Blanketed with homemade crepes, hazelnut spread, and fresh whipped cream, this Chocolate Layered Crepe Cake is sure to win hearts this Valentine’s Day.
It’s almost the holiday of love, and truth be told, I adore Valentine’s Day. Even back in my single day, I loved sharing flowers and desserts with a group of friends. My parents always made holidays special for us, and they definitely passed that trait down to me. Holidays are cause for celebration in the Templeton home, and this chocolate layered crepe cake was a huge hit when I baked it up this week! Layers of creamy hazelnut spread, a gamut of homemade whipped cream, and ombré vanilla + chocolate crepes come together to form the most stunning cake. I topped it with more spread, some powdered sugar, and chocolate covered strawberries for a festive garnish. It’s easier than your think, so let’s make it.
What you’ll need to market this Chocolate Layered Crepe Cake:
All purpose flour (gluten free 1:1 is fine as well, see below for full list of dairy and gluten substitutions)
Whole milk
Salted butter
Large eggs
Granulated Sugar
Pure vanilla extract
Unsweetened cocoa powder
Black cocoa powder
The Crepes
These gorgeous ombré crepes were a bit more involved than sticking with one color / flavor, but highly worth the time for the final product. If you are simply enjoying them at home for breakfast or brunch, you an omit the four bowls and chose one flavor. You can also split the batter between two bowls and have vanilla + chocolate crepes. For the purpose of this recipe, I’ll be sharing my simple vanilla crepe recipe and adding the amendment for the ombré look.
Begin by adding all of your ingredients to a blender. This step is essential in creating a smooth batter with absolutely no lumps whatsoever. I only have a bullet at home so I actually worked in two batches since this recipe makes so many crepes for the cake.
Once your batter is ready, divide it evenly between four bowls. This was about 1 ½ cups of batter per bowl for me, with a little leftover that I eyeballed into the bowls. Leave one bowl untouched, as this is your vanilla layer. Into the second bowl, add two teaspoons of unsweetened cocoa powder. Into the third bowl, add three tablespoons of unsweetened cocoa powder. Into the fourth bowl, add two tablespoons of unsweetened cocoa powder plus one tablespoon of black cocoa powder. Now the batter will be ever so slightly thicker with the addition of the powders, but the crepes came out wonderfully without any additional liquid added.
Heat a round pan or crepe pan on medium heat. If the pan is nonstick, no butter is needed in the pan. If it is not, butter the pan to ensure that the crepes slide right off and do not stick. Using a ¼ measuring cup, spoon batter onto the hot pan and immediately swirl it around to form a circle. Let this cook for about thirty seconds to a minute depending on your stove. The crepe will begin to bubble ever so slightly and look done around the edges. Gently flip the crepe and cook for another thirty seconds. Remove to a plate or wire rack to cool. Repeat with the remaining batter until it is all used up. You should have three to four crepes per bowl, and a total of 12-16 for your cake.
Ensure that your crepes are completed cooled before layering with the cream or the cream will melt. I placed my crepes in the refrigerator for 10 minutes to help cool them quicker.
The Fillings + Putting it all Together
I used a hazelnut spread similar to Nutella for these crepes, and a homemade whipped cream. I layered the nutella on only a couple of the crepes as the flavor is quite prominent and rich. This part is entirely up to you and your taste though! If you adore nutella and want more of it, layer it on more crepes. I added cream between each layer, and went from darkest chocolate on the bottom to the vanilla on top.
Begin by placing a crepe on your dish of choice. Layer about 2-3 tablespoons of fresh cream onto your cream, and spoon it around close to the edges. You will repeat this with all of the crepes. Note that sometimes the crepes are heavier in the middle so the edges sag a bit. If this is an issue for you, ensure that you equally fill the outer edges of your crepes to ensure an even tower of layered goodness. Add hazelnut spread to one or two crepes before layering them on top, as the spreading pressure can cause the cake to lose filling out the sides. Once done, garnish with powdered sugar, a final spread of nutella, and chocolate covered strawberries. Refrigerate for one to two hours before serving. Store any leftovers in the refrigerator for up to two days. This cake is best served on the first day.
The Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Silk Dairy Free Heavy Cream is a great option for the whipped cream filling in this cake.
Nutiva makes a vegan hazelnut chocolate spread that would be a great alternative in this recipe.
If you loved this chocolate layered crepe cake, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!
XO,
Heather
PS- If you love nutella, try my Nutella Cheesecake Tart!
Chocolate Layered Crepe Cake
Ingredients
For the Crepes:
- 1 ½ Cups All Purpose Flour
- 2 ½ Cups Whole Milk
- 6 Tablespoons Salted Butter, melted
- 4 Large Eggs
- ¼ Cup Granulated Sugar
- 1 Teaspoon Pure Vanilla Extract
- 5 Tablespoons + 2 Teaspoons Unsweetened Cocoa Powder
- 1 Tablespoon Black Cocoa Powder
For the Fillings + Toppings:
- 2 Cups Heavy Cream
- 2 Tablespoons Granulated Sugar
- ½ Cup Chocolate Hazelnut Spread, like Nutella
- Powdered Sugar, optional
- Chocolate Covered Strawberries, optional
Instructions
- Begin by adding all of your ingredients to a blender. This step is essential in creating a smooth batter with absolutely no lumps whatsoever. I only have a bullet at home so I actually worked in two batches since this recipe makes so many crepes for the cake.
- Once your batter is ready, divide it evenly between four bowls. This was about 1 ½ cups of batter per bowl for me, with a little leftover that I eyeballed into the bowls. Leave one bowl untouched, as this is your vanilla layer. Into the second bowl, add two teaspoons of unsweetened cocoa powder. Into the third bowl, add three tablespoons of unsweetened cocoa powder. Into the fourth bowl, add two tablespoons of unsweetened cocoa powder plus one tablespoon of black cocoa powder. Now the batter will be ever so slightly thicker with the addition of the powders, but the crepes came out wonderfully without any additional liquid added.
- Heat a round pan or crepe pan on medium heat. If the pan is nonstick, no butter is needed in the pan. If it is not, butter the pan to ensure that the crepes slide right off and do not stick. Using a ¼ measuring cup, spoon batter onto the hot pan and immediately swirl it around to form a circle. Let this cook for about thirty seconds to a minute depending on your stove. The crepe will begin to bubble ever so slightly and look done around the edges. Gently flip the crepe and cook for another thirty seconds. Remove to a plate or wire rack to cool. Repeat with the remaining batter until it is all used up. You should have three to four crepes per bowl, and a total of 12-16 for your cake. Ensure that your crepes are completed cooled before layering with the cream or the cream will melt. I placed my crepes in the refrigerator for 10 minutes to help cool them quicker.
- Begin by placing a crepe on your dish of choice. Layer about 2-3 tablespoons of fresh cream onto your cream, and spoon it around close to the edges. You will repeat this with all of the crepes. Note that sometimes the crepes are heavier in the middle so the edges sag a bit. If this is an issue for you, ensure that you equally fill the outer edges of your crepes to ensure an even tower of layered goodness. Add hazelnut spread to one or two crepes before layering them on top, as the spreading pressure can cause the cake to lose filling out the sides. Once done, garnish with powdered sugar, a final spread of nutella, and chocolate covered strawberries. Refrigerate for one to two hours before serving. Store any leftovers in the refrigerator for up to two days. This cake is best served on the first day.
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