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Strawberry Nutella Chocolate Crepe Cake

Layers of rich chocolate crepe, vanilla cream, nutella, strawberries, and shaved chocolate.
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 -12
Author Melissa Stadler, Modern Honey


  • Chocolate Crepes:
  • 6 Eggs
  • 1 1/2 cups Milk
  • 1 cup Flour
  • 1/3 cup Cocoa Powder
  • 1/3 cup Sugar
  • 1/8 teaspoon Salt
  • 4 Tablespoons Butter for cooking in the skillet
  • Whipped Cream:
  • 1 - 8 ounce pkg. Cream Cheese softened
  • 1 cup Whipping Cream divided
  • 1 cup Powdered Sugar
  • 1 cup Nutella
  • 1 lb. Strawberries sliced
  • Chocolate Bar grated (for garnish)


  1. Chocolate Crepes:
  2. Combine the eggs, milk, flour, cocoa powder, sugar and salt in a blender or bowl. Blend or whisk by hand until the mixture forms a smooth batter.
  3. Preheat a 10 inch nonstick crepe pan or skillet over medium-low heat. Melt pat of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until set, about 1 minute. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter.
  4. To make whipping cream:
  5. In large bowl, whip cream cheese and 1/4 cup of heavy cream until light and fluffy. Set aside. Whip remaining 3/4 cup heavy cream until soft peaks form. Add cream cheese and powdered sugar and whip until soft peaks form again.
  6. To assemble cake:
  7. Place 1 crepe on platter. Spread with nutella, filling, and strawberries. Repeat with remaining filling and crepes, ending with crepe on top. Spread with Nutella and a dollop of whipped cream. Cut into wedges and serve immediately.