There is a reason everybody loves a slab of Top Deck. The combination of milk and white chocolate is a winner and that’s why I used it as inspiration for this pancake cake. It’s made of yummy layers of chocolate pancakes sandwiched together with creamy white chocolate ganache. 

Cooking and stacking a batch of pancakes is not exactly difficult, but does take a bit of time and patience. The end result, however is flipping impressive (see what I did there!).  The cake itself is at it’s most gorgeous when you slice it. Then all the pretty “Top Deck” layers of chocolate and white chocolate become visible, giving the cake a real show-off factor. That’s what makes this cake great for a celebration. But if you want to make one just for yourself I’m not going to judge you.

Ingredients:

Chocolate Pancakes:
4 cups flour
2/3 cup cocoa
2/3 cup sugar
1/2 tsp salt
8 large eggs
4 cups milk
3 tsp vanilla extract
1/2 cup water
1/3 cup oil

White Chocolate Ganache:
700g white chocolate
500ml cream

Strawberries and white chocolate curls to decorate

Directions:

  • For the ganache, break the white chocolate into pieces and place in a heatproof bowl.
  • Heat the cream until just starting to boil, then pour over the chocolate.
  • Leave to stand for a minute, then stir until smooth.
  • Refrigerate for about 2 hours – the ganache will thicken.
  • To make the pancake batter, sift together the dry ingredients and make a well in the centre. Beat together the wet ingredients and add to the dry ingredients, whisking well until smooth. Alternatively process all ingredients in a blender/food processor.
  • If the mixture is a bit lumpy, pass through a fine sieve.
  • Refrigerate the batter for 1 hour.
  • Place a nonstick frying pan on medium to high heat. Grease very lightly with oil.
  • Take a ladleful of batter and pour into the pan, quickly tilting the pan until the batter evenly covers the whole base.
  • Cook until the pancake is cooked through and lifts easily at the edges. Turn over and cook the other side for about 30seconds.
  • Repeat until all the batter has been used, greasing the pan as necessary. Place the pancakes on a plate or baking tray with a piece of greaseproof paper inbetween each so that they don’t stick together. Allow to cool completely.
  • To assemble, place the first pancake on a pretty cake stand or plate. Spread about 2 tablespoons of ganache on top, then place the next pancake on top.
  • Continue layering the ganache and pancakes until all the pancakes have been used, finishing with a pancake on top.
  • Refrigerate until ready serve. Decorate with strawberries and white chocolate curls.

TIPS

– Make sure the pancakes have cooled completely otherwise the ganache will start melting and the layers will slide all over the place (I speak from experience here!)

– To make chocolate curls, scrape the blade of a vegetable peeler along the length of a piece of chocolate. Make sure the chocolate is at room temperature or it will be too hard and just crumble. The curls will melt quickly so refrigerate them until needed.