Chocolate Dorayaki with Custard
This post may contain affiliate links.This Chocolate Dorayaki is fluffy, rich, and lightly sweet with custard filling. It’s an easy twist on the classic Japanese snack. Surprisingly easy to make. Once you try it, you’ll want to make it again and again.
If you love my Japanese Dorayaki with Red Bean Paste, you’ll fall head over heels for this Chocolate Dorayaki. The pancakes are rich with cocoa, soft and fluffy like little chocolate clouds, and filled with smooth, creamy custard. It’s a comforting treat that tastes like something you’d find in a Japanese café.
I’ve always loved how Japanese desserts balance sweetness and texture. Try the buttery melt of Hokkaido Cheese Tart, the pillowy Japanese Milk Bun, or this custard-filled dorayaki that practically melts in your mouth. Each bite has that signature softness Japan is known for.
And if you’ve tried my other pancakes like Ube Mochi Pancakes, Pandan Serabi, or Mango Pancakes, you’ll find this one has its own personality. It is thicker and fluffier, yet still light enough to enjoy with tea or coffee. It’s that perfect middle ground between breakfast and dessert.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Cocoa powder – Use good-quality unsweetened cocoa powder for the best flavor and rich chocolate color. A dark or Dutch-processed cocoa gives the dorayaki a deeper, more decadent taste.
Cake flour – Cake flour helps the pancakes stay soft and fluffy. If you don’t have it, you can make your own by replacing 1 tablespoon of every cup of all-purpose flour with cornstarch.
Honey – Just a small amount of honey gives the batter a gentle sweetness and helps the pancakes brown beautifully when cooked.
Custard filling – Creamy, smooth, and slightly sweet. This pairs perfectly with the cocoa pancakes! You can make it fresh at home following my detailed guide on How to Make Custard Filling.
How to Make Chocolate Dorayaki
STEP 1. In a bowl, whisk together eggs, sugar, and vanilla extract (Image 1) until the sugar dissolves. Sift in flour, baking powder, baking soda, and cocoa powder (Images 2, 3), then whisk well until no lumps remain. Add honey (Image 4) and mix until smooth.
STEP 2. Pour in milk (Image 5) and whisk until fully combined (Image 6). Cover and let the batter rest for at least 15 minutes. This helps create a soft, fluffy texture. Heat a non-stick pan over medium heat (no oil needed), then pour one ladle of batter into the center. Cook until small bubbles appear on the surface (Images 7, 8).
STEP 3. Gently flip the pancake (Image 9) and cook the other side for about 1 minute. Transfer to a plate and continue until all the batter is used. To assemble, spoon 1–2 teaspoons of custard filling into the center of one pancake (Image 10), cover with another, and press the sides gently to seal (Images 11, 12). Your homemade Chocolate Dorayaki is ready to enjoy!
Pro Tips
- Rest the batter – Don’t skip the resting time. It allows the baking powder and baking soda to work their magic, creating that soft, fluffy texture with tiny, even bubbles.
- Keep the heat low to medium – Chocolate batter can brown faster than regular dorayaki. Cook them over low to medium heat so they don’t burn before the inside is cooked through.
- No oil needed – Cook on a clean non-stick pan without oil to get that smooth, even surface. Oil can cause patchy coloring or uneven browning.
- Mix before pouring – Always give the batter a gentle stir before each batch, the cocoa powder and flour tend to settle at the bottom. This keeps every pancake smooth and evenly colored.
- Don’t overfill – Use just one to two teaspoons of custard. Too much filling will cause the pancakes to slide apart or make it hard to seal the edges.
- Keep them soft – If you’re cooking in batches, stack the pancakes and cover them with a clean kitchen towel to keep them moist and warm until assembling.
Serving Suggestions
Chocolate Dorayaki pairs wonderfully with light, refreshing drinks like Lemongrass Pandan Drink or Ginger Lemon Drink.
You can also serve dorayaki as a sweet finish after a comforting Japanese meal such as Salmon Rice (Takikomi Gohan) or Japanese Gyudon.
