Martha Stewart Crepe Cake

This Martha Stewart Crepe Cake is a rich and elegant recipe, which includes semisweet chocolate and hazelnut filling. It’s a restaurant-quality dish, perfect for celebrations, and serves 16.

Martha Stewart Crepe Cake Ingredients

For the Crepes:

• 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces, plus melted for pan
• 8 ounces semisweet chocolate, finely chopped
• 1 1/2 cups all-purpose flour
• 1/3 cup sugar
• 1/2 teaspoon salt
• 2 1/2 cups whole milk, room temperature
• 6 large eggs, room temperature
• 1 tablespoon pure vanilla extract

For the Chocolate Glaze:

• 2 3/4 cups heavy cream
• 1 tablespoon light corn syrup
• 1 pinch salt
• 10 ounces semisweet chocolate

To Assemble:

• Hazelnut filling
• Candied hazelnuts
• 1/4 cup coarsely chopped hazelnuts, toasted

How To Make Martha Stewart Crepe Cake

1. Make the chocolate mixture: Boil 1/4 cup water in a small saucepan. Add butter one piece at a time, whisking to combine. Remove from heat and stir in chopped chocolate until melted and smooth.
2. Mix dry and wet ingredients: Whisk together flour, sugar, and salt in a bowl. In another bowl, whisk together milk, eggs, and vanilla.
3. Make the batter: Gradually add milk mixture to the flour mixture, whisking until smooth. Add chocolate mixture and whisk again. Strain through a fine sieve into an airtight container. Refrigerate for at least 2 hours or overnight.
4. Cook the crepes: Lightly butter an 8-inch nonstick skillet. Pour about 2 tablespoons of batter into the pan, swirl to cover bottom. Cook over medium-low, flipping once, until both sides are golden—about 30 seconds per side. Transfer to a plate. Repeat with remaining batter.
5. Make the chocolate glaze: Bring cream, corn syrup, and salt to a boil. Remove from heat and add chocolate. Let stand for 5 minutes, then stir until smooth. Cool completely.
6. Assemble the cake: On a wire rack over a baking sheet, layer a crepe with about 3 tablespoons hazelnut filling. Repeat with remaining crepes and filling, finishing with a crepe on top. Use about 32 crepes total. Chill for 15 minutes.
7. Glaze the cake: Pour 1/2 cup glaze on top and spread to the edges. Spread remaining glaze over the sides. Chill until glaze is set, about 20 minutes.
8. Garnish and serve: Top with toasted and candied hazelnuts just before serving.

Recipe Tips

• How to make crepes ahead: Crepes can be stored, covered, in the fridge for up to 1 day before assembling.
• What hazelnut filling to use: You can use chocolate-hazelnut spread or a homemade hazelnut pastry cream.
• Can I freeze crepe cake? It’s best enjoyed fresh or refrigerated up to 3 days.
• How to avoid lumpy batter: Strain the batter through a sieve before chilling.
• Why chill the batter? It helps the flour fully hydrate for smoother crepes.

What To Serve With Crepe Cake

This layered dessert is a showstopper on its own but pairs well with:

• Espresso or cappuccino
• Whipped cream
• Fresh raspberries or strawberries
• A dusting of cocoa powder
• Vanilla ice cream

How To Store Crepe Cake

Refrigerate: Keep covered in the fridge for up to 3 days. Best served chilled or slightly softened at room temperature.

Freeze: Not recommended due to the delicate texture of crepes and glaze.

Crepe Cake Nutrition Facts

• Calories: 550
• Total Fat: 38g
• Saturated Fat: 22g
• Cholesterol: 145mg
• Sodium: 160mg
• Carbohydrates: 44g
• Sugar: 27g
• Protein: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use milk chocolate instead of semisweet?
Yes, but it will make the cake slightly sweeter and less rich.

Can I make mini crepe cakes?
Yes, use a smaller skillet and stack fewer layers.

How many crepes do I need?
About 32 crepes are used to build the full cake.

Why refrigerate between steps?
Chilling helps set the layers and glaze for clean slicing.

Can I substitute the hazelnut filling?
Yes, you can use pastry cream, whipped ganache, or fruit jam as desired.

Try More Recipes:

• Martha Stewart Cream Cheese Pound Cake
• Martha Stewart Cream Cheese Cake
• Martha Stewart Whipped Cream Cake