Something a little different for Pancake Day!
This is a super simple recipe with no oven involved. Layers of pancakes sandwiched with a yummy cream filling and covered in chocolate ganache. The result is an easy to make cake that looks so impressive!
If you’re a big chocoholic, you can flavour the cream filling with cocoa powder too or keep it nice and simple with a touch of vanilla. This recipe is easily adapted! If you don’t need a gluten free diet (lucky you), you can use normal plain flour. It can also be made dairy-free by substituting in plant-based dairy products and chocolate.
This recipe takes approximately 1.5 hours to make and makes up to 10 (good sized!) servings.
Ingredients:
For the pancakes:
- 400 g gluten free plain flour (I like to recommend a 1:1 blend of plain flour and gram flour but it will work just as well with only plain)
- 25 g caster sugar
- 5 eggs
- 500 ml whole milk
- oil for frying
For the whipped cream:
- 600 ml double cream
- 100 g icing sugar
- 50 g cocoa powder (optional)
- 1 tsp vanilla extract
For the chocolate ganache:
- 250 g dark chocolate, chopped
- 250 ml double cream
Useful Equipment: weighing scales, mixing bowls, whisk, hand mixer, spatula, ladle, frying pan, brush (for oil), heatproof bowl, saucepan, sieve
Method:
To make the pancakes:
- Prepare the batter by adding the flour and sugar to a mixing bowl.
- Make a well in the middle and add the eggs.
- Start to combine the two using a whisk and then gradually add the milk.
- Whisk until a smooth consistency is reached.
- Heat up the frying pan on a medium heat and brush a little oil on the pan.
- Ladle some mixture into the pan and swirl the pan to create a nice even coat.
- Cook for ~2 mins on each side or until golden brown ‘speckles’ appear. If you’re brave enough, you can have a go at flipping!
- Once cooked, transfer to a plate to cool down.
- Keep going until all of the batter is used!
Assembling the cake:
- First, make the ganache. Place the chopped up chocolate into a heatproof bowl with the double cream and heat over a saucepan of simmering water (bain-marie). Stir until the chocolate is melted and you’ve got a smooth ganache. Set aside to cool.
- Next, make the cream filling. Place the double cream into a mixing bowl and whisk (best done with a hand mixer) until soft peaks are formed. Sieve in the icing sugar and cocoa powder if using. Mix gently to combine.
- To assemble, place a little cream on to your serving plate or cake board and place the first pancake on top. Scoop 1 tbsp cream on top and spread out evenly. Top with another pancake. Alternate between cream and pancake layers until all the pancakes have been used up.
- Smooth down the sides with any excess cream and chill for at least 30 mins. If you want neater edges, you can use a sharp knife to trim them.
- Stir the slightly cooled ganache (it should be a bit thicker by now) and pour over the cooled cake, using an angled spatula, palette knife or back of a spoon to smooth the edges.
- Cool in the fridge to set. Remove the cake from the fridge at least 1 hour before serving to allow it to come to room temperature. Enjoy!
This cake needs to be stored in the fridge due to the high cream content. It will keep well for up to 5 days.
Like the recipe? Don’t forget to share with your family, friends and followers!
I love to hear what you think! Please let me know your thoughts in the comments below. And don’t forget to tag Pippatisserie in any photos you share on social media (or use the hashtag #pippatisserie), I love to see your bakes!
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