Chocolate Crepe Cake Recipe

Name: Chocolate Crepe Cake
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Korean
Ingredients: 150g Egg; 80g Sugar; 3g Vanilla extract; 25g Unsalted butter; 30g Milk; 7g Cocoa powder; 80g Cake flour; 1 Egg; 15g Sugar; a little salt; 45g Cake flour; 5g Cocoa powder; 125g Milk; 1g Vanilla extract; 20g Melted unsalted butter; 50g Dark couverture chocolate; 50g Heavy cream; 230g Whipped heavy cream (+20g sugar)

by Cooking Tree 2022-02-19

written by Cooking Tree 2022-02-19

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Chocolate Crepe Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

It looks like a crepe cake, but I made a chocolate cake with a cake sheet hidden when cut.
When cut, the cross-section is unique and the sheet and cream are abundant.

Ganache is applied in the middle to give the chocolate a lot of flavors and it seems to keep the shape of the cake well.
It’s nice to be able to taste the chewiness of crepe with the feeling of eating a regular cake because it contains soft genuise.

I imagined a fun shape and made it the way I thought it would, but it was a little complicated, but I was able to feel the joy of making something new~
Have fun watching it~♬

Follow along with the 📝 recipes below👇🏾👇🏾

Chocolate Crepe Cake

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Rating: 5.0/5
( 1 voted )

Serves: 6 Prep Time: 1 Hour Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

150g Egg

80g Sugar

3g Vanilla extract

25g Unsalted butter

30g Milk

7g Cocoa powder

80g Cake flour

1 Egg

15g Sugar

a little salt

45g Cake flour

5g Cocoa powder

125g Milk

1g Vanilla extract

20g Melted unsalted butter

50g Dark couverture chocolate

50g Heavy cream

230g Whipped heavy cream (+20g sugar)

Instructions

Place a bowl of eggs on a pot of hot water, add sugar and vanilla extract, mix, and raise the temperature to about 40 degrees.

Remove the bowl from the pot and place the bowl with unsalted butter and milk on top. Add cocoa powder and melt.

Whip the egg mixture to make fine and rich foam, sift the soft flour and mix, then add a little of the dough to the melted unsalted butter mixture and mix.

Put the mixture into the main dough, mix, pour into a 15cm mold, clear air bubbles, bake in an oven preheated to 165 degrees for 35 minutes, take it out of the mold, and cool.

Cut the top and bottom of the cooled sheet, cut 3 sheets 1.5cm thick, and cut 2 sheets into 12cm, 9cm, and 6cm frames.

Mix the eggs with sugar and salt, sift the soft flour and cocoa powder, add a little milk and vanilla extract, mix, then add all the remaining milk and mix.

Add melted unsalted butter, mix, sieve, cover, and rest in the refrigerator for 30 minutes.

Pour the dough into a pan heated over low heat and cook it thinly. When bubbles rise, turn over and cook a little more, then take it out of the pan and cool it.

Add fresh cream to the dark couverture chocolate and microwave for about 30 seconds to melt it and put it in a piping bag.

Apply ganache on a 15cm sheet, put crepe on it, apply ganache, put 12cm and 6cm sheets on top, fill with whipped cream between them, squeeze and cover with crepe.

Apply ganache on top of the crepe, put 15cm and 9cm sheets on top, fill in the middle with whipped cream, squeeze it, and put the crepe on top.

Repeat 2 more times, cover with cling film to shape and harden in the refrigerator for 1 hour.

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