Sift together the flour, cocoa, baking powder and sugar. Gently whisk together the eggs and milk, then add to the dry ingredients. Mix everything gently until just combined, then cover with clingfilm and leave in the fridge for 20 minutes to rest.
Meanwhile, place the chocolate, milk and butter in a small saucepan over a gentle heat, stirring often until melted and combined. Remove from the heat and add the golden syrup, whisking until shiny. Cover to keep warm until needed.
Heat a large frying pan over a medium heat and brush lightly with oil. Using a large spoon, carefully drop batter on to the base of the pan to make pancakes about 10cm across. Cook for roughly 45 seconds until bubbles start to appear on the surface and the pancake is lightly browned on the underside, then flip over and cook for a further 45 seconds. Remove and set aside on a plate. Add more oil to the pan as necessary. Stack the pancakes separated by greaseproof paper to prevent sticking, and keep warm until all the pancakes are cooked.
Serve in a stack drizzled with the chocolate sauce, cream and chocolate beans.