Pancake
Black Forest Pancake Cake
The classic dessert gets reinvented as a show-stopping centerpiece for your next brunch. Serve immediately or refrigerate up to 2 hours. Pass extra cherry puree to drizzle on top.
41 min
Prep Time
87 min
Cook Time
Medium
Level
6
Servings
The classic dessert gets reinvented as a show-stopping centerpiece for your next brunch. Serve immediately or refrigerate up to 2 hours. Pass extra cherry puree to drizzle on top.
Ingredients
-
1 cup milk
-
2 eggs
-
2 cups all-purpose flour
-
½ cup dark cocoa powder
-
¼ cup white sugar
-
1 teaspoon baking powder
-
¼ teaspoon salt
-
1 tablespoon water, or as needed (Optional)
-
½ cup cherry puree
-
2 tablespoons vodka (Optional)
-
1 cup whipped cream
-
6 sweet cherries on stem
-
¼ cup chocolate shavings, or to taste (Optional)
Method
- Combine milk and eggs in a blender; pulse until well mixed. Add flour, cocoa powder, sugar, baking powder, and salt; pulse until batter is well blended. Add water 1 tablespoon at a time if batter appears too thick.
- Heat a lightly oiled griddle over medium-high heat. Drop 1/3 cup batter onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter until you have at least 6 pancakes. Transfer pancakes to a wire rack to cool.
- Mix cherry puree and vodka together in a bowl.
- Brush 1 pancake with cherry puree mixture and pipe whipped cream on the edge of the pancake; top with another pancake. Repeat until all the pancakes, cherry puree mixture, and whipped cream are used. Top with sweet cherries and chocolate shavings. Cut cake using a serrated knife.
You Might Also Like
Fluffy Japanese Pancakes
Pancake
