Chocolate Raspberry Pancake Cake features homemade double chocolate pancakes between layers of fresh raspberry whipped cream for a beautifully impressive breakfast treat.
4ounces(113 grams) fresh raspberries, plus more for garnish
3/4cup(179 grams) heavy cream
1tablespoonpowdered sugar
1/2teaspoonvanilla extract
For the pancakes:
1 1/3cups(170 grams) all-purpose flour
3tablespoonsunsweetened cocoa powder
2teaspoonsbaking powder
1/4cup(50 grams) light brown sugar
1/4teaspoonfine salt
3tablespoons(43 grams) unsalted butter, melted, plus more for cooking
1teaspoonvanilla
1 1/4cups(284 grams) whole milk
1large egg
1/2cup(85 grams) semisweet chocolate chips
For serving:
Powdered sugar, for dusting
Semisweet chocolate, melted
Instructions
Make the whipped cream:
Place the raspberries in the bowl of a food processor or blender and puree until smooth. Pass through a fine mesh strainer to remove and discard seeds.
In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, powdered sugar, and vanilla until soft peaks form. Gently fold in the raspberry puree. Set aside.
Make the pancakes:
In a medium bowl, whisk dry ingredients together. Add wet ingredients and whisk until combined. The batter will be lumpy. Stir in the chocolate chips.
Heat a griddle over medium heat and lightly grease with butter.
Use a 1/4-cup measuring cup to scoop batter onto the griddle. Cook until pancakes have bubbles on the top, then flip them over and cook for an additional minute. Repeat with the remaining batter.
Stack the pancakes, spreading about 3 heaping teaspoons of whipped cream on top of each one. Garnish with powdered sugar and additional raspberries, if desired.