A Nutella Crêpe Tower Cake

Photo: Phyllis Grant

Dash and Bella are the names of former pastry chef Phyllis Grant’s children. Together, they’re also the name of her blog, which has been featured in Saveur magazine, at Williams-Sonoma, and on Food 52. 

It all started when, after putting in long hours at restaurants such as Michael’s, Bouley, and Nobu, Grant decided to  go back to school to study writing. During that time, she entered a Julia Child contest, cooking her way through classic French recipes. That turned into daily posts about both cooking and her kids, and that turned into a hugely followed website.

Grant’s recipe for Nutella Crêpe Cake comes from her Food52 column called Cooking What I Want.  She starts by cooking 30 crêpes for 30 seconds on each side. Her 7-year-old son, Dash, helps with the assembly by layering zigzags and circles of Nutella between each crêpe. After all 30 layers have been interlaced with chocolate, they dust the top with powdered sugar together. Grant says the three-ingredient cake is “halfway in between delicate and rustic” and “you’ll want to work [it] into your regular rotation.”

Get this recipe: Nutella Crêpe Cake

More chocolatey cakes from our Cake of the Day series:

Bundt cake version of Reese’s peanut butter cup

Delicious gluten-free coconut and chocolate cake

Chocolate cake with caramel buttercream (and chocolate sauce, too)