CHOCOLATE WAFFLE CAKE
I first developed this recipe for Hallmark's Home and Family. I wanted to create a celebration cake that could be made easily without turning on an oven, especially in the summer months. And, voila! This 6 layer chocolate waffle cake was born.
WHAT YOU NEED:
Hand mixer or stand mixer
1.5 cup all purpose flour
1 cup sugar
4 TB dark cocoa powder (I use Valrhona or Hershey’s)
1 tsp kosher salt
2 tsp instant coffee or espresso crystals
6 whole eggs – beaten
1 tsp vanilla extract
1 cup buttermilk, well shaken, at room temperature
2 cups semisweet chocolate chips
1 stick unsalted butter, melted
Vegetable spray for waffle iron
8 oz brick of cream cheese – at room temperature
8 oz carton Mascarpone cheese (if you don’t want this, just use another 8oz cream cheese)
4 cups confectioner’s (powdered) sugar
½ stick unsalted butter, softened at room temperature
4 tsp vanilla extract
pinch of salt
Chocolate Sauce – purchased
More chocolate chips
Raspberries or Strawberries
Preheat waffle maker
Melt the chocolate chips with the butter over a double boiler, whisk, and let cool.
Whisk together the first 5 ingredients in one bowl. In to another beat the eggs and vanilla, add the melted butter/chocolate mixture, and then add the buttermilk. Gently add the wet ingredients to the dry and stir until just combined. Let the batter rest for 5 minutes.
Spray the waffle iron with vegetable spray or brush with butter, and make a test waffle with a couple of TB of batter to make sure settings produce a crispy waffle that is easily removed. Pour in about 3/4c waffle batter and with heat proof spatula quickly guide the batter to the edges. When the edges start to crisp, close the waffle iron. Cook until edges are dark brown and when steam stops emitting from the waffler.
Proceed to make the remainder of the waffles and let them cool on a wire rack to room temperature.
In a separate bowl, use an electric mixer to whip the cream cheese and mascarpone with the butter until fluffy. Scrape down the sides of the bowl, and start adding the powdered sugar 1 cup at a time until incorporated. Once all the powdered sugar is added, add in the vanilla, a pinch of salt and beat until fluffy.
Place one waffle on a serving platter. Anchor to the plate with a dab of frosting. Frost with cream cheese frosting, and repeat until you have a 6-8 layer “cake.” Frost top with cream cheese frosting, then top with berries and drizzle with chocolate sauce.
KIDDOCJJ Tips: Measure and mix the dry ingredients for these waffles, put in a ziplock and keep in the freezer. Write the measurements of the wet ingredients directly on the bag with a Sharpie, and you'll always be able to make a surprise stash of chocolate waffles.
These make incredible ice cream sandwiches as well....just soften your favorite flavor of ice cream, "frost" one waffle and top with another. Freeze until ice cream is firm, then portion as you see fit.