Chocolate pancake cake

Serves 6

1 1/4 cups flour

1 tsp baking powder

4 tbsp cocoa

1/2 cup sugar

4 1/2 tbsp vegetable oil

2 eggs

1 1/2 cups milk

60g butter

1 cup whipping cream

1/4 cup icing sugar

100g chocolate, melted

Combine the flour, baking powder, cocoa, and sugar. Combine the oil, eggs and milk. Fold this through the dry ingredients and mix until smooth. Set aside to rest for 30 minutes. Lightly grease a non-stick pan with butter and set it over medium-low heat. When the pan is warm, ladle about ¼ cup of batter into the pan for each pancake. Cook on the first side until the edges are set and bubbles form on the surface. Use a spatula to gently flip the pancakes and cook on the second side until cooked through. Repeat until you've used all the batter. Let the pancakes cool completely. Whip the cream with icing sugar. Stack the pancakes, spreading about three heaped teaspoons of whipped cream on top of each one. Top it with the remainder of the whipped cream and drizzle with melted chocolate.