Chocolate Crepe Roll Cake Recipe (Mirror Glaze)

Name: Chocolate Crepe Roll Cake (Mirror Glaze)
Prep time: 60 min
Cook time: 2 min
Total time: 62 min
Yield: 8
Cuisine: Korean
Ingredients: 2 Eggs; 25g Sugar; 0.5g Salt; 3g Vanilla extract; 95g Cake flour; 7g Cocoa powder; 240g Milk; 35g Melted unsalted butter; 100g Unsalted butter; 50g Powdered sugar; 5g Cocoa powder; 50g Melted dark chocolate; 20g Heavy cream; 70g Water; 50g Heavy cream; 15g Starch syrup; 80g Sugar; 30g Cocoa powder; 5g Gelatin

Cooking TreePublished: 2023-07-13 Updated: 2023-07-1101.5K views

Cooking Tree will show you how to make a homemade version of this delectable recipe for Chocolate Crepe Roll Cake (Mirror Glaze).

I made a chocolate crepe cake coated with a sparkling glaze~
I spread chocolate buttercream on the chocolate crepe and roll it up to harden it, but I think it has a nice, clean look~

If you use buttercream to make the crepe roll cake, it will hold its shape well after it hardens, so it is much more stable.
I melted chocolate in the cream and it tastes much better the texture is soft, so it’s good to use it~

The glaze poured on the top does not harden completely even when it is cold, so it has a moist feeling for a long time and goes well with the cake without any discomfort.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Chocolate Crepe Roll Cake (Mirror Glaze)

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Rating: 4.0/5
( 58 voted )

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

Ingredients

2 Eggs

25g Sugar

0.5g Salt

3g Vanilla extract

95g Cake flour

7g Cocoa powder

240g Milk

35g Melted unsalted butter

100g Unsalted butter

50g Powdered sugar

5g Cocoa powder

50g Melted dark chocolate

20g Heavy cream

70g Water

50g Heavy cream

15g Starch syrup

80g Sugar

30g Cocoa powder

5g Gelatin

Instructions

Beat eggs, add sugar, salt and vanilla extract, mix, sieve soft flour and cocoa powder, add 50g of milk and mix.

Mix the remaining milk and melted unsalted butter, filter through a sieve, cover with plastic wrap, and ferment in the refrigerator for about 30 minutes.

Put the pan on low heat, pour the dough, spread it out, and when bubbles rise, turn it over and cook it a little more, then cool it.

Soften unsalted butter, add sugar powder, and whip enough until white, then add cocoa powder and whip gently for 5 minutes.

Add melted dark chocolate and mix, add whipped cream and whip until smooth.

Lay the crepes on top of each other, apply cream, roll them up and harden them in the refrigerator for 3 hours.

Put water, fresh cream, starch syrup, sugar, and cocoa powder in a pot and boil it until it thickens slightly, then add soaked gelatin, mix, and cool to 34 degrees.

Pour glaze over the hardened crepe to finish.

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