Chocolate Raspberry Pancake Cake
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Chocolate Raspberry Pancake Cake
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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
For the raspberry whipped cream:
- 4 ounces raspberries 113 grams, fresh, plus more for garnish
- 3/4 cup heavy cream 179 grams
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
For the pancakes:
- 1 1/3 cups all-purpose flour 170 grams
- 3 tablespoons cocoa powder unsweetened
- 2 teaspoons baking powder
- 1/4 cup light brown sugar 50 grams
- 1/4 teaspoon salt fine
- 3 tablespoons unsalted butter 43 grams, melted, plus more for cooking
- 1 teaspoon vanilla
- 1 1/4 cups whole milk 284 grams
- 1 egg large
- 1/2 cup semisweet chocolate chips 85 grams
For serving:
- powdered sugar for dusting
- semisweet chocolate melted
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.
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