Coffee Mocha Crepe Cake Recipe

Name: Coffee Mocha Crepe Cake
Prep time: 50 min
Cook time: 2 min
Total time: 52 min
Yield: 8
Cuisine: Korean
Ingredients: 4 Egg; 50g Sugar; a pinch of Salt; 200g Cake flour; 500g Milk; 70g Melted unsalted butter; 3g Coffee essence; 30g Melted dark chocolate; Whipped choco cream (150g Whipping cream + 15g sugar + 10g cocoa powder); Whipped coffee cream (250g Whipping cream + 25g sugar + 5g coffee essence)

Cooking TreePublished: 2022-09-17 Updated: 2022-09-1602.6K views

Cooking Tree will show you how to make a homemade version of this delectable recipe for Coffee Mocha Crepe Cake.

I made a cafe mocha crepe cake with two layers: chocolate crepe and chocolate cream on the bottom, and coffee crepe and coffee cream on the top.
I saw the Cafe Mocha crepe cake sold at Starbucks and made it according to the recipe.

The color is pretty and the taste goes well together. Coffee essence and chocolate are added to the dough to make the crepe itself sweeter, so it’s even more delicious~*^^*

I think it’s a pretty cake just by combining two colors without any special decorations~ When making chocolate whipped cream, the cocoa powder should be sieved to mix well without clumping.

I like crepes with a chewy texture that I make and eat right away, so I cut them right away without putting them in the refrigerator.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Coffee Mocha Crepe Cake

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Rating: 5.0/5
( 74 voted )

Serves: 8 Prep Time: 50 Minutes Cooking Time: 02 Minutes 02 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

4 Egg

50g Sugar

a pinch of Salt

200g Cake flour

500g Milk

70g Melted unsalted butter

3g Coffee essence

30g Melted dark chocolate

Whipped choco cream (150g Whipping cream + 15g sugar + 10g cocoa powder)

Whipped coffee cream (250g Whipping cream + 25g sugar + 5g coffee essence)

Instructions

Beat the eggs, add sugar and salt, mix, then sift the soft flour and mix.

Divide the milk into 2 and mix, then add melted butter and mix.

Sift through a sieve, divide it into two (2:1 ratio), mix coffee essence in many places and melted chocolate in other places, and let it mature at room temperature for 30 minutes.

Pour the dough into a pan heated over low heat and spread it thinly. When bubbles rise, turn over and bake a little more, then remove from the pan to cool.

Place the chocolate crepe on a rotating plate and apply a thin layer of chocolate cream. Repeat to stack the chocolate first, then apply the coffee crepe and coffee cream and repeat.

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