Chocolate Pancake Cake with Berries

Step-by-step preparation

In a bowl, mix the flour, salt, bicarbonate of soda and sugar thoroughly
Sift the cocoa over the mixture
In another bowl, beat together the almond milk, eggs, butter and vanilla essence
Add the liquid mixture to the bowl of flour and stir until smooth. Do not beat; mix lightly until all the ingredients combine
Whip the cream until very firm and keep in the refrigerator
Preheat the 25 cm Saladmaster Titanium Frying Pan over medium heat until a few drops of water glide across the surface like mercury (5–7 minutes)
Reduce the temperature to minimum, brush the base of the frying pan with vegetable oil and adjust the heat as you cook the pancakes
Measure out one-fifth of the batter (to make 5 pancakes) and pour onto the preheated griddle. Move the frying pan to spread the batter evenly
Cook for 2–3 minutes until small bubbles form on the surface. Turn over and cook for another 2–3 minutes, until done.
Set the pancake aside on a plate
Continue cooking pancakes with the remaining batter; you should get about 5. Adjust the heat between minimum and medium as needed, then set aside until cold
To finish the cake, put down one pancake, top with a layer of cream and mixed berries and repeat until all the pancakes are used. Decorate the top layer with cream and the remaining berries to taste.
Keep the cake in the refrigerator until ready to eat.
To make slicing easier, secure the layers with bamboo skewers and cut with a serrated knife