Chocolate Pancake Cake with Whipped Cream
When I'm home with the kids and we're craving something sweet, we sometimes choose to make a pancake cake. It's a relaxed recipe, nothing complicated, and it works great when you want to involve the little ones in the kitchen. Basically, it's a stack of pancakes with cream in between, and at the end, you sprinkle colorful candies just enough to make everything look a bit festive without complicating things.
Quick Info
Total Time: about 1 hour
Preparation Time: 15 minutes
Cooking Time (pancakes + cream): about 45 minutes
Servings: 8 (depends on how thick you make the pancakes)
Difficulty: easy
Recipe Type: simple family dessert
Ingredients
500 ml milk
200 g flour
3 tablespoons sugar
100 g chocolate with nuts
200 ml liquid whipped cream (unsweetened)
colorful candies for decoration
Preparation Method
1. In a large bowl, mix the milk, sugar, and flour with a whisk or mixer. The batter should be quite fluid, a little thinner than classic sour cream. If it seems too thick, add a little milk.
2. Heat a pancake pan and lightly grease it with oil. Pour a small ladle of batter and spread it by swirling the pan so that you get a pancake as thin as possible.
3. Cook the pancake on one side until golden brown, then flip it with a spatula and cook the other side. Remove the pancake to a plate and continue with the rest of the batter, greasing the pan as needed.
4. Once you have finished all the pancakes, move on to the cream: place the chocolate with nuts and liquid whipped cream in a heat-resistant bowl or directly in a small pot over low heat. Let them melt together, stirring to achieve a smooth mixture. Remove from heat and let cool to room temperature.
5. After the cream has completely cooled, whip it with a mixer until it becomes fluffy and aerated.
6. Take a plate or a flat tray and assemble the cake: place one pancake, add a layer of cream, spread it gently with a spatula, then another pancake, and so on, until you finish them. The last layer should be cream.
7. Sprinkle colorful candies on top while the cream is still soft so they stick.
Why I Make This Recipe Often
I make it because it's simple and you don't need many ingredients. The pancakes are quick to make, and the cream is tasty and hassle-free. The cake holds up well in the fridge for a few hours and cuts easily. I like that you can adjust the sweetness to your liking and you don't have to stand by the stove for long.
Tips and Variations
Tips
If the batter sits too long, mix it again before cooking the pancakes. Especially if you take breaks between batches.
Use a non-stick pan – otherwise, the pancakes may stick, and assembling the cake becomes more difficult.
Let the cream cool completely before whipping; otherwise, it won't set and may ooze out of the cake.
Substitutions
The chocolate with nuts can be replaced with plain chocolate or even milk chocolate, to taste.
Classic liquid whipped cream (unsweetened) is preferable. If you only have plant-based cream, you can use that too.
Variations
You can add thin slices of banana or strawberries between layers for a bit of freshness.
If you don't have colorful candies, a little powdered sugar or chocolate chips will work too.
Serving Ideas
The pancake cake is better if you let it chill for 1-2 hours, but it can be served immediately after it's made.
You can cut it like a regular cake, into slices, with a sharp knife.
Frequently Asked Questions
How many pancakes does the batter make?
Usually, it makes about 10-12 thin pancakes, but it depends on the size of the pan and how thick you make them.
Can I use another type of chocolate?
Yes, any type of chocolate you have on hand will work, but if you want to maintain the original texture and flavor, the one with nuts adds a crunchy touch.
Do I need to chill the cream before assembling?
It's not mandatory, but it's important that the cream is completely cold before whipping it and putting it between the pancakes. If it's warm, the cake may become too soggy.
Can the cake be kept overnight?
Yes, you can keep it in the fridge covered, but it softens a bit. It's best fresh.
Nutritional Values (approximate)
One slice of 8 servings has about:
Calories: 240-260 kcal
Protein: 5-6 g
Fat: 12-14 g (mainly from whipped cream and chocolate)
Carbohydrates: 28-30 g
Values are indicative and may vary depending on the chocolate used and how much cream you put between the layers.
Storage and Reheating
The pancake cake can be stored in the fridge, covered with foil or in a container with a lid. It holds up well for up to 24 hours, but after that, the pancakes become softer. I do not recommend reheating, as the cream melts and the cake falls apart. It's best to consume it on the day it’s made or at most the next day.
