Food Recipes Breakfast & Brunch Pancakes & Crepes Chocolate Crepe Cake Be the first to rate & review! Layer chocolate crêpes and Nutella frosting for a sweet, rich cake perfect for an intimate dinner. By Chandra Ram Chandra Ram Chandra Ram leads the digital food strategy for Food & Wine. She has 15 years 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 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Active Time: 35 mins Total Time: 35 mins Yield: 4 servings Jump to recipe Not a baker? This easy chocolate crêpe cake comes together in minutes and is perfect for a romantic dinner. Frequently asked questions 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 5 Best Crepe Makers, According to Our Tests and an Expert Pastry Chef 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 crepe 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. Make ahead The crêpes and frosting can be made up to three days in advance, stored in the refrigerator. Stack the crêpes with a small piece of parchment in between each layer and wrap in plastic. The frosting can be kept in an airtight container. Cook Mode (Keep screen awake) Ingredients Chocolate Crêpes 4 eggs 1/2 cup granulated sugar 1 cup flour 3 tablespoons cocoa powder 2 tablespoons unsalted butter, plus more for skillet 2 cups whole milk 2 tablespoons vanilla extract Chocolate-Hazelnut Frosting 2 (13-ounce) jars 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 Chocolate Crêpes Beat the eggs in a medium bowl. Sift together the sugar, flour, and cocoa powder, then whisk the dry mixture into the eggs and set aside. 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 a 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 9 more crêpes, wiping the skillet clean and lightly buttering the skillet between crêpes. Make the Chocolate-Hazelnut 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 Chocolate-Hazelnut Frosting on a crepe, and place on a platter. Scatter a few toasted almonds on top. Repeat with the remaining crepes, frosting, and nuts, stacking the crepes on top of each other to form a cake. Top with frosting and almonds and serve. Rate It Print