Black Forest Pancake Cake

The classic dessert gets reinvented as a show-stopping centerpiece for your next brunch. Serve immediately or refrigerate up to 2 hours. Pass extra cherry puree to drizzle on top.

• Preparation Time: 30 mins
• Cooking Time: 4 mins
• Total Time: 34 mins
• Calories: 334 Calories

Ingredients

• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup milk
• ¼ teaspoon salt
• ¼ cup white sugar
• 1 cup whipped cream
• 1 tablespoon water, or as needed (Optional)
• ½ cup dark cocoa powder
• ½ cup cherry puree
• 2 tablespoons vodka (Optional)
• 6 sweet cherries on stem
• ¼ cup chocolate shavings, or to taste (Optional)

Recipe Instructions

Step 1

Combine milk and eggs in a blender; pulse until well mixed. Add flour, cocoa powder, sugar, baking powder, and salt; pulse until batter is well blended. Add water 1 tablespoon at a time if batter appears too thick.

Step 2

Heat a lightly oiled griddle over medium-high heat. Drop 1/3 cup batter onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter until you have at least 6 pancakes. Transfer pancakes to a wire rack to cool.

Step 3

Mix cherry puree and vodka together in a bowl.

Step 4

Brush 1 pancake with cherry puree mixture and pipe whipped cream on the edge of the pancake; top with another pancake. Repeat until all the pancakes, cherry puree mixture, and whipped cream are used. Top with sweet cherries and chocolate shavings. Cut cake using a serrated knife.