SASKO BLACK FOREST PANCAKE CAKE
1 hour 
8 - 10 
INGREDIENTS
Metric
Imperial
For the pancakes
- 500 g SASKO PANCAKE MIX
- 50 g cocoa powder
- 2 extra large eggs
- 1 litre water
- 50 ml vegetable oil
- 40 ml brown vinegar
- 400 g cherry jam
- 80 g milk chocolate (coarsely grated)
- Icing sugar for dusting
- Fresh or canned cherries for garnish (optional)
- Extra grated chocolate for garnish (optional)
- 250 g crème fraiche
- 50 g castor sugar
- 5 ml vanilla extract
For the pancakes
- 17.64 oz SASKO PANCAKE MIX
- 1.76 oz cocoa powder
- 2 extra large eggs
- 33.81 oz water
- 1.69 oz vegetable oil
- 1.35 oz brown vinegar
- 14.11 oz cherry jam
- 2.82 oz milk chocolate (coarsely grated)
- Icing sugar for dusting
- Fresh or canned cherries for garnish (optional)
- Extra grated chocolate for garnish (optional)
- 8.82 oz crème fraiche
- 1.76 oz castor sugar
- 0.17 oz vanilla extract
METHOD
- 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).
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