Crepe cake or gâteau de crêpes, is a showstopper French classic, that can have different crepe flavors and filling variations. This one is made with multiple layers of delicate chocolate crepes that are sandwiched with a dreamy, delicious Nutella whipped cream. To make it even better, you can top the cake with chopped hazelnuts for some crunch and raspberries for an extra flavor.
Crepe cakes may seem intimidating and hard to make, but once you master the basic crepe technique, it gets so much easier. You can fill the cake with your favorite filling, such as whipped cream and strawberries, chocolate whipped cream, vanilla whipped cream, etc.
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Chocolate Crepe Cake with Nutella Whipped Cream Filling
Ingredients
Chocolate Crepes
- 4 large eggs
- 2 cups whole milk
- ½ cup granulated sugar - 100 grams
- 2 tsp vanilla extract
- 2 cups all purpose flour - 240 grams
- ¼ cup cocoa powder - 20 grams
- ⅛ tsp salt
- 4 tbsp unsalted butter - melted and cooled down - 56 grams
Nutella Whipped Cream Filling
- 1½ cup heavy whipping cream - cold
- ½ cup Nutella - 150 grams
- ½ tsp vanilla extract
- a big pinch of salt
Garnish
- Hazelnuts - roughly chopped
- Raspberries
- Cocoa powder - to dust on top
Instructions
Make the Crepes
- Melt the butter and let it cool down for a few minutes. Adding hot melted butter causes the batter to curdle.
- Add eggs, milk and vanilla extract to the bowl of a large food processor or blender, following by flour, cocoa powder, sugar and salt. Blend on high for about 10 seconds until everything is combined. Then with the blender running on low, add the cooled melted butter. Blend on high for 10 more seconds. Refrigerate the batter for 30 minutes. If you don't have a blender or food processor, start by whisking eggs, milk and vanilla extract in a large bowl. Mix very well until smooth. Add sugar and salt and whisk again. Then Sift cocoa powder and flour into the mixture to prevent lumps and whisk. While whisking, add melted butter to the batter. Cover the bowl and refrigerate for 30 minutes.
- Place a non stick pan over medium heat and grease it with butter. I used an 11-inch pan with 8-inch cooking surface, to create 8-inch crepes. Pour in ⅓ cup of batter into the pan and rotate it so that it covers the whole pan. If you don't have a pan with 8-inch cooking surface, adjust the amount of batter to make sure it covers the whole pan and it creates a thin layer.
- Cook the crepes for about 1-2 minutes. Use a thin spatula and flip the crepe. Cook the other side for about 30 seconds. Transfer the crepe to a plate and continue cooking the crepes one by one.
- Let the crepes cool down completely before adding the filling.
Nutella Whipped Cream Filling:
- Add heavy cream, salt and vanilla extract in the bowl of a mixer. Using a whisk attachment, start beating on medium high until medium peaks form. Add in Nutella and continue beating until you reach stiff peaks.
Assemble:
- Spread 1 teaspoon of filling on top of your plate or cake stand and place the first crepe on top. Spread 2-3 tablespoon of filling on top of the crepe using an offset spatula or a spoon. Place another crepe on top. Keep layering the crepes. Top with some more Nutella whipped cream and garnish with hazelnuts, raspberries and a dust of cocoa powder if desired.
- Refrigerate the cake for 3 hours before serving.
Notes
How to store Crepes?
You can totally store crepes in the fridge. This way you can prepare all the crepes ahead of time and stack them when you're ready. All you have to do is place parchment paper between each crepe so that they don't stick together. Then place them in a airtight container or a plastic bag and refrigerate for up to 4 days. You can then enjoy them cold or microwave for about 10 seconds to warm them up.Making the crepe batter ahead of time:
Make the crepe batter the night before and refrigerate overnight. In the morning, just take the batter out of the fridge and cook as directed. Tried this recipe?Let us know how it was!
