Surprise your guests with this delightfully simple, pancake-based chocolate cake

Admittedly, confectionery can be seen as a challenging art. It requires an in-depth understanding of culinary techniques and chemical reactions. Minor variations in temperature or proportions of individual ingredients can result in a failed outcome. For this reason, many people are hesitant to bake. But in truth, all that's needed is a willingness to follow the recipe strictly. Discover a cake recipe that will impress all your guests.

Just like any dish, the same recipe can have different interpretations across the world. Americans savor their fluffy pancakes. Japanese have their savory okonomiyaki. Brazilians enjoy their tapioca, while the French create paper-thin crêpes. Polish pancakes are a delightful fusion of pancakes and crêpes, offering a soft, substantial, and fluffy texture.

Preparing pancakes is straightforward - even a child could follow the recipe. Or so it seems, until it's time to fry them. That’s where the challenge lies. The secret to perfect pancakes lies in the pan. It should be heated until it's red hot. Then, just before adding the batter, slightly reduce the heat to make the pancakes slide off easily.

The mention of pancakes is not without reason. Indeed, pancakes form the foundation of today's unique cake. After frying, simply fill them with a sweet filling and arrange them into playful waves – creating an alluring visual treat.

Ingredients:

• 2.7 cups of wheat flour,
• 0.3 cups of sugar,
• 5 eggs,
• 6 tablespoons of butter,
• 4 tablespoons of honey (can be replaced with sugar),
• A pinch of salt,
• 5 tablespoons of cocoa,
• 1 cup of milk,
• 0.8 cups of heavy cream,
• 1.3 cups of skyr yoghurt,
• 2.2 cups of cream cheese,
• 5 tablespoons of sugar.

Preparation:

1. Begin by preparing the sponge. Beat three eggs with two tablespoons of sugar into a fluffy mixture. To this, add a tablespoon of honey, a tablespoon of butter, and 1 cup of wheat flour. Pour the prepared mixture into a form and bake it at 356 °F for 20 minutes.
2. While the sponge is baking, prepare the pancakes. In a tall bowl, combine a cup of milk, two eggs, 1.5 cups of flour, a teaspoon of sugar, and two tablespoons of cocoa. Mix everything thoroughly. Boil water and add 0.2 cups to the mixture. Include a tablespoon of honey and butter and mix everything again. Proceed to fry the pancakes on a well-heated pan.
3. Remove the sponge from the oven and allow it to cool completely.
4. Next, prepare the filling. Combine the heavy cream, skyr yogurt and cream cheese. Sweeten it with two tablespoons of sugar.
5. Spread the filling on the pancakes and fold them into three parts to form elongated rectangles. Place them on the cooled sponge, using the cream cheese mixture as a 'glue' to hold them together.
6. Refrigerate the finished cake overnight. Before serving, you can optionally sprinkle powdered sugar on top for added sweetness.