Stack ’em high with mascarpone, jam, chocolate sauce and blueberries – yum!
Chocolate pancake layer cake
SERVES 6 PREP 25 MINS COOK 15 MINS
What you need:
✱ 300g plain flour
✱ 2tbsp cocoa
✱ 1tsp baking powder
✱ 1tsp bicarbonate of soda
✱ 90g light soft brown sugar
✱ 284ml carton buttermilk
✱ 75ml milk
✱ 2tsp vanilla extract
✱ 2tbsp vegetable oil, plus a glug
✱ 150g blueberries
FOR THE FILLING
✱ 250g tub reduced-fat mascarpone
✱ 3tbsp semi-skimmed milk
✱ 10tbsp no-sugar strawberry jam (we used St Dalfour)
FOR THE DRIZZLE
✱ 100g dark chocolate, broken up
✱ 30g butter
✱ 2tbsp golden syrup
What you need to do:
1 In a large bowl, mix together the flour, cocoa, baking powder, bicarb and sugar.
2 In a measuring jug, combine the buttermilk, milk, vanilla and oil. Whisk together with a fork. Pour the wet ingredients into the dry and whisk together to make a thick, smooth batter.
3 Heat a heavy-based non-stick frying pan with a glug of oil. Add a large ladleful of the batter to spread to an 18cm round. Cook very gently, and when bubbles start appearing on the surface after a min or two, turn the pancake over with a large spatula. Cook for another min on the other side. Transfer to a plate.
4 Repeat with the remaining batter to make six pancakes, interleaving each pancake with greaseproof paper. Wrap in foil and keep warm in a low oven.
5 For the filling, mix the mascarpone and milk to make a spreading consistency.
6 For the drizzle, put the chocolate, butter, syrup and 4tbsp boiling water in a bowl resting over a pan of simmering water. Stir occasionally until melted.
7 Spread and stack the pancakes with alternate layers of mascarpone and jam, finishing with mascarpone. Sprinkle the blueberries on top and drizzle over the chocolate sauce. Serve immediately.
Per serving 470 cals, 18g fat (13g sats), 52g carbs
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