Learn how to make the easiest cake ever – cake in a frying pan! To make this pancake cake you need only 15 minutes of work and few basic ingredients. This easy chocolate cake is made with 4 layers of cake (pancake), creamy mascarpone cream, chocolate ganache and chopped pistachios. The beauty of this cake is that you can make as much slices as you want, and you don't have to make a whole cake.
INGREDIENTS FOR YIELDS
For the cake layer:
2 tablespoons (25g) Sugar
1 tablespoon (15g) Butter, melted
1/3 cup (80ml) Milk
1/2 cup (63g) All-purpose flour
2 tablespoons (15g) Cocoa powder
1/2 teaspoon Baking powder
1/8 teaspoon Salt
For the filling:
1/2 cup (115g) Mascarpone cheese
1 1/2 tablespoons (30ml) Milk
3 tablespoons (20g) Powdered sugar
1/2 teaspoon Vanilla extract
For the topping:
40g Dark chocolate
1/4 cup (60ml) Heavy cream
Make the cake layer: in a bowl, whisk egg and sugar until combined. Add milk, butter and whisk until combined. Add flour, cocoa powder, baking powder and salt. Stir until combined and smooth.
Heat a 9-inch (23cm) non-stick pan, lightly grease the pan with oil spray with oil.
Pour the butter, spread it evenly. Cover with a lid. Cook over medium-low heat until bubbles start to form on the surface of the pancake, about 3-4 minutes. Flip and cook for 1-2 minutes. Remove from heat and set aside to cool.
Make the filling: in a small bowl, stir mascarpone, milk, powdered sugar and vanilla extract, mix until smooth. Transfer to a piping bag (optional).
Cut the pancake into equal quarters. Assembly: take one quarter of the cake layer and spread 1/3 of the cream, then top with the second quarter and spread another 1/3 of the cream, top with third cake layer and spread the last 1/3 of the cream. Then, top with the last cake quarter. Then cut the cake into two smaller slices as showed in the video. Set aside.
Make the ganache: chop the chocolate and place in a heat proof bowl. in a small saucepan bring heavy cream to a simmer. Pour over the chocolate and let sit for 1-2 minutes, then stir until melted.
Pour chocolate ganache over the cake slices. Sprinkle with chopped pistachios and serve.
WHAT CAN BE USED INSTEAD OF MASCARPONE?
Instead of mascarpone cheese you can use regular cream cheese.
HOW MANY SERVINGS DOES THIS RECIPE MAKES?
This recipe makes 2 cake slices. If you want to make more slices just multiple the quantities.
CAN WE MAKE THIS AS A WHOLE CAKE?
Yes, you can make this cake as a whole cake easily. Follow the same steps, just multiply the ingredients by 4. Then, divide the batter into four and make for pancake layers. Then build the cake without cutting it.
HOW LONG CAN WE KEEP THE CAKE?
The cake can be stored in the fridge, covered, up to 3 days.
Made it gluten free with a flour mix of 1.5 cup Yuca and 1 cup rice flour. Also doubled the sugar and used oil instead of butter. In between the layers I did shortening, sugar and peppermint extract and decorated with fresh flowers. Perfect dessert that was gluten and dairy free for Valentine's Day. Thanks so much for the inspiration!!!Reply
Sounds like Bel created a whole new and different cake. The filling inside the layers bore no resemblance to the original recipe.Reply
Question: the dark chocolate in the end are you using compound chocolate or just dark chocolate? also what percentage dark is it? like we get it in 50% and 75%?Reply
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