Chocolate pancake cake. Pancake cake with chocolate. Chocolate pancake cake with sour cream and cocoa

You don't have to preheat the oven to bake something. There is a wonderful recipe for pancake cake in a frying pan. Its preparation does not take much time. Baking cakes according to this recipe is akin to frying pancakes, hence the name - pancake cake. For this quick dessert you can choose sour cream, cream or custard. Chocolate dough and cream with condensed milk go very well. Chocolate pancake cake turns out delicious, tender and very soft.

Ingredients:

for test:

eggs – 2 pieces;
matsoni or kefir – 150 ml;
granulated sugar – 100 grams;
butter – 50 grams;
soda – 1 teaspoon without a slide;
cocoa powder – 3 tbsp. spoons;
wheat flour – 150 grams;

for cream:

milk – 150 ml;
condensed milk – 150 ml;
butter – 50 grams;
granulated sugar - 2 tbsp. spoons;
wheat flour – 2 tbsp. spoons.

How to make chocolate pancake cake recipe with photo:

To prepare the dough, you need to mix eggs and granulated sugar. They should be beaten until small bubbles appear.

Then you need to sift the cocoa powder so that there are no lumps left and pour it into the dough.

The butter must be softened in the microwave or in a water bath. Then it must be added to the egg mixture.

The dough must be thoroughly mixed until smooth.

In a separate container, you need to mix matsoni or other fermented milk product with soda. When the reaction begins and air bubbles appear, the mixture should be poured into the dough and mixed a little with a spoon or whisk.

Then you need to gradually introduce the sifted flour.

The dough should be slightly thicker than for pancakes. It should remain a mound on the spoon and flow easily in a thick stream.

To prepare the cakes, you need to choose a frying pan with a diameter of 20-22 cm and a thick bottom. It should be heated over medium heat. After this, you need to pour the dough into the frying pan with a ladle and distribute it in an even layer. Bake the cake under a tightly closed lid for 2 minutes. The top layer of such a pancake should be baked and stop sticking to your finger when touched. Any condensation that forms on the lid must be wiped off with a napkin so that it does not drip onto the cake. The heating temperature must be adjusted so that the dough has time to bake, but does not burn. The cake should only be fried on one side.

The finished ones need to be cooled and only then stacked. This precaution is necessary to prevent the cakes from sticking together.

To prepare custard with condensed milk, all ingredients should be warmed to room temperature. Then the milk should be poured into a saucepan or small saucepan and mixed with flour and sugar. The resulting lumps will disappear as the cream thickens.

Place the pan with milk on the fire and heat it with continuous stirring. Under no circumstances should the cream be allowed to boil. As soon as it thickens, the pan must be removed from the heat. The cream should be cooled to room temperature.

Then you need to pour in condensed milk and beat the cream. After this, add soft butter in small pieces. Each time the cream should be whipped until smooth.

The finished custard with condensed milk needs to be cooled.

After this, the pancake cake needs to be assembled in a frying pan. Each cake should be coated with cream.

You can pour chocolate glaze on top or sprinkle with grated chocolate.

Bon appetit!!!

Best regards, Gayane.

8 servings

1 hour 30 minutes - 1 hour 40 minutes

218 kcal

5 /5 (1 )

When you don’t have an oven at home, or for some reason it doesn’t work, but you really want something sweet and unusual for tea – don’t worry, there is always a way out. Pancake cake is an excellent solution not only for those who do not have an oven, but also for those who do not have time to bother much with baking. Housewives, add gorgeous recipes for chocolate pancake cakes to your culinary “arsenal” and make your loved ones happy.

Pancake cake with chocolate cream

Non-stick frying pan, saucepan, sieve, deep bowl from 2 liters, 3-4 deep bowls, whisk or mixer, wooden spatula, spoon.

Ingredients

How to choose the right ingredients

Always remember that the quality of the prepared dish and also its taste depend on the quality of flour, as well as on the quality of all other ingredients. If you have a choice, buy only premium flour and trusted brands.
To prepare pancake cakes, it is not necessary to use a specific pancake recipe. It is important that you like it.

Preparation

Cooking pancakes

Preparing the cream

Mix eggs with starch and sugar. Stir until the sugar dissolves.
Place the milk on the stove over low heat and bring to a boil.
Pour gelatin with cold water and leave to swell for 15 minutes.
After the milk has boiled, slowly add it to the egg mixture, stirring constantly so that the eggs do not curdle.
Then pour everything into a saucepan and put it on the stove.
Cook the cream until thick.
After our cream has thickened, melt the chocolate in a water bath or in the microwave and add to the cream.
Stir until smooth.
Melt the thickened gelatin, also in the microwave or in a water bath, and also add to the cream. Stir and leave until completely cool.

