Chocolate Raspberry Pancake Cake

Name: Chocolate Raspberry Pancake Cake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 -
Ingredients: 4 ounces (113 grams) fresh raspberries, plus more for garnish; 3/4 cup (179 grams) heavy cream; 1 tablespoon powdered sugar; 1/2 teaspoon vanilla extract; 1 1/3 cups (170 grams) all-purpose flour; 3 tablespoons unsweetened cocoa powder; 2 teaspoons baking powder; 1/4 cup (50 grams) light brown sugar; 1/4 teaspoon fine salt; 3 tablespoons (43 grams) unsalted butter, melted, plus more for cooking; 1 teaspoon vanilla; 1 1/4 cups (284 grams) whole milk; 1 large egg; 1/2 cup (85 grams) semisweet chocolate chips; Powdered sugar, for dusting; Semisweet chocolate, melted

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
2 -
Course
Dessert
Cuisine
American

Chocolate Raspberry Pancake Cake

Joshua Davis

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Chocolate Raspberry Pancake Cake features homemade double chocolate pancakes between layers of fresh raspberry whipped cream for a beautifully impressive breakfast treat.

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Ingredients

Servings

For the raspberry whipped cream:

4 ounces (113 grams) fresh raspberries, plus more for garnish
3/4 cup (179 grams) heavy cream
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract

For the pancakes:

1 1/3 cups (170 grams) all-purpose flour
3 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 cup (50 grams) light brown sugar
1/4 teaspoon fine salt
3 tablespoons (43 grams) unsalted butter, melted, plus more for cooking
1 teaspoon vanilla
1 1/4 cups (284 grams) whole milk
1 large egg
1/2 cup (85 grams) semisweet chocolate chips

For serving:

Powdered sugar, for dusting
Semisweet chocolate, melted

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Instructions

Make the whipped cream:

Place the raspberries in the bowl of a food processor or blender and puree until smooth. Pass through a fine mesh strainer to remove and discard seeds.
In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, powdered sugar, and vanilla until soft peaks form. Gently fold in the raspberry puree. Set aside.

Make the pancakes:

In a medium bowl, whisk dry ingredients together. Add wet ingredients and whisk until combined. The batter will be lumpy. Stir in the chocolate chips.
Heat a griddle over medium heat and lightly grease with butter.
Use a 1/4-cup measuring cup to scoop batter onto the griddle. Cook until pancakes have bubbles on the top, then flip them over and cook for an additional minute. Repeat with the remaining batter.
Stack the pancakes, spreading about 3 heaping teaspoons of whipped cream on top of each one. Garnish with powdered sugar and additional raspberries, if desired.