Chocolate Pancake Cake with Creamy Chocolate Frosting
Baking and Desserts • European
Description
Chocolate Pancake Cake with Creamy Chocolate Frosting
Ingredients
- Milk 15 fl oz
- Bittersweet Chocolate 5 oz
- Wheat Flour 1 cup
- Farm fresh eggs 3 pieces
- Powdered Sugar 2 tablespoons
- Butter 2 tablespoons
- Cocoa Powder 1 tablespoon
- Ocean salt a pinch
- 10% cream 20 fl oz
- White Chocolate 5 oz
- Vanilla salt 2 tablespoons
- Ground dried cherries to taste
Step-by-Step Guide
Step 1
Melt the chocolate in a water bath and pour in 250 ml of warm milk.
Step 2
Whip the remaining milk with 1 cup of sifted flour, cocoa powder, powdered sugar, and salt. Add the whipped eggs and mix well.
Step 3
Melt the butter and add it to the batter along with the melted chocolate. Mix thoroughly and let it rest for 1 hour.
Step 4
Heat a skillet and grease it with a small amount of vegetable oil.
Step 5
Pour 1 ladle of batter, making circular movements with the skillet to spread the batter evenly across the surface, and cook for 1 minute. Flip the pancake with a spatula to the other side and cook for another 30 seconds. Continue cooking pancakes until the batter is finished. Transfer the finished pancakes to a covered dish and allow to cool completely.
Step 6
For the frosting, whip the chilled cream with a mixer, gradually adding the vanilla sugar, until stiff peaks form. Melt the white chocolate in a water bath.
Step 7
Incorporate the melted chocolate into the cream, continuing to whip the frosting on the lowest mixer speed.
Step 8
Assemble the cake. Place one pancake on a serving plate, spread a thin layer of frosting, cover with another pancake, and repeat with all pancakes. Frost the top and sides of the cake with the frosting and sprinkle with grated chocolate. Decorate the top of the cake with the remaining frosting using a pastry bag fitted with a star tip, and add cocktail cherries.
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