Spiced Chocolate Crêpe Cake with Chocolate Mousse and Hazelnut Praline

Ingredients

• 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