Pancake cake...with love

Chocolate pancake cake with cherries and cappuccino flavors: a recipe of love

Who doesn't love pancakes? Regardless of age, they remind us of joyful moments and family meals. Today, I present to you a special recipe, a pancake cake that combines the delicacy of these treats with the intense flavors of chocolate and cherries, all enveloped in subtle cappuccino notes. It is an ideal dessert to celebrate love, perfect for special occasions like Valentine's Day.

Preparation time: 60 minutes
Cooling time: 1 night
Number of servings: 12

Required ingredients:
For pancakes:
- 500 ml milk
- 60 g butter
- 5 eggs
- 30 g sugar
- 200 g flour
- 20 ml rum
- A pinch of salt

For dark chocolate cream:
- 400 g dark chocolate
- 400 ml liquid cream
- 1 teaspoon vanilla extract

For cappuccino and coffee cream:
- 400 g cappuccino chocolate
- 400 ml liquid cream
- 2 packets cappuccino (desired flavor)
- 2 packets instant coffee (Nescafé)
- 1 teaspoon rum essence

For filling:
- 1 bag of frozen cherries (approximately 400-500 g)
- Butter for greasing the pan

For decoration:
- 350 ml liquid cream
- Yellow food coloring
- Green food coloring
- Natural roses

The preparation of the pancake cake takes place in several stages, but don’t worry! I will guide you step by step to achieve a perfect result.

1. Preparing the creams

We start with preparing the two delicious creams that will give personality to our cake.

- Dark chocolate cream: In a saucepan, add 400 ml of liquid cream, vanilla extract, and diced dark chocolate. Place the saucepan over low heat and stir periodically, being careful not to let it reach boiling point. When the chocolate has melted and the mixture is homogeneous, remove from heat and let the cream cool down.

- Cappuccino and coffee cream: In another saucepan, repeat the process with 400 ml of liquid cream, cappuccino chocolate, coffee powder, rum essence, and cappuccino packets. Stir over low heat until homogeneous and let it cool.

2. Preparing the pancakes

Now that we have the two creams, let’s focus on the pancakes!

- In a saucepan, combine the milk and butter and heat until the butter melts. Let the mixture cool completely.
- In a bowl, beat the eggs with the sugar and salt. Then, gradually add the warm milk with butter and rum, stirring gently.
- Sift the flour and gradually incorporate it into the egg mixture to avoid lumps. The batter should have a consistency similar to that of liquid cream. If it’s too thick, you can add a little more milk. If it’s too thin, add a little more flour.

- Heat a non-stick pan with a diameter of 20-24 cm, greased with a little melted butter. Use a ladle to pour the batter into the pan, rotating it to evenly cover the bottom. Fry the pancake for 1 minute on one side, then flip it and let it cook for another minute until golden. Continue until you finish the batter; you should get about 16 pancakes.

3. Assembling the cake

Now comes the fun part! Let’s assemble this pancake cake.

- Spread each pancake with the cappuccino and coffee cream, adding a handful of frozen cherries in the center. Carefully roll the pancakes tightly so that they do not break.
- Place 8 rolled pancakes side by side on a wooden board, greased and on the edges with cream. After you finish forming the first layer of pancakes, put it in the freezer for 15-20 minutes.
- Repeat the process with the other 8 pancakes.

4. Preparing the cake mold

- Line a heart-shaped baking dish with plastic wrap. From a sponge cake sheet, cut out two hearts that fit the size of the mold.
- Cut strips from the sponge cake for the sides, which will support the cake. Place one heart piece at the bottom of the dish and the side strips around it, ensuring they are well secured.

5. Assembling the cake

- Remove the rolled pancakes from the freezer and cut them into heart shapes using a paper as a template.
- Place a layer of dark chocolate cream at the bottom of the mold, then add a layer of pancakes, pressing gently.
- Continue with another layer of dark chocolate cream, followed by pancakes, repeating the process until you reach the last layer of cream. Close the cake with the other sponge heart.
- Cover the cake with plastic wrap and place a wooden board on top. Let it chill until the next day to set well.

6. Decorating the cake

On the day of serving, take the cake out of the fridge.

- Whip the cream until stiff and spread it evenly over the entire surface of the cake.
- For a touch of color, dilute the yellow and green food coloring with a little alcohol and sprinkle the cake using a brush.
- Add natural roses around the edge of the cake, according to preference.

7. Serving

Let the cake chill until serving time. When you cut it, you will notice the wonderful layers of pancakes and creams, and the flavors will delight everyone’s taste buds.

Useful tips:

- Use high-quality chocolate for an intense flavor.
- You can replace the cherries with other seasonal fruits, such as strawberries or raspberries, for a different version.
- The cake can be prepared a day in advance, making it perfect for planned events.

Nutritional benefits:

This pancake cake, although delicious, can be a healthier choice than other desserts rich in sugar and fats, due to its natural ingredients. Dark chocolate brings antioxidants, and cherries are full of vitamins.

Frequently asked questions:

1. Can I use whole wheat flour?
- Yes, but keep in mind that the texture of the pancakes will be different.

2. How can I make the cake less sweet?
- You can reduce the amount of sugar in the creams and use chocolate with a higher cocoa content.

3. What other drinks pair well with this cake?
- A freshly brewed coffee or an espresso will complement the cake's flavors perfectly.

In the end, this pancake cake is not just a dessert, but a declaration of love. Whether you are celebrating a special occasion or simply want to treat your family, this recipe will bring smiles and joy around the table. Enjoy!

 Ingredients: Pancakes: -500 ml milk -60 g butter -5 eggs -30 g sugar -200 g flour -20 ml rum -a pinch of salt Chocolate cream for layers: -400 g dark chocolate -400 ml liquid cream -1 teaspoon vanilla essence Cappuccino and coffee cream for filling the pancakes: -400 g cappuccino chocolate -400 ml liquid cream -2 sachets of cappuccino (with the flavor you prefer) -2 sachets of instant coffee -1 teaspoon rum essence We also need: -1 bag of pitted frozen cherries (approx. 400-500 g) -butter for greasing the pan when frying the pancakes Decoration: -350 ml liquid cream -yellow food coloring -green food coloring -natural roses

 Tags:  pancakes with love cake chocolate cream cappuccino coffee dragobete valentine's day