About this recipe:This cake consists of multiple layers formed by chocolate pancakes, cream, fruits and ganache, and is covered with a ganache. Although this is a sweet dish suitable for dessert, it is not over-powering, and looks fantastic when cut.
Makes: 1 pancake cake
280g self-raising flour
280g plain flour
100g caster sugar
20g cocoa powder
100g white chocolate
20g icing sugar
425g tinned fruit (e.g. cherries, strawberries etc.)
200g milk chocolate
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Combine flours, sugar and cocoa in a large bowl. Lightly beat eggs and add to milk. Gradually mix the milk/egg mixture into the flour mixture to form the chocolate pancake batter. You will need to make 6 pancakes of approximately 21cm in diametre. There should be batter left over.
Using the left-over batter, make one big pancake, this can be done by using a slice tray on a hotplate as a frying pan. The pancake should be big enough to, once cut, line the sides of a 9cm deep, 21cm cake tin. Allow the pancakes to cool.
While pancakes are cooling, set up two double boilers ready for the separate ganaches; one should be smaller than the other. Place the white chocolate and 40ml of cream into the smaller, and stir until melted and combined. Remove from heat.
Reserving syrup, drain the fruit and slice into slightly smaller peices. If using small fruit such as blueberries, leave whole. Use a small amount of the syrup to mix into the arrowroot, making a coloured paste. Put remaining syrup into a small saucepan and slowly bring to the boil. Once the syrup has started boiling, remove from heat and quickly stir in the arrowroot mixture. The syrup should thicken. Add sliced fruit to the thickened syrup and return to a very reduced heat, stir for about 2 minutes then remove from heat and allow to cool.
Cut the large pancakes into strips big enough to line the inner edge of the tin. Place into tin. Then place a round pancake into the base of the tin, trimming if needed to fit snugly. You should have a chocolate pancake shell in the tin.
Whisk 500ml cream and the icing sugar together until about 3/4 whisked, to a piping consistency. Using about a 1cm round piping attatchment, pipe a ring of the cream mixture around the join in the bottom of the tin. Then pipe a 3cm dot in the centre of the bottom pancake. Then pipe another ring halfway between the centre dot and the outer ring. A target pattern should result. Using a small spoon and fingers, fill in the spaces with the fruit mixture.
Place another pancake on top of this and press gently and evenly with either an out-stretched hand, or a small, round, flat object. Pressing too hard will cause the cream and fruit to spill.
Pipe another ring around the outside edge of this pancake filling the join. DO NOT PIPE MORE RINGS ON THIS LAYER. Spread a small amount of the white chocolate ganache over this layer. Place another pancake on top.
Repeat the fruit and cream ring process once again, followed by another ganache layer, and a final fruit and cream ring layer. The last pancake should sit flat and cover the cake.