Chocolate Pancakes

  • 110 grams (3.9 ounces) flour
  • 25 grams (0.9 ounces) cocoa powder
  • 0.5 teaspoon baking soda
  • 140 milliliters (4.7 ounces) water
  • 140 milliliters (4.7 ounces) milk
  • 20 milliliters (0.7 ounces) vegetable oil
  • 2 eggs
  • 1 tablespoon sugar
  • 0.5 teaspoon salt
  • 50 milliliters (1.7 ounces) boiling water

Cherry Confit

  • 300 grams (10.6 ounces) cherries
  • 70 grams (2.5 ounces) sugar
  • 3 grams (0.1 ounces) agar


  • 200 milliliters (6.8 ounces) milk
  • 50 grams (1.8 ounces) sugar
  • 20 grams (0.7 ounces) vanilla sugar
  • 30 grams (1.1 ounces) cornstarch
  • 2 egg yolks
  • 250 milliliters (8.5 ounces) cream (33% fat)
  • 6 grams (0.2 ounces) gelatin
  • 36 grams (1.3 ounces) water
  • 300 grams (10.6 ounces) mascarpone
  • 100 grams (3.5 ounces) bitter chocolate


  • Mixer

    An electric mixer is great for ensuring a smooth and well-combined batter. If you don't have one, a whisk and some elbow grease will get the job done too!

  • 16-17 cm Cake Mold

    Essential for shaping the layers of the cake neatly. If you don’t have a mold, you can use a deep dish of similar size.

  • Acetate Film

    Helps in getting those perfect, sharp edges. You can find it online or at bakery supply stores.

  • Cling Film

    For lining the mold to ensure the cake comes out smoothly.


Step 1

1. Combine all the dry ingredients (flour, cocoa powder, baking soda, sugar, and salt) in a bowl and mix well.

Step 2

2. Add water, milk, and vegetable oil to the dry ingredients and mix with a mixer on low speed until combined.

Step 3

3. Add the eggs and continue mixing until smooth. Refrigerate the batter for an hour.Refrigerating helps the batter to settle and results in better texture when cooked.

Step 4

4. Before cooking, add the boiling water to the batter and mix again thoroughly. Cook thin pancakes on a hot non-stick pan. Let them cool completely.Using a non-stick pan helps in achieving perfectly thin pancakes.

Step 5

5. Use a 16 cm mold to cut and line each pancake. Reserve the scraps to decorate the cake later.You can create decorative pancake roses using the scraps for a beautiful finish.

Step 6

6. Place the cherries and sugar in a saucepan over medium heat. Cook until the sugar dissolves completely.

Step 7

7. Mix the agar with a teaspoon of sugar and add it to the cherry mixture. Stir constantly and cook for another 3-4 minutes.

Step 8

8. Remove from the heat and let it cool to room temperature.Make sure to stir occasionally to avoid setting too quickly.

Step 9

9. Soak the gelatin in water and let it swell according to package instructions.

Step 10

10. In a separate bowl, slightly whip the egg yolks, sugar, and vanilla sugar. Add cornstarch and mix well.

Step 11

11. Gradually add the hot milk while constantly stirring. Cook over medium heat with continuous stirring until the mixture thickens.If lumps form, use a blender to smooth out the mixture.

Step 12

12. Dissolve the swollen gelatin and add it to the custard. Stir to combine and let it cool.

Step 13

13. Add the mascarpone to the cooled custard mixture and stir until fully incorporated.

Step 14

14. Whip the cream until soft peaks form and gently fold it into the mascarpone mixture. Mix on medium speed for about a minute.

Step 15

15. Melt the chocolate and let it cool slightly. Add 5 tablespoons of the mousse mixture to the melted chocolate and combine.

Step 16

16. To assemble the cake: Lay cling film at the bottom of a 16-17 cm mold and cover the sides with acetate film.This helps in easy unmolding and gives a smooth finish.

Step 17

17. Place one pancake at the bottom of the mold and pour a ladle of mousse over it. Continue layering pancakes and mousse, repeating the process five times.

Step 18

18. Add a layer of cherry confit, followed by more pancakes and mousse.

Step 19

19. Continue layering with chocolate mousse, cherry confit, pancakes, and mousse. The final layer should be mousse.

Step 20

20. Cover the assembled cake with cling film and refrigerate overnight.Chilling overnight helps in setting the layers and enhances flavor fusion.

Step 21

21. The next day, carefully remove the mold and cling film. Decorate the cake with chocolate glaze or pancake 'roses' as desired.


Imagine this: a slice of our **Chocolate Pancake Cake** on your plate, glistening with a layer of chocolate glaze and adorned with pancake “roses”. Now, picture yourself diving into its layers, each one revealing a new delight of mousse and cherry confit, all within those tender chocolate pancakes. Serve this cake chilled for a refreshing experience that pairs excellently with a hot cup of coffee or tea. Hosting a dinner party? This cake will be the ultimate showpiece dessert, guaranteed to yield *oohs* and *aahs* from your guests 🍮. For a more casual touch, slice the cake into smaller portions and serve it at a brunch gathering alongside fresh fruit and additional whipped cream for an extra touch of luxury. The contrast of the rich chocolate with the tart cherries and creamy mousse creates a *symphony* of flavors that’s both **satisfying** and **sophisticated**. Why not take it a step further and turn your serving into a sundae station? Offer scoops of vanilla ice cream alongside each slice, with toppings like crushed nuts, chocolate shavings, and a sprinkle of sea salt. Each bite will be a new adventure! 🍨🌟


Creating a **gluten-free** version of this delightful cake is easy. Simply replace the flour with a gluten-free flour blend, and ensure all other ingredients you use do not contain gluten. For a **vegan** alternative, swap out the eggs with flax eggs (mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg) and use a plant-based milk and cream, such as almond milk and coconut cream. Substitute the gelatin in the mousse with agar-agar, keeping the proportions the same. With these modifications, everyone can enjoy this scrumptious treat without any worries! 🥳🌱


  • How do I avoid lumps in my mousse?

    Constantly stir the mousse over medium heat and if lumps appear, blending it until smooth will do the trick.

  • Can I skip the boiling water step?

    It's best not to! Adding boiling water helps achieve the cake's perfect texture.

  • How do I get the perfect thin pancakes?

    Make sure your batter is well-mixed and use a non-stick pan over medium heat, swirling the batter to cover the entire pan evenly.

  • Can I use frozen cherries for the confit?

    Yes, but make sure to thaw and drain them thoroughly before cooking with the sugar and agar.

  • How long can I store the cake?

    The cake can be kept in the fridge for up to 3 days. Make sure it’s covered well to keep it fresh.

  • Can I use a different filling instead of cherry confit?

    Absolutely! Feel free to experiment with other berries or even a layer of homemade jam.

Nutrition facts

Pancake cake with cherry confit
Recipe Yield:1 cake
Calories:The total calories range from 3500 to 3800 for the entire cake.
Calories (Min - Max):3500 - 3800
Total Fat:180g
Saturated Fat:85g
Total Carbohydrate:400g
Total Sugars:225g