Orange Chocolate Pancake Layer Cake. It's a mouthful. (You can thank me later!) Titles can be tricky. I could have gone with Jaffa Cake, but then that doesn’t work globally. (Am I right Kazakhstan?) This is a very easy way to achieve quite a spectacular cake. Please post images all over social media of your achievements, and don’t forget to hashtag me #cookingwithtenina so I can get Jaffa Cake envy...or whatever.
This is super simple to achieve. No baking involved. Just a steady pour with the batter. Anyone can do it! Go with rustic. Merry Christmas to everyone who is lucky enough to get a slice!
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- 150 Grams bakers or strong flour
- 60 Grams cocoa powder BUY
- 1 Teaspoon baking soda
- 1 Teaspoon baking powder
- 100 Grams pure maple syrup
- 240 Grams pot set yoghurt or Greek Recipe
- 4 eggs
- 1 Teaspoon vanilla bean paste BUY
- Pinches pink salt flakes BUY
- 1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
- Butter for frying
- 450 Grams cream
- 250 Grams mascarpone
- 2 Teaspoons vanilla bean paste BUY
- 3–4 drops doTERRA wild orange oil (optional but sooo good!) BUY
- Zest 1 orange, finely grated
- 50 Grams pure maple syrup
- 100 Grams chocolate dark, in pieces BUY
- 50 Grams cream
Place all pancake ingredients, except frying butter into the Thermomix bowl and blend 15 sec/speed 6.
Scrape down sides of bowl and repeat. Rest batter for 10 minutes.
Preheat a frying pan and dollop with butter between cooking each pancake on a low heat.You should get approximately six 16–18cm pancakes out of the mixture, using ⅔ cup batter per pancake. Cool them completely.
To make filling, place cream, mascarpone, vanilla, orange oil, orange zest and maple syrup into the Thermomix bowl and whip 20-40 sec/Butterfly/speed 4 until soft peaks form. Be careful not to over whip.
Remove from bowl and place filling into the fridge.
Without cleaning the Thermomix bowl make the ganache by placing the chocolate and cream into the bowl and heating 3 min/50°C/speed 1.
Stir with a spatula to finish combining.
Assemble cake by placing first layer onto a serving platter. Spread with some of the cream and drizzle a little ganache over.
Repeat with each layer until you have finished with the cream mixture. Drizzle with all remaining ganache. Refrigerate until ready to serve.