Chocolate Pancake with Sour Cream

Chocolate pancake cake is the perfect dessert for a tea party with friends or for a cozy family evening.

Servings: 8

Ingredients

For the cream:

cream 30-33% 400 ml
sour cream 400 g
icing sugar 100 g
vanillin 1 pinch

For the dough:

milk 500 ml
chicken egg 4 pcs.
cocoa powder 50 g
sugar 6 tablespoons
soda 1 tsp
vegetable oil 3 tablespoons
boiling water 500 ml
flour 300 g

Directions

Prep time: 30 minutes
Cook time: 1 hour
Total time: 1 hour 30 minutes

Prepare all the ingredients you need to make the chocolate pancakes. Remove all food from the refrigerator ahead of time to warm up to room temperature.

For chocolate pancakes, break eggs into a bowl, add sugar and a pinch of salt. Beat everything with a whisk until smooth, the whites should be mixed with the yolks.

Pour milk into a bowl to the egg mixture and mix again with a whisk.

Then add all dry ingredients to the egg-milk mixture: sifted flour, cocoa powder, and soda. Mix everything with a whisk until smooth so that there are no lumps.

Pour boiling water into the chocolate mass in a thin stream, constantly stirring the dough with a whisk, and mix until smooth. This makes an excellent choux pastry for thin chocolate pancakes.

Pour vegetable oil into the pancake dough and stir. Cover the finished chocolate pancake dough with cling film and leave it on the table for 5-10 minutes, then start frying the pancakes.

Heat the pan for frying pancakes well over high heat, brush lightly with vegetable oil. Fry the pancakes on each side for about half a minute.

Chocolate pancakes are delicate, delicate, and fragrant. Transfer ready-made pancakes to a plate or on a wooden board. Before assembling the cake, the pancakes must be completely cooled.

In order to get a beautiful and even side of the cake, the edges of the chocolate pancakes can be cut in a circle using a pastry ring or plate.

To prepare sour cream, prepare all the necessary ingredients.

In a bowl, combine sour cream, cream, powdered sugar, and a pinch of vanillin. Whisk everything with an electric mixer into a fluffy stable cream, 5 min. It is better to beat at first at low speeds, and then gradually increase them.

Put chocolate pancakes on the dish, in turn, grease each with sour cream. Put the finished chocolate pancake cake in the refrigerator for several hours to soak well.

Decorate the chocolate pancake cake with sour cream to your liking. It is advisable to get the cake out of the refrigerator in 15-20 minutes. before filing. Brew aromatic tea and serve the chocolate pancake cake.

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