Ultra-decadent black forest pancake stack
This extra-special pancake stack is the ultimate in dessert decadence, mimicking the classic black forest gâteau.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings: 16 pancakes
- 1 pack devil’s food cake mix
- 400 g chocolate fudge frosting
- 125 ml vegetable oil
- 4 eggs
- 400 g cherries
- 400 ml cream
- 25 g butter for frying
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.
Calories: 401kcal | Carbohydrates: 39g | Protein: 4g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 79mg | Sodium: 285mg | Potassium: 219mg | Fiber: 1g | Sugar: 27g | Vitamin A: 482IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 2mg