Pancake cake with chocolate and cream
Avoid a stodgy pancake cake
To prevent it from becoming too heavy, aim for thin, evenly cooked pancakes. A smooth, pourable batter that’s not too thick will help create delicate layers. When cooking each pancake, let it cook through fully but avoid overcooking, as this can make them tough. For stacking, the light fillings of whipped cream and thin layers of jam in our recipe keep the texture airy, making each layer delightful without becoming too dense. The result is a pancake cake that’s perfectly light, flavourful, and easy to slice, offering a balanced bite in every layer.
Ensure pancakes are room temperature
Let the pancakes cool before assembling the cake to prevent the filling from melting and sliding. If the pancakes are too warm, the whipped cream or chocolate filling may lose its structure, making the layers uneven and causing the cake to shift. Arrange the pancakes on a wire rack as they cool to maintain their texture, and ensure all layers are fully cooled before adding fillings. This small step makes assembly easier and keeps the cake looking neat and appealing.
Handle with care during assembly
The assembly process requires a gentle touch to keep each layer in place. When spreading the filling, use an offset spatula for even coverage, working from the centre outwards to avoid tearing. Place each new pancake carefully on top of the filling, pressing down lightly to create a stable stack without squashing the layers. If you’re using additional toppings like berries or chocolate, add them once the cake is assembled to avoid weighing down individual layers. This careful handling keeps the cake tidy and allows each layer to show through beautifully.
FAQ: Questions about our pancake cake
This recipe blends the comfort of pancakes with the elegance of a layered dessert. Here, we answer common questions about preparing and enjoying this delightful treat, from making it in advance to customising with different ingredients.
Nutritional values
Nutritional value, per
2269 Kcal
| Fibre | 11.8 gram fibers |
| Protein | 20.8 % |
| Carbohydrates | 269.4 % |
| Fat | 123.2 gram |
Ingredients
|
Plain flour
|
125 g |
|---|---|
|
Sugar
|
2 tbsp |
|
Chocolate milk
|
500 ml |
|
Eggs
|
5 |
|
Melted butter
|
125 g |
To layer
|
Whipping cream (lightly whipped)
|
500 ml |
|---|---|
|
Dark chocolate coarsely chopped
|
50 g |
|
Raspberry jam
|
100 g |
|
Bananas, thinly sliced (save a little for decoration)
|
400 g |
To serve
|
Fresh raspberries
|
|
|---|---|
|
Dark chocolate, coarsely chopped
|
Other recipes
Layer in skyr for a smooth and creamy contrast
For a delicious twist, layer in skyr to add a smooth, creamy texture to the pancake cake. Skyr has a mild tang and thick consistency that complements the sweetness of the chocolate and balances the richness of the whipped cream. Simply add a thin layer of skyr between some of the pancake layers or mix it with honey or vanilla for added flavour. Skyr brings a refreshing lightness to the cake, creating a beautiful contrast that enhances the overall taste.
Adjusting for sweetness
To achieve the perfect level of sweetness in your pancake cake, start by tasting each filling individually. If the jam or chocolate is particularly sweet, consider applying these layers more sparingly. For a sweeter result, you can add a touch of powdered sugar to the whipped cream or opt for a sweeter chocolate variety. If using a tangy filling like skyr, mixing in a small amount of honey or powdered sugar will balance the flavour beautifully. These small adjustments let you create a perfectly balanced, harmonious taste in each bite without overpowering the delicate layers.
Choosing the right flour
Using the right flour is key to creating a tender pancake that holds up well in a layered cake. Our recipe recommends plain flour, a reliable choice that gives the pancakes a light texture for easy stacking. For a bit more structure, try adding a small portion of wholemeal or spelt flour, which brings a subtle nuttiness without making the pancakes heavy.
Level up your mixing techniques
Start by combining the flour and other dry ingredients separately, which will help you avoid lumps when you add the wet ingredients. Gradually pour in the chocolate milk, whisking gently to avoid overmixing, as this can make the pancakes dense. Mix only until the batter is smooth and just combined. When adding ingredients like melted butter, fold them in gently with a spatula, using broad strokes to preserve the batter’s light, airy texture.
For the whipped cream filling, whisk until soft peaks form, and avoid overbeating to keep it smooth and creamy. If adding powdered sugar for sweetness, sift it in gradually to maintain consistency. These careful mixing techniques will yield fluffy, tender pancakes and smooth, stable fillings, ensuring the cake has an ideal texture in every layer.
Enhance flavour with vanilla or citrus
To add a delightful depth of flavour, try incorporating vanilla or a hint of citrus. A splash of vanilla extract in the batter brings a warm, aromatic note that complements the chocolate and whipped cream beautifully. For a fresh twist, add a bit of lemon or orange zest to the batter or whipped cream – just a teaspoon can brighten the flavour and create a subtle, refreshing contrast to the sweetness.
Create a visually appealing finish
A beautiful finish makes the pancake cake look as good as it tastes. For a polished look, top the cake with a swirl of whipped cream or a drizzle of melted chocolate. Fresh berries or thin slices of citrus add a pop of colour, while a dusting of cocoa powder or powdered sugar provides an elegant touch.
Arranging a few edible flowers or a sprig of fresh mint on top can add a professional look, perfect for serving at a special occasion. These simple touches give the cake a stunning presentation that will impress guests and make each slice feel like a treat.