Forming the cake

If you don’t want to use custard in your cake, then you can prepare a pancake cake with sour cream. Or no less tasty and healthy.

Video recipe for pancake cake with chocolate cream

This video will help you prepare a delicious chocolate pancake cake. Here, the recipe is demonstrated step by step and simple tips are given, with the help of which even a novice cook can cope with cooking.

Chocolate pancake cake with ice cream

Cooking time: 100-110 minutes.
Number of servings: 8.
Kitchen utensils and equipment: 2-3 saucepans, a ladle, a whisk or mixer, a sieve, a non-stick frying pan, a spatula, deep bowls and plates, spoons.

Ingredients

Cooking sequence

Preparation

Cooking pancakes

Preparing the cream

Dilute the starch and flour into some of the milk and stir with a mixer or whisk so that there are no lumps.
Add sugar, vanilla extract and the rest of the milk.
Mix and pour into a saucepan.
Place the saucepan over medium heat and cook the cream until thickened, stirring constantly.
Cool, then whip the cream and set aside.
Add soft butter to the cream and mix.
At the final stage of preparing the filling cream, add whipped cream to the cream and knead well.
Place in the refrigerator for 10-15 minutes.

Forming a cake

Your imagination will help you decide how to decorate a pancake cake. If you have the time and inclination, you can make buttercream and pipe roses on top of the cake using a piping bag. Or just cook the icing and pour it over your cake. Don't forget about a variety of sprinkles and coconut flakes. In general, let your imagination run wild in this case.

We serve our cake in a fairly simple form. Cut into portions and serve on a beautiful platter or on separate plates - for each individual.

For lovers of the classics I want to offer a recipe. Each housewife should take a separate note, but we know that this cream is ideal for other cakes.

Dessert is the “pearl” of any feast, but not every housewife is ready to tinker all day to make it; it’s easier to immediately buy ready-made in the store.

Chocolate pancake cake will be a lifesaver even for an inexperienced cook, because it is prepared simply and quickly from products available to everyone. The combination of chocolate and thin, delicate pancakes that literally melt in your mouth will pamper even the most demanding gourmets with its exquisite taste.

Chocolate pancake cake with dark chocolate

Pancake ingredients

— 0.5 l + -
- 3 pcs. + -
- 2 tbsp. + -
- 1 pinch + -
Baking powder - 1/2 tsp. + -
Cocoa - 2 tbsp. + -
- 1-2 tbsp. + -

Products for cream

- 1 glass + -
- 4 tbsp. + -
Vanilla sugar - 1 sachet + -
Dark chocolate – 100 g + -

How to make delicious chocolate pancakes step by step

To prepare chocolate pancakes, we need a frying pan, a deep bowl, a whisk or a mixer.

Preparing chocolate pancake batter

We begin to prepare the dough, combining all the ingredients in the specified sequence.

Break the eggs into a bowl and begin to beat gently with a mixer or whisk.
Add salt, sugar, continue beating.
Pour in warm milk in a thin stream and whisk it gently.
Combine cocoa, sifted wheat flour and baking powder, mix everything until smooth.
Add the dry mixture little by little, whisking thoroughly so that no lumps remain.

How to fry pancakes correctly

Place the frying pan on the stove, give it time to warm up well, then grease the bottom and sides with vegetable oil.
Pour a little dough and distribute it evenly over the surface.

Fry the pancakes on both sides for a minute on each side. Turn the pancakes carefully and always using a kitchen spatula.

Secrets to making perfect pancakes

Every housewife has encountered a situation where pancakes don’t turn out well: they sometimes stick to the pan, sometimes they tear, sometimes they come together in a lump. To avoid such troubles, we recommend remembering the following preparation details:

It is necessary to add warm milk to the dough so that the salt and sugar dissolve faster and the gluten can swell in the flour.
After kneading, you need to let the dough rest for 15-20 minutes so that all the components finally “open up” and show their properties.
You need to fry pancakes in a very hot frying pan, greasing it with a small amount of vegetable oil or lard.
Before turning the pancake over to the other side, you need to pry it around the entire circumference using a small knife.

Two video recipes for pancake dough from the chef of our website

Povarenok has many proven pancake recipes, which you can find in the video or on our website.

How to make cream for chocolate cake

To prepare the cream that will be used to coat our pancake cake with chocolate, you will need a deep bowl and a mixer.

Pour the chilled 33% fat cream into a bowl and begin to beat it at low speed, gradually increasing the speed, and adding sugar a little at a time.

When the mass thickens thoroughly, add vanilla sugar or vanilla extract, mix well again until the grains are completely dissolved. The cream is ready, now let's make the chocolate glaze.

