I literally could not believe my eyes when I saw this dessert. It looks unbelievably decadent, like a stack of rich chocolate whoopie pies hugging sweet maple cream. I mean, come on – look at that photo. That chocolate drizzle is PERFECTION! I absolutely cannot wait for a special occasion to roll around, because I know what I'm whipping up next time a delectable dessert is in order.
P.S. You can also find it in Shauna's book, Real Sweet.
Black and White Pancake Cake
Prep Time: Cook Time: Difficulty: Medium
Makes 8 - 10 servings.
Recipe adapted from Shauna Sever for Camille Styles
What You'll Need
For the cake:
1 1/2 cups unbleached all-purpose flour, spooned and leveled
3/4 cup unsweetened natural cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon fine sea salt
1 cup pure maple syrup (dark or very dark preferred)
1 cup 2% Greek yogurt
2 large eggs
1/2 cup water
1/4 cup grapeseed or canola oil
1 teaspoon pure vanilla extract
For the cream filling:
½ cup heavy cream, chilled
½ cup mascarpone cheese, at room temperature
1½ tablespoons pure maple syrup (again, dark or very dark preferred)
1 teaspoon pure vanilla extract
For the ganache:
5 ounces bittersweet chocolate (60% to 70% cacao), chopped
6 tablespoons heavy cream
1. Make the batter: First, sift together flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk together water, syrup, yogurt, eggs, oil, and vanilla extract. Combine the two mixtures, whisking until smooth.
2. Make the pancakes: Preheat griddle over low heat for at least 10 minutes. Spray generously with nonstick spray, and then make pancakes, two at a time if possible. Each pancake should be a ½-cup scoop of batter. Use the back of a spoon to gently coax batter into 7-inch circle. Cook the pancakes until the edges appear dry and set and bubbles are no longer popping on the surfaces, about 4 minutes on the first side. Flip, then cook about 2 minutes more. Let cool completely on wire racks. Repeat the process until you have 8 pancake layers. Line 2 large baking sheets with parchment paper and place 4 cake layers in a single layer on each sheet. Chill in the refrigerator for 10 to 15 minutes.
3. Make cream filling: In a medium bowl, beat heavy cream with an electric mixer until stiff peaks form. In a separate bowl, beat mascarpone, maple syrup, and vanilla on low speed until mixture is smooth and begins to thicken, about 30 seconds – no more. Gently fold in whipped cream until smooth.
4. Make the ganache: In a small heatproof bowl, combine bittersweet chocolate and cream. Microwave on high for 45 to 60 seconds. Whisk the ganache until the chocolate is melted and the ganache is smooth. Set aside 2 tablespoons of ganache for garnish.
5. Assemble the cake: First of all, set aside the prettiest pancake to be the top layer. Place 1 layer on serving plate. Scoop about 1/4 cup of maple mascarpone cream and smooth it out, leaving a ½-inch border all around. Place a second layer on top, pressing lightly. Spread about 2½ tablespoons of ganache onto the layer, also with a ½-inch border around the cake. Continue the layering process 6 more times, alternating maple mascarpone cream and chocolate ganache with the layers, placing the best-looking cake layer on top.
6. Finally: Warm remaining ganache in the microwave to loosen, then add ½ teaspoon cream to thin it slightly. Drizzle ganache artistically over cake. Chill the cake for about 30 minutes before serving. Enjoy!