Recipes Desserts Chocolate Desserts Chocolate Cakes Chocolate Crêpe Cake Layer chocolate crêpes and Nutella frosting for an easy but impressive dessert perfect for people who don't bake. By Chandra Ram Chandra Ram Chandra Ram led the digital food strategy for Food & Wine. She has more than 15 years of experience writing and editing food content and developing recipes. A former restaurant cook and server, she also writes cookbooks. Food & Wine's Editorial Guidelines Published on January 17, 2024 Save Rate PRINT Share Close Credit: Food & Wine / Photo by Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Keoshia McGhee Active Time: 45 mins Chill Time: 1 hr Total Time: 1 hr 45 mins Servings: 4 Jump to recipe Not a baker? This creamy, rich chocolate crêpe cake comes together in minutes and is perfect for any time you want a cake but don't want to turn on your oven. How do you make crêpes? A nonstick skillet or crêpe pan is essential for making crêpes. Brush the skillet with butter, then add a ladle of crêpe batter. Tilt the skillet to make sure the batter spreads evenly in the bottom of the pan before returning it to the burner. The 8 Best Crepe Makers, Tested and Reviewed What is a crêpe cake? Crêpe cake is a cake made from stacking crêpes and frosting on top of each other and is also known as mille crêpe or gâteau de crêpes. Notes from the Food & Wine Test Kitchen The method of whisking a ladle of the hot milk mixture into the eggs is called a liaison. If you add all of the hot ingredients to the eggs, they will scramble. But whisking a small amount of hot liquid into the eggs raises their temperature enough so that they will mix with the remaining hot milk without curdling or scrambling. Place your bowl on a dish towel that has been rolled and shaped in a circle to keep the bowl from spinning as you whisk in the hot milk. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 4 servings Chocolate Crêpes 2 eggs 1/4 cup granulated sugar 1/2 cup flour 2 tablespoons Dutch-process cocoa powder 1 tablespoon unsalted butter, plus more for skillet 1 cup whole milk 1 tablespoon vanilla extract Chocolate-Hazelnut Frosting 1 (13-ounce) jar chocolate-hazelnut spread, such as Nutella 1/2 cup heavy whipping cream 1/4 cup (1/2 stick) unsalted butter, at room temperature 1/2 cup sliced almonds, toasted Directions Make the crêpes: Whisk the eggs and sugar in a medium bowl. Sift the flour and cocoa powder into the bowl, then stir to combine and set aside (mixture will be very thick). Melt the butter in a small saucepan over medium heat. Add the milk and vanilla extract to the pot and whisk to combine. Heat until the milk is just warmed through, about 2 minutes. Slowly add a ladle of the warm milk mixture to the egg mixture, whisking constantly. Whisk in another ladle of warm milk, then the remaining milk mixture. Heat an 8-inch crêpe pan or nonstick skillet over medium-high and brush with butter. Add 3 tablespoons of the batter and quickly tilt the skillet to evenly distribute the batter. Cook until the edges of the crêpe curl up, about 45 seconds. Flip the crêpe using a nonstick spatula; cook until the edges are set and no liquid spots remain, 10 to 15 seconds. Transfer the crêpe to a parchment-lined baking sheet. Repeat the process with the remaining batter to make about 11 more crêpes, lightly buttering the skillet between crêpes and layering the crêpes between parchment paper. Make the frosting: Beat the chocolate-hazelnut spread, butter, and heavy cream in a stand mixer on high or with an electric hand mixer on high in a medium bowl until well combined, about 1 minute. Using a small offset spatula, spread an even layer of the frosting on a crêpe, and place on a platter. Repeat with the remaining crêpes and frosting, stacking the crêpes on top of each other to form a cake. Top with frosting and almonds and chill for at least 1 hour before cutting into the cake, so frosting remains intact. Make ahead The crêpes and frosting can be made up to three days in advance and stored in the refrigerator. Stack the crêpes with a small piece of parchment between each layer and wrap in plastic. The frosting can be kept in an airtight container. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.