Ingredients Jump to Instructions ↓

  1. 1 cup heavy cream

  2. 7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped

  3. 1/2 cup Dutch-process unsweetened cocoa powder

  4. 1 1/4 cups all-purpose flour

  5. 1 cup sugar

  6. 1/2 teaspoon baking soda

  7. 1/8 teaspoon salt

  8. 2 whole large eggs

  9. 1 large egg yolk

  10. 3/4 cup well-shaken buttermilk

  11. 1/4 cup vegetable oil

  12. 1 teaspoon vanilla

  13. Unsalted butter for greasing griddle

Instructions Jump to Ingredients ↑

  1. Make sauce:

  2. 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.

  3. Make griddle cakes:

  4. 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.

  5. Heat a griddle or nonstick skillet over moderately low heat and lightly coat with butter.

  6. 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 more. Transfer to a plate and loosely cover with foil to keep warm. Add 1/2 teaspoon butter to griddle between batches.

  7. Serve cakes in stacks, topped with chocolate sauce.


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