Chocolate Pancake Cake


This is a very healthy dessert with nearly no calories at all.

It’s almost like a tic tac.

Okay, that’s not true… but wouldn’t it be awesome if it was?


You know what?

Around this time of year people often ask me: “Petra, why each year in February you die and then come to life again in March?

And I say to those people: “I dunno, but do you have some chocolate for me?”

That’s exactly what happens. Exactly that.

So yes, it’s chocolate that makes me crawl through the end of winter each year.

Like, for example these chocolate pancakes with lovely whipped cream filling that I had for breakfast today.

Let’s just hope that our door frame will have mercy on me and will still keep me letting out of the flat.

Let’s hope…



Here’s what you need if you want to commit this sweet sin too.




1. First, combine the dry ingredients: 1 1/4 cups all-purpose flour, 1 tsp baking powder, 4 tbsp cocoa, 1/2 cup granulated white sugar and 1/4 tsp salt.



2. Then add the wet ingredients: 4 1/2 tbsp vegetable oil, 2 tsp vanilla extract and 1 1/2 cups milk.

Beat until just combined.




3. Spray a nonstick pan with cooking spray and set it over medium-low heat. When the pan is warm, ladle about 1/4 cup (60 ml) of batter into the pan for each pancake.

Cook on the first side until the edges are set and bubbles form on the surface.




4. Use a spatula to gently flip the pancakes and cook on the second side until cooked through.

Repeat until you’ve used all the batter.

5. Let the pancakes cool completely.




6. Whip the cream with 4 tbsp confectioner’s sugar.

7. Stack the pancakes, spreading about 3 heaping teaspoons of whipped cream on top of each one.




8. Garnish with some more whipped cream and fruit.




Then make yourself some lovely steaming coffee.




And pour melted chocolate over that whole thing.




And most importantly, enjoy!

With love,

(This recipe was inspired by

50 thoughts on “Chocolate Pancake Cake

  1. O. M. G. I am in love! I love pancakes and I’ve seen a few decadent stacks on other blogs before, but this takes the cake (sorry for the pun)! Gorgeous contrasting layers. I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), so please let me know if you have any objections. It’s always a pleasure following your food…

  2. I made this today for my grandaughter’s 3rd birthday. It came out beautiful and was so easy to make. Your directions were right on – no surprises. I can’t wait to make it again for another special occasion. Oh my, did I say how delicious it was? Thanks for a great recipie.

  3. That looks absolutely delicious. I’ve given up chocolate for Lent, but I now know what will be on the menu come Easter Sunday.

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  5. Hello, i did this pancake today, but i’m so angry since ate the begining every thing was okay, but when i finished all the layers slipped, n then its appearance turn to be very bad. So i wanna ask why these layers slipped? Should i refrigerate the layers every time i put cream?

  6. Sponge cakes are thought to be the first of the non-yeast-based cakes and rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Such cakes include the Italian/Jewish pan di Spagna and the French Génoise. Highly decorated sponge cakes with lavish toppings are sometimes called gateau; the French word for cake.”

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  9. Is it possible to triple the recipe and still have the same beautiful pancakes? I have eleven siblings so if I wanted to make this for at least 14 people, do you think I could stretch it?

    • … sure Tasha, you can try it, I recommend making the pancakes wider in this case… or make two, or three cakes instead. I am sure it will be delicious. Happy cooking! Petra 🙂

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  11. I made this for my hubbys birthday breakfast! I put a splash of bourbon in the whipped cream and topped it with raspberries. He went nuts! Thank you!

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