Chocolate Dorayaki with Custard Filling

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5 from 1 vote

Chocolate Dorayaki with Custard Filling

Soft, fluffy chocolate dorayaki filled with creamy custard — an easy Japanese dessert you can make at home!

Prep Time20

Cook Time10

Total Time30

Course: Breakfast, Dessert, Desserts, Snack

Cuisine: International, Japanese

Servings: portions

Calories: 242kcal

Author: Claudia

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.

4. 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.

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.

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