Pancake cake with cocoa
5 servings
80 minutes
Cocoa pancake cake is a refined delicacy of Russian cuisine that combines the tenderness of thin pancakes with a rich chocolate flavor. Its history traces back to traditional Russian pancakes, but with the addition of cocoa and sour cream frosting, it gains an exquisite touch. Each layer is soaked in the cream's softness, while the thick chocolate glaze completes the harmony of flavors, turning the cake into a true work of art. The sweetness of sugar, creamy texture of sour cream, and slight bitterness of cocoa create a delicate balance. This dessert is perfect for a cozy family tea time or festive gathering, delighting not only with its taste but also its appetizing appearance. Decorations can be varied as desired by adding nuts, berries or coconut flakes, making it even more appealing and delicious.
1
We beat all the ingredients, starting with the eggs and gradually adding everything else. The batter turns out like thick sour cream. We heat the pan, grease it with oil, and bake the pancakes. The batter doesn't spread on its own, so we have to spread it a bit on the pan. We let the pancakes cool.
- Chicken egg: 4 pieces
- Sour cream: 100 g
- Cocoa powder: 2 tablespoons
- Vegetable oil: 100 ml
- Wheat flour: 1 glass
- Baking soda: 1 teaspoon
2
Whip the sour cream and spread it on the layers (pancakes).
- Sour cream 20% fat: 2 jars
- Sugar: 100 g
3
For the glaze, mix 3 tablespoons of milk, 3 tablespoons of sugar, 50 g of butter, and cocoa, put on the heat, bring to a boil, and boil for 4 minutes. Pour the hot glaze over the cake. Decorate as desired.
- Vegetable oil: 100 ml
- Sugar: 100 g
- Cocoa powder: 2 tablespoons
