Chocolate Pancake Cake recipe

Preparation Time: 30 minutes | Cooking Time: 30 minutes

Love your pancakes with a chocolatey filling? This fabulous chocolate pancake cake recipe uses 12 ready-made pancakes (or you can make it yourself), a homemade almond praline and a delicious rich chocolate sauce to create a beautiful chocolate pancake cake.


  • 12 pancakes (around 20cm in diameter)
  • 100g caster sugar
  • 100g blanched almonds
  • 1/2 tsp. sea salt
  • 250g dark chocolate, finely chopped
  • 50g unsalted butter
  • 175ml whole milk
  • 125ml double cream
  • 2 tbsp. brandy, rum or Irish cream
  • 50g brown sugar


  1. Brush a non-stick baking tray with veg oil. Put 100g caster sugar and 3 tbsp. water into a pan and cook over a low-medium heat until the sugar dissolves into the water. Bring the syrup to the boil and cook until the syrup turns caramel coloured. Add the almonds and cook for another 1-2 minutes or until toasted and the caramel golden. Pour onto the prepared baking tray, working quickly, and leave until cooled. Once cooled, crack into pieces and put into a blender then whiz until finely chopped.

  2. Put the chocolate, butter, milk, cream, brandy and sugar into a heatproof bowl set over a pan of barely simmering water. Leave to melt together, stirring occasionally, until well combined, silky and smooth.

  3. To assemble the cake, put a pancake into the bottom of a 20cm springform cake tin. Spread 1 tbsp. chocolate sauce on top and sprinkle with some praline. Keep going until you've used all of the pancakes, ending on a pancake.

  4. Cover with foil, then bake at 160C for 20 minutes or until hot all the way through. Serve with any chocolate sauce poured over the top and praline sprinkled over.

If you like, use hazelnuts or walnuts instead of the almonds. Recipe serves 8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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