Chocolate Dorayaki

Chocolate Dorayaki

Why are so many people in Japan so fond of chocolate? This recipe is chocolate on chocolate on chocolate!

Ingredients: 6 to 8 dorayaki

The dorayaki pancakes:
2 large
80 g
1 tablespoon
1 tablespoon
◎Cake flour
100 g
◎Rice flour
20 g
◎ Unsweetened cocoa powder
20 g
●Baking soda
1/2 teaspoon
1/2 tablespoon
about 2 tablespoons
Vegetable oil
a tiny bit
■Chocolate custard (Use "Koyukki"'s Recipe ID: 786886 ):
1/3 of the recipe
Chocolate bar
1 bar - 60 g
Cake flour and cornstarch
1 tablespoon each
1 heaping tablespoon
Vanilla essence
a small amount
to taste
5 g
Chocolate whipped cream:
30 g
Whipped cream (vegetable based or regular)
100 ml
Cacao liqueur
1 teaspoon


1. Bring the eggs to room temperature. Sift the ◎ cocoa powder with a tea strainer before adding to the other flours; sift the flours together. Dissolve the ● baking soda in water.
2. Beat the eggs in a bowl. Add the sugar in two batches while beating with a handheld mixer. Add the honey and mirin while beating, and continue to beat until the batter is thick and creamy.
3. Keep beating until the batter forms a thick ribbon that remains on the surface of the batter for a while when your whisk is lifted. Add the ● baking soda combination and mix in well.
4. Add the sifted ◎ flours and fold them in, trying not to overmix. Change to using a rubber spatula, add 2 tablespoons of milk and mix quickly. (See Helpful Hints)
5. Cover the batter with plastic wrap, and rest in the refrigerator for 30 minutes. Make the chocolate custard filling in the meantime. See Recipe ID: 786886. Chill when it's done.
6. Heat a frying pan over low heat, add just a tiny bit of oil, and wipe out any excess with kitchen towels. Pour in the batter to about an 8-10 cm diameter pancake and cook.
7. The heat should be very low. Cover with a lid and cook for 1-2 minutes. When the top of the pancake forms air bubbles, turn it over and cook on the other side for about 20-30 seconds. Take out the pancake.
8. Cover the cooked pancakes immediately
9. Make the chocolate whipped cream. Put the chopped up chocolate in a bowl, add 2 tablespoons of cream and microwave for 20 to 30 seconds to melt the chocolate.
10. Add the chocolate liqueur to the Step 9 mixture and mix well. Leave to cool down.
11. Whip up the remaining heavy cream in a bowl until it's very thick. Add the cooled down mixture from Step 10, and the chocolate whipped cream is done. Put it into a piping bag ready to go.
12. Assemble the dorayaki. Pipe out some of the whipped cream onto a pancake, and put some custard cream in the middle. Cover with another pancake.
13. Cut a shaped hole in a piece of paper, place the paper on top of a dorayaki and dust with powdered sugar for a cute finish.

Story Behind this Recipe

I copied something like this that I bought at a convenience store.
The triple-chocolate threat will defeat you chocolate lovers!