Chocolate Layered Crepe Cake
Blanketed with homemade crepes, hazelnut spread, and fresh whipped cream, this Chocolate Layered Crepe Cake is sure to win hearts this Valentine’s Day.
Servings: 8
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.
Notes
See blog for dietary substitutions on dairy and gluten