Pancake cake with chocolate and pumpkin

Ingredients:

Pancakes

• 1 cup premium wheat flour
• 1/4 cup cocoa powder
• 1/4 cup sugar
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 and 3/4 cups whole milk
• 4 tbsp (60 g) butter, melted and slightly cooled, plus more for greasing
• 3 large eggs
• 1/2 tsp vanilla extract

Filling

• 1/2 cup sugar
• 2 large eggs
• 3 tablespoons cornstarch
• 1/2 teaspoon pumpkin pie spice
• 1/2 tsp vanilla extract
• 1/4 teaspoon salt
• 1 cup whole milk
• 1 and 1/4 tbsp. pumpkin puree
• 1 cup chilled heavy cream

Chocolate glaze

• 120 g dark chocolate, chopped
• 1/2 cup heavy cream

Preparation:

1. Making pancake batter: in a mixer, mix flour, cocoa powder, sugar, pumpkin pie spice, salt, milk, melted butter, eggs, and vanilla. Stir, scraping the sides occasionally, until smooth. Pour the batter into a bowl; cover and let rest for 1 hour.
2. In a medium bowl, whisk together the sugar, eggs, cornstarch, spices, vanilla, and salt. Combine the milk and pumpkin in a medium saucepan and cook over medium heat, stirring constantly. Gradually whisk in the egg mixture and bring to a boil, whisking constantly, until very thick. Strain the filling through a fine-mesh sieve into a medium bowl, using a rubber spatula. Cover the filling with plastic wrap and refrigerate for 2 hours.
3. Beat the heavy cream in a large bowl with a mixer on medium speed until stiff peaks form. Fold the whipped cream into the filling in three batches until combined. Refrigerate until set, at least 1 hour.
4. Let's make pancakesLine a baking sheet with parchment paper. Heat the pan over medium heat; lightly grease it. Add about 3 tablespoons of batter to cover the bottom. Cook the pancake for 2 to 3 minutes. Carefully flip it over and cook for another 30 seconds. Transfer it to the prepared baking sheet. Repeat with the remaining batter to make about 20 pancakes, grease the pan with additional oil and stack the pancakes.
5. Assemble the cakePlace a crepe on a plate or cake stand and spread 2 to 3 tablespoons of pumpkin filling evenly over it. Top with another crepe and repeat with another layer of filling. Layer on the remaining crepes and filling, finishing with a crepe. Refrigerate the cake for at least 6 hours or overnight.
6. Make chocolate icingPlace the chocolate in a small bowl. Heat the heavy cream in a small saucepan over medium heat, then pour it into the bowl with the chocolate. Let it sit for 5 minutes, then stir until melted and smooth. Pour the glaze over the crepe cake, letting any excess drip down, then gently smooth it over the top with a small offset spatula. Let the chocolate set for 15 minutes.
   
   For a clean cut, run the knife under hot water and dry it before cutting.
   
   Recipe pancake cake with caramel.