I love crepes! I love Nutella! I love whipped cream, although it’s more of a supporting actor in this yummy Nutella Crepe Cake.

This project was not hard at all. Crepe-making is easy, if time-consuming. Otherwise, I didn’t work any harder than mixing together creamy good things. I nabbed the recipe from www.sweetenquick.com, a now-inactive website.

Nutella Crepe Cake

24 to 28 crepes
1 ¼ cups Nutella hazelnut spread
1 ¼ cups unsalted butter, softened
1 cup heavy cream, cold
60 grams’ dark chocolate melted, for garnish (optional)

  1. First, make the pancakes/crepes as you usually do. Set aside.
  2. Using an electric mixer, beat Nutella and butter together until well mixed, scraping down the sides of the bowl.
  3. In a separate mixing bowl, using an electric mixer, beat the heavy cream until it forms a soft peak.
  4. Apply half of the whipped cream to the hazelnut spread mixture and beat until well incorporated. Add the remaining whipped cream.
  5. Apply one crepe on a round serving dish, then spread a thin layer of Nutella cream mixture. Apply another pancake evenly on top. Repeat the process with the remaining crepes. In case your pancake layers look like they are sliding around, refrigerate the cake for 10 to 15 minutes to set the butter.
  6. Spread a very thick layer of Nutella cream mixture on the top (and the sides if you want) of the cake.
  7. Melt the dark chocolate in a microwave (30 sec. intervals on high speed) and spread over the cake (if desired).
  8. Chill the cake for at least 40 minutes before slicing. Slice and serve.

As dictated by the recipe, the cake should be taller, but I used up a not-quite-full bottle of cream and adjusted amounts accordingly.

It’s nice to invite a crowd over to eat this cake up. It’s also just as nice to not call in everybody you know and just finish the thing up yourself, heh-heh.