Mint Choc Chip Pan Cake
Did you know you can bake a whole cake on your stove? This Mint Choc Chip Pan-Cake is the ultimate indulgent stack of dessert goodness!
- 375g plain flour
- 45g caster sugar
- 1 1/2 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 large eggs
- 450ml buttermilk
- 240ml whole milk
- 200g dark chocolate
- 230ml double cream
- 400g softened butter
- 800g icing sugar
- 4 tbsp milk
- Green food colouring
- Peppermint essence
- 200g choc chips
- Mint chocolate bar, to decorate
- Mix together the flour, cocoa, baking powder and soda.
- Add the eggs and stir to combine.
- Whisk in the buttermilk and milk, slowly, to avoid lumps. Let this mixture rest for 30 minutes
- Heat a pancake pan on a low heat.
- Lightly oil the cake ring and the pan.
- Spoon batter into the ring, until it’s 2/3 full.
- Cook for 15 minutes over a low heat and then use a greased spatula to help loosen them from the ring. Remove the ring, then flip and cook for a further 7 - 10 minutes or until a skewer inserted into the pancake comes out clean.
- Transfer to a wire rack and cool.
- Repeat with the remaining batter - it should make three pancakes.
- Make the ganache by roughly chopping the chocolate and putting it into a heat-proof bowl.
- Bring the cream to a simmer then pour it over the chocolate and stir to melt the chocolate through.
- Leave half in the bowl and put the other half in the fridge to cool enough to use for piping.
- Make the buttercream by mixing together the butter, icing sugar, milk, food colouring and peppermint essence. Beat until smooth then stir through the choc chips.
- When the pancakes are cool, sandwich them together with the mint choc chip icing, finishing with a layer on the top.
- Spoon over a layer of chocolate ganache, and let it run over the sides.
- Pipe ganache rosettes and decorate with the mint chocolate bar.