This extra-special gluten free chocolate pancakes black forest stack is the ultimate in dessert decadence.
Deeply chocolatey pancakes (thanks to devil's food cake mix) are piled high with pillows of cream and chocolate frosting, along with sweet, juicy cherries.
Here's how to make it...
Ingredients
- 1 pack gluten free devil’s food cake mix
- 400 g (14.1 oz) chocolate fudge frosting gluten free
- 125 ml (4.2 floz) vegetable oil (canola oil)
- 4 medium free range eggs
- 400 g (14.1 oz) cherries
- 400 ml (13.5 floz) double cream (heavy cream)
- 25 g (0.9 oz) slightly salted butter for frying
Equipment
Instructions
Add the vegetable oil to a large mixing bowl.
Add the eggs and 250ml (8.45floz) water.
Add the devil’s food cake mix.
Give it a whisk until you have a smooth batter with almost no lumps - don't worry if there's the odd few here and there.
Warm a little butter in a large frying pan over a medium heat until bubbling, then spoon 4 tbsp of batter into the pan.
Fry until the top of the pancake is bubbling and it is set underneath.
Flip and fry until cooked through, then transfer to a plate or rack to cool while frying the next one, until you've made all 14-16 pancakes.
Next, add the cream into a bowl and whip until the peaks are soft.
Spoon your tub of chocolate fudge frosting into a second mixing bowl. Give it a good whisk to soften, then whisk in half of the whipped cream.
It's time to plate up! Place a pancake on a small plate.
Spread the pancake with a generous blob of the creamy chocolate icing.
Spoon a layer of whipped cream on top
Pit and halve all but a handful or two of the cherries. Add a few cherry halves on top of your cream layer.
Repeat two more times to create a tall, dramatic stack, topped with frosting cream and cherries. Serve immediately.
Doesn't that look incredible?
Print this pancake stack recipe
If you want to to make this black forest pancake stack yourself, here’s the recipe again in an easy, printable format. Just hit the grey ‘PRINT’ button in the recipe card below.
Gluten Free Chocolate Pancakes
Ingredients
- 1 pack gluten free devil’s food cake mix
- 400 g (14.1 oz) chocolate fudge frosting gluten free
- 125 ml (4.2 floz) vegetable oil (canola oil)
- 4 medium free range eggs
- 400 g (14.1 oz) cherries
- 400 ml (13.5 floz) double cream (heavy cream)
- 25 g (0.9 oz) slightly salted butter for frying
Instructions
- Add the vegetable oil to a large mixing bowl.
- Add the eggs and 250ml water.
- Add the devil’s food cake mix.
- Give it a whisk until you have a smooth batter with almost no lumps - don't worry if there's the odd few here and there.
- Warm a little butter in a large frying pan over a medium heat until bubbling, then spoon 4 tbsp of batter into the pan.
- Fry until the top of the pancake is bubbling and it is set underneath.
- Flip and fry until cooked through, then transfer to a plate or rack to cool while frying the next one, until you've made all 14-16 pancakes.
- Next, add the cream into a bowl and whip until the peaks are soft.
- Spoon your tub of chocolate fudge frosting into a second mixing bowl
- Give it a good whisk to soften, then whisk in half of the whipped cream.
- It's time to plate up! Place a pancake on a small plate.
- Spread the pancake with a generous blob of the creamy chocolate icing.
- Spoon a layer of whipped cream on top
- Pit and halve all but a handful or two of the cherries. Add a few cherry halves on top of your cream layer.
- Repeat two more times to create a tall, dramatic stack, topped with frosting cream and cherries. Serve immediately.
Video
Nutrition
Let me know if you try it.
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Becky says
Oh I say Emily!