Black forest pancake cake

    34 min

    Chocolate pancakes are layered with cherry puree and whipped cream in this clever black forest pancake cake, a twist on the classic dessert.

    2 people made this

    Serves: 6 

    • 240ml milk
    • 2 eggs
    • 250g plain flour
    • 45g cocoa powder
    • 50g caster sugar
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 tablespoon water, or as needed (optional)
    • 120ml cherry puree
    • 2 tablespoons vodka (optional)
    • 60ml cream, whipped
    • 6 sweet cherries on stem
    • 30g chocolate shavings, or to taste

    Prep:30min  ›  Cook:4min  ›  Ready in:34min 

    1. Combine milk and eggs in a blender; pulse until well mixed. Add flour, cocoa powder, sugar, baking powder and salt; pulse until pancake batter is well blended. Add water 1 tablespoon at a time if batter appears too thick.
    2. Heat a lightly oiled non-stick pan over medium-high heat. Drop a ladle of batter onto the pan and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter until you have at least 6 pancakes. Transfer pancakes to a wire rack to cool.
    3. Mix cherry puree and vodka together in a bowl.
    4. Brush 1 pancake with cherry puree mixture and pipe whipped cream on the edge of the pancake; top with another pancake. Repeat until all the pancakes, cherry puree mixture and whipped cream are used. Top with sweet cherries and chocolate shavings. Slice cake using a serrated knife.

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