When I'm home with the kids and we're craving something sweet, we sometimes choose to make a pancake cake. It's a relaxed recipe, nothing complicated, and it works great when you want to involve the little ones in the kitchen. Basically, it's a stack of pancakes with cream in between, and at the end, you sprinkle colorful candies just enough to make everything look a bit festive without complicating things.
Quick Info
Total Time: about 1 hour
Preparation Time: 15 minutes
Cooking Time (pancakes + cream): about 45 minutes
Servings: 8 (depends on how thick you make the pancakes)
Difficulty: easy
Recipe Type: simple family dessert
Ingredients
500 ml milk
200 g flour
3 tablespoons sugar
100 g chocolate with nuts
200 ml liquid whipped cream (unsweetened)
colorful candies for decoration
Preparation Method
1. In a large bowl, mix the milk, sugar, and flour with a whisk or mixer. The batter should be quite fluid, a little thinner than classic sour cream. If it seems too thick, add a little milk.
2. Heat a pancake pan and lightly grease it with oil. Pour a small ladle of batter and spread it by swirling the pan so that you get a pancake as thin as possible.
3. Cook the pancake on one side until golden brown, then flip it with a spatula and cook the other side. Remove the pancake to a plate and continue with the rest of the batter, greasing the pan as needed.
4. Once you have finished all the pancakes, move on to the cream: place the chocolate with nuts and liquid whipped cream in a heat-resistant bowl or directly in a small pot over low heat. Let them melt together, stirring to achieve a smooth mixture. Remove from heat and let cool to room temperature.
5. After the cream has completely cooled, whip it with a mixer until it becomes fluffy and aerated.
6. Take a plate or a flat tray and assemble the cake: place one pancake, add a layer of cream, spread it gently with a spatula, then another pancake, and so on, until you finish them. The last layer should be cream.
7. Sprinkle colorful candies on top while the cream is still soft so they stick.
Why I Make This Recipe Often
I make it because it's simple and you don't need many ingredients. The pancakes are quick to make, and the cream is tasty and hassle-free. The cake holds up well in the fridge for a few hours and cuts easily. I like that you can adjust the sweetness to your liking and you don't have to stand by the stove for long.
Tips and Variations
Tips
If the batter sits too long, mix it again before cooking the pancakes. Especially if you take breaks between batches.
Use a non-stick pan – otherwise, the pancakes may stick, and assembling the cake becomes more difficult.
Let the cream cool completely before whipping; otherwise, it won't set and may ooze out of the cake.
Substitutions
The chocolate with nuts can be replaced with plain chocolate or even milk chocolate, to taste.
Classic liquid whipped cream (unsweetened) is preferable. If you only have plant-based cream, you can use that too.
Variations
You can add thin slices of banana or strawberries between layers for a bit of freshness.
If you don't have colorful candies, a little powdered sugar or chocolate chips will work too.
Serving Ideas
The pancake cake is better if you let it chill for 1-2 hours, but it can be served immediately after it's made.
You can cut it like a regular cake, into slices, with a sharp knife.
Frequently Asked Questions
How many pancakes does the batter make?
Usually, it makes about 10-12 thin pancakes, but it depends on the size of the pan and how thick you make them.
Can I use another type of chocolate?
Yes, any type of chocolate you have on hand will work, but if you want to maintain the original texture and flavor, the one with nuts adds a crunchy touch.
Do I need to chill the cream before assembling?
It's not mandatory, but it's important that the cream is completely cold before whipping it and putting it between the pancakes. If it's warm, the cake may become too soggy.
Can the cake be kept overnight?
Yes, you can keep it in the fridge covered, but it softens a bit. It's best fresh.
Nutritional Values (approximate)
One slice of 8 servings has about:
Calories: 240-260 kcal
Protein: 5-6 g
Fat: 12-14 g (mainly from whipped cream and chocolate)
Carbohydrates: 28-30 g
Values are indicative and may vary depending on the chocolate used and how much cream you put between the layers.
Storage and Reheating
The pancake cake can be stored in the fridge, covered with foil or in a container with a lid. It holds up well for up to 24 hours, but after that, the pancakes become softer. I do not recommend reheating, as the cream melts and the cake falls apart. It's best to consume it on the day it’s made or at most the next day.