This cake is made of layers of luxurious waffles with curd raspberry cream and viscous ganache. And it’s really cool that you don’t have to spend hours cooking it. For baking and assembling this the cake in total takes about 40 minutes, for this we need – waffle maker for round waffles. Great for holiday breakfast or unexpected guests. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 460 gr. chocolate cake mix and ingredients for her cooking
- 2 tbsp. frozen raspberries
- 1/4 Art. powdered sugar, + optionally for sprinkling, (not necessary)
- 0.5 tbsp. mascarpone cheese
- 1 tsp vanilla extract
- 1.5 tbsp. fat cream
- 170 gr dark chocolate chips
- 0.5 tbsp. fresh raspberries
- Special equipment: waffle maker for round waffles
Recipes with similar ingredients: waffles, cupcake mix, dark chocolate, chocolate chips (granules), mascarpone cheese, cream, raspberries
Recipe preparation:
- Heat the waffle iron to medium temperature. Prepare the mixture for chocolate cake according to package directions.
- Pour 1/3 tbsp. dough into the center of the waffle iron, lower the lid and bake 1-1.5 min. until the cake is light brown and spring when pressed. Use a fork to remove the resulting cakes put it on the baking rack to let it cool completely. Follow all the steps with the remaining test; in the end it should turn out 8 waffle cakes. Allow them to cool completely.
- In a food processor, beat raspberries with powdered sugar until dust conditions. Add mascarpone cheese, vanilla extract and 1 tbsp. punch the cream until a thick creamy texture is obtained.
- Pour chocolate chips into a medium-sized bowl. AT a small saucepan over medium heat, heat the remaining 0.5 tbsp. cream until small bubbles and a slight boil appear. Pour out cream on chocolate and mix until it melts and the mixture will become smooth.
- Put 1 waffle cake on a dish or cake stand. WITH Using a curved pastry scapula, evenly distribute the surface of the cake 1/4 Art. raspberry mixture, mainly pushing it to the edges and leaving a small indentation in the center. Pour 1 tbsp. l chocolate ganache in the recess and cover on top with another waffle cake.
- Follow these steps with the rest of the cakes, raspberry cream and ganache, ending with raspberry cream. Decorate the top of the cake fresh raspberries and pour the remaining ganache (if necessary, ganache became more liquid, heat it in the microwave for a few seconds and mix). Sprinkle before serving icing sugar cake.
