FLUFFIEST CHOCOLATE DORA CAKES

Dora cakes, also known as Dorayaki, are a popular Japanese sweet treat consisting of two fluffy pancakes sandwiched together with a sweet filling. These delightful cakes are commonly filled with a variety of fillings, such as sweet red bean paste (anko), custard, chocolate, or even fruit preserves. Dora cakes are often enjoyed as a snack or dessert and are beloved by people of all ages for their soft, pillowy texture and delicious flavours. They are commonly found in Japanese bakeries, supermarkets, and even made at home by enthusiasts around the world.

Dora cakes have been featured in numerous Japanese manga, anime, and television shows over the years. One of the most famous instances is the character Doraemon; His affinity for these pancakes has helped popularize them among children and adults alike.

I’m eager to share with you my version of the Dora Cakes – Chocolate Dora Cakes. As an avid enthusiast of Japanese cuisine and a fervent lover of chocolate, this recipe holds a special place in my heart. There’s an undeniable charm in the process of melding together the soft, pillowy pancakes with a sumptuous chocolate filling, creating a delightful fusion of flavours and textures that never fails to bring a smile to my face. Join me as I whisk, fold, and carefully assemble each Chocolate Dora cake with love and dedication. Together, let’s dive into the art of Japanese-inspired baking and savour the irresistible allure of Chocolate Dora Cake – a treat that promises to captivate your taste buds and leave you craving for more.

WHAT YOU’LL LOVE ABOUT THIS

• Eggless
• Fluffiest pancakes
• Chocolaty
• Can be enjoyed as normal pancakes too
• Filling can be used for various other purposes too

INGREDIENTS USED IN FLUFFIEST CHOCOLATE DORA CAKES

• Icing Sugar

Icing sugar is finely ground, which means it can help create a smoother batter with a finer texture. This can contribute to the overall tenderness and lightness of the pancakes, giving them a more delicate and fluffy consistency. Icing sugar dissolves quickly and can help evenly distribute sweetness throughout the batter, resulting in pancakes with a delicate sweetness. I have used Uttam Icing Sugar for this recipe.

• Milk powder

Milk powder adds a rich, creamy flavour to the pancake batter, providing a subtle dairy note that complements the sweetness of the pancakes and filling. This contributes to the overall taste profile of the Dora cake, making them more flavourful and satisfying. It contains proteins and milk solids that help create a tender and moist texture in the pancakes.

• Milk

The liquid content of the milk helps create a batter with the right consistency, ensuring that the pancakes are neither too dense nor too dry. Milk acts as a binding agent in the pancake batter, helping to bring together the dry and wet ingredients. This ensures that the batter has a smooth and cohesive consistency, allowing it to spread evenly on the cooking surface and cook uniformly. Also, the proteins and sugars in milk contribute to the browning and caramelization of the pancakes as they cook. I have this milk for the recipe.

• All Purpose Flour

Flour helps absorb the moisture from other ingredients in the batter, which contributes to the cake’s texture and prevents it from being overly wet. It interacts with leavening agents like baking soda to create gas (usually carbon dioxide) that causes the pancake to rise. Flour is a primary structural ingredient in pancakes. It also produces a tender crumb in the cake.

• Cocoa powder

Cocoa powder provides a rich and intense chocolate flavour to the Dora cakes. Cocoa powder can influence the texture of the Dora cakes, making them slightly denser and more fudgy compared to traditional pancakes. Incorporating cocoa powder into Dora cakes batter allows for a delicious variation of the classic recipe. Chocolate Dora cakes offer a delightful twist on the traditional pancakes, appealing to those with a sweet tooth and a love for chocolatey treats.

• Baking soda

Baking soda reacts with acidic ingredients in the batter, to produce carbon dioxide gas. This gas forms bubbles in the batter, causing it to expand and rise when exposed to heat during cooking. As a result, the Dora cakes become light and airy, with a soft and fluffy texture. Baking soda also promotes Maillard browning reactions, which occur between amino acids and reducing sugars in the batter when exposed to heat. This leads to the development of golden-brown colour and rich flavour in the Dora cakes, enhancing their visual appeal and taste.

EQUIPMENT USED FOR MAKING FLUFFIEST CHOCOLATE DORA CAKES

You will need a few kitchen staples to bring this recipe together. They are mentioned below.

Measuring cups and measuring spoons are vital to get successful results in baking every time.

You will need a few mixing bowls and whisks to bring the batter and filling together.

You also require a non-stick pan to make the Dora cakes.

OTHER RELATED RECIPES FROM THE BLOG

• DORA CAKES

• ATTA JAGGERY PANCAKES

• COOKIE AND CREAM PANCAKE BOMBS

TIPS TO MAKE FLUFFIEST CHOCOLATE DORA CAKES

1. To ensure that your Dora cakes come out easily and clean, use non-stick pans. This will prevent the cakes from sticking and make them easier to remove once they’re cooked.
2. Do not grease the nonstick pan. The pancake will still come out smoothly and with even finish.
3. You can use low-fat dairy or dairy alternatives like almond milk or oat milk for a healthier cake.
4. Mix the pancake batter gently until just combined. Overmixing can result in tough and dense pancakes. It’s okay if there are a few lumps in the batter – they will disappear during cooking.
5. After cooking, immediately wrap the warm pancakes in a clean kitchen towel or plastic wrap. This will help retain moisture and keep the pancakes soft and pliable.
6. Make your chocolate ganache ahead of time and allow it to cool to room temperature or chill it in the refrigerator until it thickens. This will make it easier to handle and fill the Dora cakes without oozing out.

FLUFFIEST CHOCOLATE DORA CAKES

 

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Ingredients

• 1cup +1 tbsp milk
• 1tsp vinegar
• 1 cup all-purpose flour
• ¼ cup cocoa powder
• ½ tsp baking soda
• ¼ cup milk powder
• ½ cup icing sugar
• For the filling
• 1 cup fresh cream
• 2 cups milk chocolate, chopped

Instructions

1. Add vinegar to the milk and let it sit for 5 mins till it curdles.
2. In a bowl, add flour, cocoa powder, baking soda, milk powder and icing sugar and give it all a good whisk.
3. Make a small well in the centre and add the milk vinegar mixture. Whisk again till a smooth lump-free batter is achieved. It should have a ribbon consistency.
4. Now, heat a griddle or pan on low-medium heat. Pour the pancake batter over the hot griddle using a ¼ cup or a scoop to measure out equal portions every time.
5. Cover the pancake with a lid and let it cook for 3-4 mins on low heat. Flip it and cook the other side for another minute or two.
6. For the filling, just heat the cream and chocolate chunks in a microwave at 30 seconds intervals till everything is melted and combined.
7. Spead some of this chocolate filled on the pancake and sandwich it with another. Seal the edges to achieve the perfect look.

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If you like my Dora Cakes recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!