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2000s Recipes + Menus

Chocolate Griddle Cakes with Chocolate Sauce

Serves 4 (dessert or brunch)
  • Active time:45 min
  • Start to finish:45 min
January 2004
We recommend serving these griddle cakes wih orange slices on the side.

For sauce

  • 1 cup heavy cream
  • 7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped

For griddle cakes

  • 1/2 cup Dutch-process unsweetened cocoa powder
  • 1 1/4 cups all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 whole large eggs
  • 1 large egg yolk
  • 3/4 cup well-shaken buttermilk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla
  • Unsalted butter for greasing griddle

Make sauce:

  • Bring cream to a boil in a 1-quart saucepan, then pour hot cream over chocolate in a bowl, gently whisking until smooth. Keep warm or at room temperature.

Make griddle cakes:

  • Sift together cocoa, flour, sugar, baking soda, and salt into a large bowl, then whisk in eggs, yolk, buttermilk, oil, and vanilla until combined well.
  • Heat a griddle or nonstick skillet over moderately low heat and lightly coat with butter.
  • Working in batches of 2 or 3, pour 1/4 cup batter per cake onto hot griddle and cook until bubbles appear on surface, 1 to 2 minutes. Flip cakes with a large spatula and cook until tops spring back when pressed gently, about 1 minute. Transfer to a plate and loosely cover with foil to keep warm. Add 1/2 teaspoon butter to griddle between batches.
  • Serve cakes in stacks, topped with chocolate sauce.