline.


Tip: To make your own hazelnut praline, place 125g toasted hazelnuts on a lined baking tray. Place 1 cup of caster sugar in a pan over medium-low heat. Cook for 5 minutes, shaking pan, until sugar is melted and a rich caramel colour. Pour over hazelnuts; let cool and set.


Try some of our other mouthwatering crepes:

Coffee Crepe Cake

Crepe Stack with Orange Curd and Fresh Raspberries


Share on facebook
Share on twitter
Share on pinterest


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.