Chocolate Crêpe Cake

Ingredients

• 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
• 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

Steps

1. Make the crêpes: Whisk the eggs and sugar in a medium bowl. Sift the flour and cocoa powder into the bowl, then stir to combine and set aside (mixture will be very thick).
2. 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.
3. Heat an 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.
4. 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 11 more crêpes, lightly buttering the skillet between crêpes and layering the crêpes between parchment paper.
5. Make the 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 frosting on a crêpe, and place on a platter. Repeat with the remaining crêpes and frosting, stacking the crêpes on top of each other to form a cake. Top with frosting and almonds and chill for at least 1 hour before cutting into the cake, so frosting remains intact.