Make the pancakes by beating the milk, eggs and pinch of salt. Add the flour in lots - you need to get a thick consistency. Stir until it's a smooth mixture, divide it into equal 2.
Put the vanilla in one and the cocoa in the other. In a pan smeared with a little oil, pour some of the mixture and distribute it along the bottom. Once it turns golden on one side, flip it to the other. Do this for all of the mixture.
Once the pancakes are ready, smear the vanilla ones with brown chocolate and the cocoa ones with white chocolate, then roll them up. Leave a little of the two types of chocolate spread for decoration.
Leave them aside to cool. In the meantime, beat the cream. Divide it into 2 - leave one as is and add the cocoa to the other.
Assemble the cake in a cake form with removable sides - I used a 10″ (25 cm) one. Alternate between cocoa and vanilla pancakes. Cover them with the cocoa cream and smooth it out well to fill all the gaps.
Pour the white cream on top and smooth it out. Leave it to harden for 1-2 hours. Take it out by sliding a knife along the edge of the form and then opening it. Decorate with the set aside chocolate spread and sprinkle cocoa along the edges of the cake.