Chocolate Crepe Cake Recipe

Name: Chocolate Crepe Cake
Prep time: 60 min
Cook time: 2 min
Total time: 62 min
Yield: 8
Cuisine: Korean
Ingredients: 4 Eggs; 50g Sugar; 0.5g Salt; 185g Cake flour; 15g Cocoa powder; 10g Almond powder; 500g Milk; 2g Vanilla extract; 70g Melted unsalted butter; 300g Whipping cream; 20g Sugar; 20g Cocoa powder; 75g Chopped Chocolate; 150g Whipping cream + 10g Sugar + 10g Cocoa powder + 35g Chopped Chocolate

by Cooking Tree 2023-01-31

written by Cooking Tree Published: 2023-01-31Last Updated on 2023-01-30

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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!

I made a chocolate crepe cake with a richer chocolate taste by adding small amounts of chocolate.

The crepe itself is not very sweet, but the cream contains chocolate, so if you eat it with the cream, it is a really sweet crepe cake.

I think it can be done easily when icing by stacking crepes and cream alternately in the mousse mold and putting them in the refrigerator for at least 1 hour~

Since there is some icing and cream left over, I put it on top and sprinkled a lot of chocolate on a slicer to make it look more appetizing.

It is a creamy and thick crepe cake with chocolate.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Chocolate Crepe Cake
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Rating: 5.0/5
( 72 voted )

Serves: 8 Prep Time: 60 Minutes Cooking Time: 02 Minutes 02 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

4 Eggs
50g Sugar
0.5g Salt
185g Cake flour
15g Cocoa powder
10g Almond powder
500g Milk
2g Vanilla extract
70g Melted unsalted butter
300g Whipping cream
20g Sugar
20g Cocoa powder
75g Chopped Chocolate
150g Whipping cream + 10g Sugar + 10g Cocoa powder + 35g Chopped Chocolate

Instructions

Mix the eggs with sugar and salt, then sift the soft flour, cocoa powder, and almond powder, add 100g of milk and mix.
Add the remaining milk and vanilla extract, mix, add melted unsalted butter, mix, filter through a sieve, and rest in the refrigerator for about 30 minutes.
Put the pan on low heat, apply cooking oil once, pour the dough and spread it thinly. When bubbles rise, turn over and bake a little more, then remove from the pan to cool. Bake repeatedly.
Cut the cooled crepe into 15cm molds.
Add sugar to the whipping cream and whip it. When the foam rises, sieve the cocoa powder and whip it, then add the minced chocolate and mix to make the cream.
Lay 1 crepe on a 15cm mold, apply cream, and put another crepe on top. build up repeatedly
Apply cream on the top, cover with cling film, and harden in the refrigerator for 1 to 2 hours.
Make a little more cream, apply it on the surface and icing it, then top with the remaining cream and chocolate to finish.

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