In order to diversify the pancake cake (chocolate), the cream recipe can be changed to your taste. Curd sour cream, condensed milk or creamy chocolate cream are perfect. If desired, chopped nuts, berries, fruits or coconut shavings are placed between the layers.

How to make the perfect chocolate frosting

To prepare the chocolate glaze, take a small bowl (or saucepan) and a larger container so that the small vessel fits into it.

Break the dark chocolate bar into pieces and place in a small bowl.
Pour some water into a deep saucepan and put it on the stove to boil.
When the water starts to boil, place a container of chocolate in it and, stirring vigorously, bring it to a liquid state.

How to shape a chocolate cake

All the ingredients for the chocolate cake are ready – let’s begin assembling the culinary masterpiece. Place the pancake and coat it with butter cream, cover it again with the pancake with cream.

We perform these steps until the last pancake remains. This will be the final layer, which we will pour chocolate icing on top. Place the chocolate pancake cake in a cold place for two hours to soak.

How and with what to serve pancake cake with chocolate

For presentation, cut the chocolate cake into portions. Place a piece of cake on one edge of the plate, decorate the other edge with chocolate glaze applied figuratively from a pastry syringe, and sprinkle everything with chopped nuts.

Another option for serving is a slice of pancake cake with a scoop of vanilla or chocolate ice cream. Decorate the cake with chopped nuts, berries, fruit slices and mint sprigs.

Chocolate pancake cake is a dessert that can be prepared without an oven, and in appearance it is not inferior to any other homemade cakes. Almost any type of cream can be combined with pancakes, and the finished delicacy is not only tasty, but also very satisfying. One such cake can feed a whole company.

Chocolate pancake cake with curd cream

Thick curd cream is suitable for layering biscuits, because they can be additionally soaked in syrup. For pancake cake, it is better to use a more delicate and airy creamy curd filling.

For chocolate pancakes you will need:

3 eggs;
40 g sugar;
3 g salt;
60 g cocoa powder;
10 g baking powder;
230 g flour;
750 ml milk.

The composition of the curd cream includes:

500 ml heavy cream for whipping;
100 g powdered sugar;
360 g of tender cottage cheese.

Step by step recipe:

Lightly beat the eggs with sugar and salt. Sift flour with cocoa and baking powder. Combine this mixture with eggs.
Bring the resulting thick dough to the consistency of pancakes, mixing in the recipe milk.
Bake thin chocolate pancakes in a lightly greased 24cm frying pan.
For the cream, beat cold cream with powdered sugar until fluffy.
Mix 2/3 of the whipped cream with the cottage cheese rubbed through a sieve. Layer the chocolate pancakes with the resulting cream.
Coat the top and sides of the cake with the remaining cream. Decorate the dessert with melted chocolate, berries and fruits.

Advice! To prevent the edges of the pancakes from drying out after baking, it is better to cover them on top with a large ceramic plate.

Chocolate pancake cake with custard

The delicate consistency of the custard milk cream turns the pancake cake into a real masterpiece. To make dough for simple pancakes, you need to take:

1 egg;
30 g sugar;
2 g salt;
200 ml milk;
160 g flour;
100 ml boiling water;
3 g soda;
20 g melted butter;
20 g cocoa powder.

List of ingredients for the custard layer:

400 ml or 2 tbsp. milk;
1 egg;
40-60 g sugar;
10-15 g flour;
7 g vanilla sugar.

Cooking order:

Whisk the egg with salt and sugar, pour in the milk and stir in the flour. The mixture will be quite thick.
Stir soda in boiling water and pour it into the dough. Stir everything quickly. Pour melted butter into the finished dough and add cocoa.
Prepare thin pancakes from the resulting dough. Stack them and leave them covered with cling film until you assemble the cake.
Place 300 ml of milk in a saucepan on the fire. Mix the remaining milk with the egg, sugar (including vanilla) and flour.
When the milk on the stove begins to boil, pour the milk-egg mixture into it in a thin stream. Boil the cream while stirring until it thickens.
When all the components of the dessert are ready, all that remains is to assemble the cake and decorate it to your liking.

Chocolate pancake cake with sour cream

The pancakes for this baking come out with a mega-chocolate flavor due to the fact that the dough contains not only cocoa powder, but also dark chocolate. The proportions of the ingredients will be as follows:

3 eggs;
50 g powdered sugar;
80 g dark chocolate;
500 ml milk;
20 g cocoa powder;
40 g butter;
3 g salt;
200 g flour.

To prepare sour cream, prepare:

400 g of fat sour cream (preferably homemade);
90 g powdered sugar.

