This recipe for Thin-Layer Chocolate Cake (Torta de Panqueque Chocolate) is too easy, and I can not stop making it.
I came to this way of baking experimenting with thin layers of cake after spending an entire afternoon baking layer upon layer of sponge cake; I knew there had to be a faster way. 
Beware that you must have a grill/broil oven (powerful top burner) for this recipe to work. Only the top layer of the cake is cooked, and the rest of the filling and sponge cake layers are not overcooked.
Another option is to cook the sponge cake layers on a crepe pan.
Visit our collection of Chilean cakes here.
Print
Thin Layers Panqueque Chocolate Cake
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 20
- Category: Cakes
- Method: Oven
- Cuisine: Chilean
Description
A fantastic Chilean Cake.
Ingredients
Units
- 225 grams of butter at room temperature
- 1 cup granulated sugar
- pinch of salt
- 10 eggs whites and yolks separated
- 1 cup all-purpose flour all-purpose
- ¼ cup cocoa powder (unsweetened)
- 2 cups of ganache
- raspberry jam, optional
Instructions
- Preheat broiler 550F, no fan. Place the oven rack in the middle position.
- Prepare a cake pan with high edges (3″ or more). Butter very well and put a circle of parchment paper at the bottom.
- In a bowl with the mixer, beat butter and sugar until creamy, about 5 minutes. Mixing on low speed, start adding the yolks one by one, beating until thoroughly incorporated between each addition.
- In another spotless bowl, beat the egg whites with a pinch of salt until they reach stiff, hard peaks; do not overbeat them because they will dry.
- In a broad bowl, mix the two batters with soft movements, working with a spatula (do not use a mixer). Add the sifted flour and cocoa and incorporate with delicate movements.
- Pour ½ cup of batter into the buttered cake pan and spread it around the bottom with a spoon or spatula. Cook for 1 minute and a half to 2 minutes until lightly golden. You can open the oven and look.
- Place one thin layer of ganache. It will melt a little, do not worry.
- Add ½ cup of the batter on top of the ganache, spread, and cook the same way.
- I did two layers of ganache, one of raspberry jam, and so on.
- Continue cooking until you have no more batter. Finish with a layer of batter.
- Let cool entirely on a rack. Refrigerate.
- Unmold cold and decorate with the remaining ganache. Serve the next day. You do not need to refrigerate.
Carolina L says
Thank you for your recipe. For how long do you cool the cake down? For how long do you refrigerate?
Pilar Hernandez says
Let it cool a couple of hours. And refrigerate overnight. Good luck.