Indulge in a decadent delight with our Dark Chocolate Waffle Cake layered with luscious raspberry puree cream filling!
Ingredients:
• 1 cup dark chocolate chips
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 2 large eggs
• 1 1/2 cups milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• 1/4 cup powdered sugar
• 1 cup heavy cream
Directions:
. Preheat your waffle iron and lightly grease it.
. In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring until smooth. Set aside to cool slightly.
. In a large mixing bowl, combine flour, cocoa powder, baking powder, salt, and granulated sugar.
. In another bowl, whisk together eggs, milk, vegetable oil, and vanilla extract. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined.
. Fold in the melted chocolate until evenly distributed.
. Pour the batter onto the preheated waffle iron and cook according to the manufacturer’s instructions until crispy and cooked through. Repeat with the remaining batter.
. In a blender, puree the raspberries until smooth. Strain the puree through a fine mesh sieve to remove the seeds.
. In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold in the raspberry puree until fully incorporated.
. To assemble the cake, place one waffle layer on a serving plate, spread a generous amount of raspberry cream filling over it, then top with another waffle layer. Repeat until all waffle layers and filling are used.
. Chill the cake in the refrigerator for at least 30 minutes before serving.
. Garnish with fresh raspberries and a dusting of cocoa powder if desired. Slice and enjoy!
