Are y’all ready for a serious treat today? How gorgeous is this Black and White Pancake Cake! First off, the idea of a pancake cake is downright amazing. Why NOT turn this breakfast treat into a celebration dessert? Shauna Sever totally speaks my love language: sugar. Not just any sugar though. Shauna’s latest book Real Sweet is full of over 80 crave-worthy treats made with natural sugars! Hooray! She is not only an uber talented baker but just about the sweetest and funniest gal around. She is also the author of Marshmallow Madness (one of my personal favorite books) and Pure Vanilla!
In her latest book, Shauna provides recipes for a broad range of sweets; from family-friendly favorites to dinner party showstoppers, this irresistible collection includes grab-and-go Breakfast Cookies, Dark, Fudgy Muscovado Brownies, sweet-and-salty Raw Sugar and Mascarpone Caramels, and a festive Five-Flavors Party Cake—all without a speck of refined sugar! Today I’m SO thrilled to get to share a special sneak peek look inside her new book with the recipe for this amazing Black and White Pancake Cake!
You can ask my husband, this book has been on my lap every evening since it hit my doorstop. I just love perusing the amazing recipes and looking at the gorgeous photos. Shauna is truly such a talent. This would mae such a wonderful gift to any avid home-bakers. I have several friends getting married this year and know that this would be a sweet bridal shower gift too!
“Talk about a showstopper! A stack of traditional flapjacks with butter and syrup is fabulous enough as is, but here we’re taking that idea into mind-blowing dessert territory. Maplesweetened chocolate cake batter is cooked up like pancakes into thin layers and then sandwiched with lots of maple cream that beckons for a covert finger swipe. A few hidden slicks of bittersweet chocolate ganache add a major swoon factor to this over-the-top sweet stack.” – Real Sweet
Black and White Pancake Cake
- 1 batch of Maple Chocolate Cake batter page 99
- ½ cup 4 ounces/113 grams water
- ½ cup 4¼ ounces/120 grams heavy cream, chilled
- ½ cup 4 ounces/113 grams mascarpone cheese, at room temperature
- 1½ tablespoons 1⅛ ounces/32 grams pure maple syrup (dark or very dark preferred)*
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 5 ounces 142 grams bittersweet chocolate (60% to 70% cacao), chopped
- 6 tablespoons 3 ounces/85 grams heavy cream
- Preheat a griddle over low heat for at least 10 minutes. (You want the griddle nice and hot over as low heat as possible to avoid burning the pancakes and to give them ample time to cook through.)
- Make the pancakes: Whip up a batch of Maple Chocolate Cake, adding the water to the wet ingredients before whisking the batter until smooth.
- Spray the griddle generously with nonstick spray. Making 2 pancakes at a time, pour two ½-cup scoops of batter onto the griddle. Use the back of a spoon to gently swirl and coax the pancakes into 7-inch circles. 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. Use a thin, flexible metal spatula to gently flip the pancakes. Cook about 2 minutes more, or until the centers of the pancakes spring back when lightly
darkest maple syrup in the cake and the filling will help
the maple flavor come forward a little more.
**You can also use a very large heavy-bottomed skillet;
you’ll just have to cook the pancakes one at a time, and
the cooking time may vary.
Thanks so much to Shauna for letting us share this recipe! Visit Amazon to purchase Real Sweet!