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Home / Recipes / Eggless Dorayaki Cake Filled with Chocolate-Gulkand-Peanut Butter Ganache

Photo of Eggless Dorayaki Cake Filled with Chocolate-Gulkand-Peanut Butter Ganache by Sujata Hande-Parab at BetterButter

Eggless Dorayaki Cake Filled with Chocolate-Gulkand-Peanut Butter Ganache

Sujata Hande-Parab
30 minutes
Prep Time
5 minutes
Cook Time
4 People
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ABOUT Eggless Dorayaki Cake Filled with Chocolate-Gulkand-Peanut Butter Ganache RECIPE

Dorayaki cake is originated from Japan, Dora means Gong. It is basically puffed sweet pancake filled with Azuki red bean paste. It is the favorite food of cartoon character Doraemons. It is also referred as Yummy buns, Doracakes in some of the places. In this recipe I have used equal quantity of Maida and Wheat flour, baking powder as a rising agent, flavored with vanilla essence, honey and sugar is been used as a sweetener and Milk to prepare batter. Filled with dark chocolate-peanut butter-gulkand ganache. These cakes were super spongy, moist and had so many flavors. Any filling of your choice can be used i.e. Custard filling, Nutella, jam, butter etc.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Japanese
  • Pan fry
  • Whisking
  • Boiling
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. Wheat flour – 5 tbsp.
  2. flour or Maida – 5 tbsp.
  3. Powdered sugar / castor sugar – 2tbsp
  4. Baking powder – 2 tsp
  5. honey / Date Syrup– 2tbsp
  6. Milk – ¼ - ¾ cup (Add more or less to adjust the consistency)
  7. Vanilla essence – ¼ tsp
  8. ghee/Oil – 2 tbsp
  9. For filling - Dark chocolate – 75 gms
  10. cream – 35 grams
  11. Gulkand – ½ tbsp.
  12. Crunchy peanut butter – ½ tbsp.
  13. For Garnishing – melted dark chocolate.
  14. For serving – honey or date syrup, fresh fruits


  1. Chocolate-Gulkand-Peanut Butter Ganache - Chop Dark chocolate. Melt it in a double boiler or microwave for 1 minute. If using microwave keep checking after every 10 seconds.
  2. Keep stirring after each cooking interval. Do this till chocolate melts completely
  3. Boil cream in another pan. add Peanut butter and Gulkand. Stir.
  4. Add melted chocolate. Mix well till it incorporates well with each other.
  5. Let it cool. Refrigerate for 30 minutes.
  6. Cake - sift Maida, wheat flour, baking powder in a deep bowl. Add sugar. Mix well.
  7. Take honey, milk in another bowl. Whisk well till it combined well.
  8. Add wet mixture slowly into dry mixture. Fold gently. If required, increase quantity of milk to adjust the consistency. Don’t over-mix.
  9. Cover and keep aside for 15-20 minutes.
  10. In a nonstick pan heat ghee on medium high heat. Spread it evenly using spatula or silicone brush.
  11. Pour or gently spread 2 tbsp. batter on greased pan into small circles. Reduce the flame to low, cook for 1 ½ minute. Bubbles will form on the top of cake.
  12. Flip the cake and cook from another side for 1-2 minute or until lightly browned and cooked in the middle.
  13. Remove it on a plate. Let it cool for few seconds.
  14. Assembling - Fill the pancake with 1 ½ tbsp. prepared ganache. Place another one on top of it making it look like a sandwich.
  15. Your Dorayaki cake is ready. Drizzle some honey. Or garnish it with some fresh fruits and serve with a cup of tea or coffee.

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Reema Garg
Reema Garg   Jan-15-2018


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