Black-and-White Pancake Cake

From the kitchen of Carly

Maple chocolate cake batter transforms into two oversized pancakes, layered with whipped mascarpone cream and silky chocolate ganache. It's the dessert pancake you've been craving: decadent yet balanced, served warm from a cast-iron griddle.

Black-and-White Pancake Cake

Layered pancakes stacked like cake, with a whisper of maple and dark chocolate running through every bite. The trick is cooking them low and slow on cast iron so the centers set without the edges charring, then building them into something that looks fancy but tastes like breakfast finally grew up. Mascarpone cream between the layers keeps it rich without being heavy.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1batch of Maple Chocolate Cake batter
  • 1/2 cupwater
  • 1/2 cupheavy cream, chilled
  • 1/2 cupmascarpone cheese, at room temperature
  • 1 1/2 tbsppure maple syrup *
  • 1 tspvanilla bean paste or pure vanilla extract
  • 5 ozbittersweet chocolate , chopped
  • 6 tbspheavy cream
  • 1A cast-iron griddle, about 10 × 17 inches in size**
  • 1A very thin
  • 1flexible metal spatula
  • 1such as a fish spatula

Instructions

  1. Preheat a griddle over low heat for at least 10 minutes. You want the griddle nice and hot at the lowest possible heat setting to avoid scorching the pancakes while still giving them time to cook through evenly.

  2. Build the pancake batter: whip up a batch of Maple Chocolate Cake, adding the water to the wet ingredients before whisking the batter until smooth.

  3. Coat the heated griddle generously with nonstick spray. Working 2 pancakes at a time, scoop two 1/2-cup measures of batter onto the surface. Using the back of a spoon, gently coax and swirl each one out to a 7 inch circle. Cook until the edges look dry and set and bubbles stop popping on the surface, around 4 minutes for the first side. Use a thin, flexible metal spatula to gently flip each one. Continue cooking for about 2 more minutes, until the centers spring back when lightly touched. Move the layers to wire racks and let cool completely. Repeat the scooping and cooking process until you have 8 cake layers in total.

  4. Line 2 large baking sheets with parchment paper. Distribute 4 cake layers in a single layer on each sheet. Chill in the refrigerator for 10 to 15 minutes.

  5. Build the cream filling: pour the cream into a medium bowl. Whip the cream on high speed until stiff peaks form. In a separate medium bowl, combine the mascarpone, maple syrup, and vanilla bean paste. Beat on low speed just until smooth and the mixture begins to thicken, about 30 seconds. Stop here: overbeating causes the mascarpone to seize. Gently fold in the whipped cream until evenly distributed throughout.

  6. Build the ganache filling: combine the bittersweet chocolate with the cream in a small heatproof bowl. Microwave on high power for 45 to 60 seconds. Whisk the ganache until the chocolate melts completely and the texture resembles chocolate pudding. Remove approximately 2 tablespoons of ganache to a small bowl and set aside for the final garnish drizzle.

  7. Assemble the cake by pulling the pancake layers from the refrigerator. Inspect the layers and select the most attractive one for the top, setting it aside. Place 1 cake layer on a serving platter or cake stand. Dollop on 1/3 cup of the maple mascarpone cream and use a small offset spatula to smooth it out, leaving a 1/2 inch border around the edge. Add a second layer on top and press lightly to help it stick. Spread roughly 2 1/2 tablespoons of ganache across, again leaving a 1/2 inch border. Continue the layering process 6 more times, alternating maple mascarpone cream and chocolate ganache between layers. Finish with the most attractive layer on top.

  8. Thin the reserved chocolate ganache with a drizzle of cream, only about 1/2 teaspoon or so, until it loosens to a honey-like consistency (warm the ganache in the microwave for around 10 seconds first to help loosen it up if needed). Drizzle the thinned ganache artfully across the top of the assembled cake. Chill the cake for around 30 minutes before serving. This cake can be made up to 1 day ahead; let it soften on the counter for 15 minutes before slicing.

Tips from the kitchen

  • Preheat your griddle low for at least 10 minutes, and stick with it. The longer, gentler cook gives you pancakes that are actually cooked through instead of burnt outside and raw inside.
  • Use a thin fish spatula or metal offset spatula to flip, not a thick pancake turner. You need the flexibility to slide under without deflating the layers.
  • Make all 8 pancake layers first and chill them on parchment-lined sheets before you touch the cream. Cold, firm layers are easier to stack without the filling squishing out the sides.

Variations

  • Skip the chocolate ganache and dust the top layer with cocoa powder and a pinch of fleur de sel for contrast and simplicity.
  • Swap the maple syrup for bourbon in the mascarpone cream and fold in crushed toasted hazelnuts for a deeper, nuttier structure.
  • Layer thin slices of fresh pear or fig between the pancakes along with the mascarpone cream for brightness against the dark chocolate.

Make ahead and storage

Store assembled cake covered in the refrigerator for up to 2 days. Unassembled pancake layers can be frozen for up to 1 month stacked between parchment; thaw at room temperature before layering with fresh filling.