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Chocolate Pancake Layer Cake

8 servings
Intermediate
80 minutes
Experience chocolate heaven with our Chocolate Pancake Layer Cake. This decadent creation has layers of rich chocolate pancakes, a culinary masterpiece.
This combination of chocolate, creamy filling, and topped with raspberries, is perfect to treat yourself or your loved ones to a truly dessert experience!
Recipe Ingredients
How to Prepare
Tips
It is quite common for the first pancake of a batch to not work quite so well, but keep it and use it at the bottom of the stack.
Tips
The dark chocolate sauce will firm up on cooling – simply re-melt over a low heat to serve.
Tips
If you are a real chocoholic, use Dr. Oetker 72% Extra Dark Chocolate for a perfect rich taste to your Chocolate Pancake Layer Cake.
Tips
Are you a pancake lover? Get inspired by our Dr. Oetker Pancake recipes and find your favourite one today!
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Recipe Ingredients

For the pancakes
1Dr. Oetker Fine Dark Cocoa Powder x 1 sachet (25g)
225 gPlain Flour (8oz)
65 gCaster Sugar (2 1/2 oz)
2 gSalt (1 tsp)
600 mlWhole Milk (20 fl.oz)
30 mlVegetable Oil (2 tbsp)
2Medium Eggs Beaten
To decorate
200 gDr. Oetker 26% White Chocolate (7 oz)
500 mlDouble Cream (18 fl.oz), at room temperature
150 gDr. Oetker 72% Extra Dark Chocolate
10 gRaspberries (Optional Fresh Raspberries to serve)

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Picture - Dr. Oetker Fine Dark Cocoa Powder x 1 sachet (25g)
Picture - Dr. Oetker 26% White Chocolate (7 oz)
1

Mix all the dry ingredients together in a large bowl. Make a well in the centre and gradually whisk in the eggs and milk to make a smooth, creamy batter.

2

Lightly brush the bottom of an 18cm (7inch) wide non-stick frying pan with oil and heat until hot. Pour in approximately 60ml (4 tbsp) of batter tilting the pan as you pour, until the whole base is covered. Try not to pour in too much batter otherwise the pancakes will be too thick. Cook the pancake over a medium heat for about 2 minutes until the mixture dries round the edge and the top is set.

3

Carefully flip the pancake over using a palette knife and cook for a further 1-2 minutes until cooked through. Turn on to a wire rack lined with baking parchment.

4

Repeat step 2 and 3 until 16 pancakes are made in total. Leave to cool completely, then wrap and chill until required.

5

To decorate, break the White Chocolate into a heatproof bowl and stand over a saucepan of barely simmering water until melted. Remove from the water and cool for 10 minutes.

6

Whilst whisking the chocolate, pour in 200ml (7fl.oz) cream to make a thick, glossy cream. If the mixture is too soft, place in the refrigerator for a few minutes until firm enough to spread. If preferred, trim away the crispy edges from the pancakes.

7

Lay a pancake on a flat serving plate and spread very thinly with some white chocolate cream. Lay another pancake on top and continue the thin spreading and layering until all the pancakes are stacked. Cover and chill for at least 30 minutes to firm up before serving – the pancake layers will be difficult to slice through if the cream is too soft.

8

Just before serving, break up the 72 % Extra Dark Chocolate and place in a saucepan. Pour in the remaining cream and heat very gently until melted. Mix well to make a creamy pouring sauce. Serve the pancake cake with the chocolate sauce and some fresh raspberries.

Tips

  • It is quite common for the first pancake of a batch to not work quite so well, but keep it and use it at the bottom of the stack.
  • The dark chocolate sauce will firm up on cooling – simply re-melt over a low heat to serve.
  • If you are a real chocoholic, use Dr. Oetker 72% Extra Dark Chocolate for a perfect rich taste to your Chocolate Pancake Layer Cake.
  • Are you a pancake lover? Get inspired by our Dr. Oetker Pancake recipes and find your favourite one today!