Chocolate Raspberry Waffle Cake

Breakfast for dessert? Yes, please! Topped with fresh raspberries, these chocolate protein waffles are so good between layers of light whipped cream. For extra chocolaty fun, fill the waffle holes with chocolate syrup for even more flavor and ooze.

AuthorMackieDifficultyBeginner

Waffles
 2 cups Flour
 4 tbsp Sugar
 4 tsp Baking powder
 ½ tsp Salt
 3 tbsp Cocoa powder
 2 Eggs
 1 ½ cups Milk
 6 tbsp Unsalted butter, melted
 1 tsp Vanilla
Whipped Cream Filling
 2 tsp Cream cheese, heaping
 2 tsp Vanilla
 2 cups Heavy whipping cream
 4 tbsp Confectioners' sugar
 Fresh raspberries, for garnish
 Confectioners' sugar, for garnish

Waffles
1

Combine the dry ingredients. Form a well in the center of the dry ingredients and pour the wet ingredients into the well. Stir until homogeneous; the batter will be slightly lumpy- do NOT over beat.

2

Preheat the waffle iron and spray with oil. Scoop the batter into the iron and be sure that your batter covers the entire iron (it won't expand over all the little waffle squares, you need to cover them with batter for waffles sans holes.) Cook until the waffles are fluffy, then set on a wire rack to cool. (Don't stack like pancakes or they'll get soggy.)

Whipped Cream Filling
3

Beat the cream cheese; then add the vanilla and a few tablespoons of the heavy cream. Gradually add the remaining heavy cream. Add the confectioners' sugar and beat on high until stiff peaks form.

4

Set one waffle on a plate and then cover with whipped cream. (For an extra chocolate alternative, fill the holes with chocolate syrup before topping with whipped cream.) Repeat with each layer except the top. Set the top waffle on the tower and pour chocolate syrup into the holes of the waffle. Set fresh raspberries around the top of the waffle and then dust with confectioners' sugar. Store in the refrigerator.

Ingredients

Waffles
 2 cups Flour
 4 tbsp Sugar
 4 tsp Baking powder
 ½ tsp Salt
 3 tbsp Cocoa powder
 2 Eggs
 1 ½ cups Milk
 6 tbsp Unsalted butter, melted
 1 tsp Vanilla
Whipped Cream Filling
 2 tsp Cream cheese, heaping
 2 tsp Vanilla
 2 cups Heavy whipping cream
 4 tbsp Confectioners' sugar
 Fresh raspberries, for garnish
 Confectioners' sugar, for garnish

Directions

Waffles
1

Combine the dry ingredients. Form a well in the center of the dry ingredients and pour the wet ingredients into the well. Stir until homogeneous; the batter will be slightly lumpy- do NOT over beat.

2

Preheat the waffle iron and spray with oil. Scoop the batter into the iron and be sure that your batter covers the entire iron (it won't expand over all the little waffle squares, you need to cover them with batter for waffles sans holes.) Cook until the waffles are fluffy, then set on a wire rack to cool. (Don't stack like pancakes or they'll get soggy.)

Whipped Cream Filling
3

Beat the cream cheese; then add the vanilla and a few tablespoons of the heavy cream. Gradually add the remaining heavy cream. Add the confectioners' sugar and beat on high until stiff peaks form.

4

Set one waffle on a plate and then cover with whipped cream. (For an extra chocolate alternative, fill the holes with chocolate syrup before topping with whipped cream.) Repeat with each layer except the top. Set the top waffle on the tower and pour chocolate syrup into the holes of the waffle. Set fresh raspberries around the top of the waffle and then dust with confectioners' sugar. Store in the refrigerator.

Chocolate Raspberry Waffle Cake

Thanks to Grace And Good Eats for the waffle recipe, A Homemade Mess for the whipped cream recipe, and Pure Wow for the inspiration!

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