FAQs about Chocolate Dorayaki
It’s made from a simple batter of eggs, sugar, cocoa powder, flour, honey, and milk. The pancakes are soft and fluffy, sandwiched together with creamy custard filling for a rich twist on the classic Japanese dorayaki.
Absolutely! You can swap custard for chocolate ganache, red bean paste, kaya jam, Nutella, or peanut butter. The recipe is very flexible, each filling gives the dorayaki a different flavor and texture.
That usually happens if the batter isn’t rested long enough or if the pan is too hot. Let the batter rest for at least 15 minutes and cook over low to medium heat for the perfect soft, even texture.
Yes, you can! Store them individually wrapped in the chiller for up to 3 days. They stay moist and fluffy. Just bring them to room temperature or warm them slightly before serving.
Regular Dorayaki uses a plain batter and red bean paste, while Chocolate Dorayaki has cocoa in the batter and is often paired with custard or chocolate filling. It’s richer, slightly more indulgent, but still has that signature soft, fluffy texture.
Storage
Once your Chocolate Dorayaki has cooled, wrap each piece individually in plastic wrap or parchment paper to keep them soft and fresh. Store them in the chiller for up to 3 days. They’ll stay wonderfully fluffy and moist.
When you’re ready to enjoy, take them out of the fridge and let them sit at room temperature for a few minutes, or warm them slightly in the microwave for that just-made texture. They’re perfect for an afternoon snack or tucked into a school lunch box for a sweet surprise.
More Lunch Box Snack Ideas
Chocolate Dorayaki with Custard Filling
Equipment
- 1 non stick pan
Ingredients
- 2 eggs
- 45 gr sugar
- 1 tbsp honey
- 1 tsp vanilla extract
- 90 gr cake flour
- 1 tbsp cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- 2 gr salt
- 20 gr milk
Instructions
- In a bowl, whisk together eggs, sugar, and vanilla extract until the sugar dissolves. Sift in flour, baking powder, baking soda, and cocoa powder, then whisk well until no lumps remain. Add honey and mix until smooth.
- Pour in milk and whisk until fully combined Cover and let the batter rest for at least 15 minutes. This helps create a soft, fluffy texture. Heat a non-stick pan over medium heat (no oil needed), then pour one ladle of batter into the center. Cook until small bubbles appear on the surface.
- Gently flip the pancake and cook the other side for about 1 minute. Transfer to a plate and continue until all the batter is used. To assemble, spoon 1–2 teaspoons of custard filling into the center of one pancake, cover with another, and press the sides gently to seal. Your homemade Chocolate Dorayaki is ready to enjoy!
Video
Notes
- Rest the batter – Don’t skip the resting time. It allows the baking powder and baking soda to work their magic, creating that soft, fluffy texture with tiny, even bubbles.
- Keep the heat low to medium – Chocolate batter can brown faster than regular dorayaki. Cook them over low to medium heat so they don’t burn before the inside is cooked through.
- No oil needed – Cook on a clean non-stick pan without oil to get that smooth, even surface. Oil can cause patchy coloring or uneven browning.
- Mix before pouring – Always give the batter a gentle stir before each batch, the cocoa powder and flour tend to settle at the bottom. This keeps every pancake smooth and evenly colored.
- Don’t overfill – Use just one to two teaspoons of custard. Too much filling will cause the pancakes to slide apart or make it hard to seal the edges.
- Keep them soft – If you’re cooking in batches, stack the pancakes and cover them with a clean kitchen towel to keep them moist and warm until assembling.
Always give the batter a gentle stir before each batch — the cocoa powder and flour tend to settle at the bottom. This keeps every pancake smooth and evenly colored. 5. Don’t overfill.
Use just one to two teaspoons of custard. Too much filling will cause the pancakes to slide apart or make it hard to seal the edges. 6. Keep them soft.
If you’re cooking in batches, stack the pancakes and cover them with a clean kitchen towel to keep them moist and warm until assembling.
This chocolate dorayaki turns out so soft and fluffy with that creamy custard center — it’s truly irresistible! I love how simple it is to make, and the balance of cocoa and custard is just perfect. If you try it, I’d love to hear what filling you used and how it turned out for you. Don’t forget to leave a rating below! 🍫✨