Progress:

Place half of the milk in a water bath along with chocolate and butter. Heat everything until the ingredients are completely combined.
Combine the rest of the milk with the bulk ingredients and beaten eggs.
Combine both components of the dough, mix everything thoroughly and leave for 2-3 hours at room temperature.
Then use the resulting dough to bake 18-20 pancakes with a diameter of 19 cm.
For the cream, beat sour cream and powdered sugar until fluffy. Layer the pancakes with the resulting filling and cover the top of the cake with it. Before serving, keep the dessert in the refrigerator for 2-3 hours.

Advice! If you can’t buy full-fat sour cream, you can make cream from a product with a lower fat content. To do this, sour cream is weighed out in a colander lined with gauze.

Chocolate lovers can add crushed Oreo cookies to the sour cream or make the cream completely chocolate by adding cocoa powder.

Chocolate pancake cake with condensed milk

The pleasant caramel taste of boiled condensed milk cream perfectly complements chocolate pancakes. A cake made from such ingredients is not cloyingly sweet, but juicy, tender and quite filling. To bake pancakes for a treat, you need to take:

1000 ml milk;
2 eggs;
sugar - to taste;
2-3 g salt;
2-3 g of soda;
300 g flour;
20 g cocoa powder.

For condensed milk cream, take:

250 g boiled condensed milk;
50 g butter;
100 g fatty or weighed sour cream.

How to cook:

Knead pancake dough from the products listed in the list of ingredients. Let it sit for a couple of hours at room temperature so that the gluten in the flour begins to work and all the lumps disappear. Then bake a stack of chocolate pancakes.
Place boiled condensed milk, softened butter and sour cream in a deep bowl. Beat all products with a mixer until smooth. Spread the resulting cream over the cakes and stack them.

Additionally, you can put sliced bananas, crushed nuts or chocolate chips in the layer between the pancakes.

Chocolate pancake cake with banana cream

The combination of bananas and chocolate can be called classic. For tender chocolate pancakes made with milk and kefir, prepare:

800 ml milk;
500 ml kefir;
4 eggs;
100 g sugar;
150 ml boiling water;
80 ml vegetable oil;
4 g soda;
60 g cocoa powder;
350 g flour or until desired consistency.

For delicious banana cream:

450 g condensed milk;
250 g sour cream;
40 g corn or potato starch;
6 bananas;
5 g vanillin.

Cooking sequence:

Grind the eggs with sugar, pour in kefir, milk and sifted flour with soda and cocoa. Next, pour in boiling water and stir quickly. Let the mixture sit for a while.
Add vegetable oil to the prepared dough, stir and bake thin lacy pancakes.
Peel the bananas and puree them in a blender. Add the remaining ingredients for the cream to them. Over moderate heat, bring the mixture until thickened, but do not boil.
Cool the cream and assemble the cake. You can cover the baked goods with a layer of chocolate glaze or decorate them in another way.

Often the pancake cake looks like a mound on a serving plate due to the thin edges of the pancakes. To avoid this, it is better to cut all the pancakes onto a plate with a slightly smaller diameter than the frying pan.

Chocolate pancake cake: recipe with cherries

Outwardly, this dessert resembles the popular “Monastery Izba” cake, but it is much easier to prepare, since instead of cake layers, thin chocolate pancakes are baked in a frying pan in the oven. They can be prepared according to any of the above recipes. You can use canned or frozen cherries for the filling.

What you will need for pancake dessert with cherries:

21 chocolate pancakes;
800 g pitted cherries;
500 ml fatty or weighed sour cream;
150 g powdered sugar;
80 g melted chocolate for decoration.

Cooking steps:

Thaw the cherries and place in a colander to drain excess liquid (juice or syrup).
Beat the chilled sour cream at medium speed with the powdered sugar.
Place cherries in a row on the edge of the pancake and wrap everything in a tube. Make 21 such blanks.
Place seven pancake tubes on a serving plate and coat them with sour cream. Next, lay out the tubes in a heap, reducing their number in each row: 6, 5, 4, 3, 2 and 1.
Cover the cake with cream on all sides and put it in the refrigerator for 2-3 hours. When the sour cream has set well, decorate the dessert with a thin chocolate web on top.

For a more intense aroma, cherries can be soaked in cognac for a while. You can also add steamed raisins, dried apricots or prunes to the cherries.

In conclusion, it should be said that when you decide to make a chocolate pancake cake, you can use the pancake recipe not the one indicated in the recipe, but the one that turns out best. When adapting the recipe for regular pancakes for this baking, you should reduce the amount of flour by the amount of cocoa powder added to the dough. Pancakes can be baked ahead of time and even frozen, so that you can then prepare the cake in almost half an hour.