Black-and-White Pancake Cake

batch of Maple Chocolate Cake batter:

6 3/4 ounces/192 grams unbleached all-purpose flour, spooned and leveled

2 1/2 ounces/72 grams unsweetened natural cocoa powder

baking soda

baking powder

fine sea salt

11 7/8 ounces/242 grams 2% Greek yogurt

11 7/8 ounces/336 grams pure maple syrup (dark or very dark preferred)

large eggs

2 ounces/57 grams grapeseed or canola oil

pure vanilla extract

4 ounces/113 grams water

4 1/2 ounces/120 grams heavy cream, chilled

4 ounces/113 grams mascarpone cheese, at room temperature

1 1/8 ounce/32 grams pure maple syrup (dark or very dark preferred*)

vanilla bean paste or pure vanilla extract

bittersweet chocolate (60% to 70% cacao), chopped

3 ounces/85 grams heavy cream

cast-iron griddle (about 10 x 17 inches in size **)

very thin (flexible, metal spatula, such as a fish spatula)