Chocolate and hazelnut pancake cake

Name: Chocolate and hazelnut pancake cake
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves 6-8
Ingredients: 300g Nutella (see tips); 150ml double cream; 3 tbsp Frangelico or rum (see Know-how); 16 ready-made /recipes/classic-crepe-pancakes/sweet crêpes or /recipes/easy-pancake-recipe/pancakes, about 20cm diameter (see tips); 70g chopped toasted hazelnuts; Crème fraîche to serve (optional)

Published: 31 Aug 14
Updated: 18 Mar 24

Test kitchen approved

This easy Nutella-drenched pancake cake is the ultimate Pancake Day stack for anyone who can’t resist a Nutella crêpe. Buy ready-made pancakes for extra convenience, or use our easy pancakes recipe to whip up a batch.

Or, for the last word in decadence, make this American-style pancake stack with caramelised banana and homemade Nutella-style sauce for your next blow-out brunch.

Serves 6-8
Hands-on time 25 min, oven time 20 min

Visit deliciousmagazine.co.uk to save recipe

Ingredients

300g Nutella (see tips)
150ml double cream
3 tbsp Frangelico or rum (see Know-how)
16 ready-made sweet crêpes or pancakes, about 20cm diameter (see tips)
70g chopped toasted hazelnuts
Crème fraîche to serve (optional)

Method

Heat the oven to 180°C/fan160°C/ gas 4. Put the Nutella, double cream and Frangelico (or rum) in a pan and warm very gently, stirring constantly, to melt everything together and form a smooth sauce. Allow to cool slightly.
Put a crepe in a 20cm cake tin with a removable base, then spread over a thin layer of the sauce with the back of a spoon and add a scattering of hazelnuts. Put another crepe on top and repeat until all the crepes have been used up (leave the last crepe naked – you should still have some sauce and a few nuts left). Put an ovenproof plate or cake tin base on top of the crepes, then bake for 20 minutes until the pancake cake is hot throughout.
Re-warm the chocolate sauce. Take the cake out of the oven, carefully remove the ovenproof plate or cake tin base from the top, then remove the sides of the cake tin, leaving the cake on its base. Drizzle with the remaining sauce and scatter with more hazelnuts. Cut the pancake cake into wedges to serve, with a dollop of crème fraîche if you like.

Recipe from September 2014 Issue

Nutrition

Nutrition: per serving

For 8 servings

Calories: 492kcals
Fat: 30.6g (10.4g saturated)
Protein: 6.4g
Carbohydrates: 44.4g (29.9g sugars)
Fibre: 1.2g
Salt: 0.4g

delicious. tips

If you want an even more indulgent cake that’s really dripping with a creamy chocolate filling, use a bit more Nutella with an extra splash of double cream stirred into it.

If the only pancakes you can find are bigger than 20cm, reduce the quantity to 8 or 10, depending on how big they are, and scale up the cake tin you use.

Frangelico is an Italian hazelnut liqueur, available in most supermarkets. If you don’t have any and don’t want to buy some just for this, use rum. The flavour is different and less sweet but the recipe will still work well.

Fancy getting a copy in print?

Subscribe to our magazine

Chocolate and hazelnut pancake cake

Ingredients

Method

Nutrition

delicious. tips

Pancake waffles with ice cream and pomegranate

Giant pancake stack with jam and clotted cream

Banana and bourbon crêpe cake

Pancakes with caramelised banana and homemade Nutella-style sauce

More to discover

Chocolate and hazelnut pancake cake

Ingredients

Method

Nutrition

delicious. tips

Or, how about...?

Pancake waffles with ice cream and pomegranate

Giant pancake stack with jam and clotted cream

Banana and bourbon crêpe cake

Pancakes with caramelised banana and homemade Nutella-style sauce

More to discover