Chocolate Crepe Cake Recipe

I made a chocolate crepe cake with ganache and finished it luxuriously ~
The crepe baked in a square pan is cut in half and stacked in a rectangular shape, but it seems to be a different crepe cake ~
When I put the middle chocolate on the cream, I can feel the richer chocolate taste, and when cut, the section was unique and pretty ~

I laid a sponge cake sheet and piled crepes, but when moving it, it is nice to hold the center with ease and stability ~
I made cream by adding white chocolate dissolved in fresh cream, and it has a really luxurious taste and seems to enhance the quality of the cake ~

When making cream, whip the melted white chocolate and put it at the same time so that the chocolate does not harden or clump so you can make a soft cream.

Before I coated it with ganache, I applied a very thin layer of fresh cream to the cake and poured ganache, but I think it’s okay to omit it ~

It’s a crepe cake with a different cross-section and shape, so I think it catches the eye with just one piece

Chocolate Crepe Cake

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Rating: 3.5/5

( 4 voted )

Serves: 8 Prep Time: 55 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 Eggs
• 35g Sugar
• 0.5g Salt
• 140g Cake flour
• 15g Cocoa powder
• 370g Milk
• 50g Melted unsalted butter

• 250g Whipping cream
• 100g melted white chocolate

• 1 Chocolate sponge cake sheet (17.5cm x 8.5cm)
• Ganache (150g dark chocolate + 150g whipping cream + 5g unsalted butter)

 

Instructions

1. Unscrew the egg, add sugar and salt, mix, sift the flour and cocoa powder, add a little milk and mix.
2. Add all the remaining milk, mix, add melted unsalted butter, sift through a sieve, and rest for 1 hour in the refrigerator.
3. Pour the dough into a heated pan over low heat, spread it wide, and when the air bubbles rise, turn it over, cook it slightly, cool it down, cut it in half, and make it into a rectangular shape.
4. While whipping fresh cream, when the bubbles come up, pour white chocolate melted and whip them to make a cream with a smooth horn.
5. Put the sheet on the turning plate, apply the cream, put the crepe, and apply the cream.
6. Middle and middle chocolates are stacked repeatedly.
7. Apply the cream on the outside and wrap it with the wrap to harden it for 2-3 hours in the refrigerator.
8. Pour ganache over the hardened crepe, coat, and harden for 30 minutes in the refrigerator.

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Recipe video