Mix the cocoa powder with SASKO PANCAKE MIX and continue with the recipe as per instruction on the package. Set the chocolate pancakes aside to cool.
To make the icing, whisk the crème fraiche, sugar and vanilla in a bowl until thickened.
To assemble the cake, start with one chocolate pancake and spread some cherry jam onto it, following with a sprinkle of grated chocolate. Stack another chocolate pancake on top and continue until all the pancakes are stacked with a jam and chocolate filling in between. Do no spread jam on the top layer of the pancake stack.
Make sure all the pancakes are stacked neatly and tightly, and keep cold in the fridge until ready to finish.
If the edges of the cake are uneven, trim off the excess to create a smooth and neat edge.
If using canned cherries, be sure to drain and dry the cherries on paper towel before using.
Using a palette knife, spread the icing evenly on top of the pancake stack and decorate with cherries and grated chocolate (optional).
Slice and serve with extra icing on the side (optional).