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Chocolate Dorayaki with Nutella filling

Chocolate Dorayaki is a delicious twist on the traditional Japanese Dorayaki (Dora Cakes). Instead of the usual sweet adzuki bean paste, it boasts a delightful chocolate filling nestled between two Chocolate-flavored pancakes.

Prep Time
30 mins
Cook Time
30 mins
Servings: 4 pairs
Course: Dessert
Cuisine: Japanese

Ingredients

I strongly suggest using a kitchen scale to measure all dry ingredients
  • 2 eggs (medium size)
  • 100 g all-purpose flour (½ cup + 2 tbsp)
  • 30 g cocoa powder (4 tbsp)
  • 70 g granulated sugar (0.35 cup)
  • 15 g honey (1 tbsp)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 65 ml water (¼ cup +1 tsp)

Instructions

    Cup of Yum
  1. In a bowl, combine eggs, sugar, vanilla extract, and honey. Whisk or use a hand mixer to blend them together.
  2. Sift the flour, cocoa powder, and baking powder into the batter. Mix until smooth and free of lumps (avoid over-mixing).
  3. Cover the batter and let it rest for around 20 minutes.
  4. After 20 minutes, add water to the batter and whisk well. Adjust the water amount for desired consistency (more liquid than pancakes but thicker than crepes).
  5. Coat the pan's surface with cooking oil, removing excess with a paper towel. This ensures a uniform, golden colored pancakes.
  6. Set the stove to medium-low heat once it's hot enough.
  7. Pour the batter onto the pan from a 4 inch/10 cm height, using the same amount for each pancake (around 2 tablespoons).
  8. Cook the pancake for 2 minutes, then flip it when bubbles appear. Then, cook the other side for approximately 30 seconds to 1 minute.
  9. Remove the pancake from the pan and let it cool. Cover cooked pancakes with plastic wrap to keep them moist.
  10. Spread Nutella on one pancake's rough side. Place another pancake on top, creating a sandwich. Press the sides together to stick them.