Introduction: Chocolate Waffle Cake
For those of you who like making chocolate cake, and making waffles, why not do something new and put them together?
What do you get when you cross a waffle with a chocolate cake?
Answer:Chocolate Waffle Cake
Chocolate waffles layered with rich chocolate icing.
Step 1: Ingredients
The icing recipe below is only enough to have a very thin layer on each waffle, including the top. It is not enough to ice the sides of the cake, as you can see in the picture. So if you want to have more, and thicker icing, I definitely suggest you double the icing recipe. (That is, if youmake 4 large Belgian waffles as the instructable says). If not, you have a minimally-iced cake, like I did, which is fine.
For the waffles: (makes 4-5 large Belgian waffles)
1 cup coconut milk
¾ cup warm coffee
½ cup chocolate chips, melted
½ cup vegetable oil
4 tablespoons sugar
1 ½ cups white whole wheat flour
1 cup all-purpose flour
½ cup cocoa powder
4 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon vanilla
1 cup chocolate chips (= 8oz baking chocolate)
⅔ cup heavy cream
4 tablespoons butter
1 teaspoon vanilla extract
¼ cup sugar
1 teaspoon corn syrup
Step 2: Preparation
Prepare a large Belgian waffle iron according to manufacturer’s instructions.
This is the one I used: Cuisinart Belgian Waffle Maker
Step 3: Dry Ingredients
In a separate medium bowl, combine flours, 4 tablespoons sugar, cocoa, baking powder, and salt.
Step 4: Wet Ingredients
Dump eggs, coconut milk, oil, and vanilla, into a large bowl.
I tried using a blender, which is why I have pictures of it; but it was a bad idea: the batter was too thick, and I ended up using a bowl instead. So don't be confused by the pictures ;)
Step 5: Dry + Wet
Dump the dry ingredients into the large bowl with wet ingredients, and mix until smooth and incorporated.
Step 6: Coffee and Chocolate
Heat the coffee up in a microwave-proof dish.
Dump in 1/2 cup chocolate chips.
Stir until melted and combined with coffee.
Pour chocolate/coffee mixture into batter.
Mix until combined.
Step 7: Iron the Waffles
Cook batter in waffle iron, according to instructions. (With my waffle iron I used the no. 3 setting)
You should turn out with 4-5 large waffles. Optionally, you can use a small portion of left over batter: pour the small portion of leftover batter into one corner of the waffle maker. You can use this for decoration on the top of the cake later.
Step 8: The Icing: Part #1
Heat heavy cream and butter in saucepan on medium heat until it just begins to boil. Make sure butter is melted. Return heat to low, and stir in corn syrup, and sugar, until sugar is dissolved. Add vanilla.
Step 9: The Icing: Part #2
Pour hot mixture over chocolate chips in a medium metal bowl, and stir until chocolate is melted.
Step 10: The Icing: Part #3
Place chocolate mixture in bowl in a ice bath, and stir until frosting hardens a bit. Take out of ice bath and whip with a beater until it is light and fluffy.
Step 11: Ice the Cake
Don't ice the waffles until they are completely cooled.
Place one waffle on a serving dish. Spread frosting thinly over it.
Place the second waffle down over, and spread frosting over that.
Do this with the rest of the waffles, spreading over the final part in a thin layer, not the sides.
Here's where that extra optional waffle corner comes in: You can place it how you want to on the top of the cake on the icing. See picture.
Place in fridge for 15 minutes before serving.
There is not much icing for the waffles, which is why you should only do thin layers, and not over the sides. But if you want to, you can double the icing, and make it look more like a standard cake.
However, this look still looks good as you can see the sides of the waffles, and reduces sugar.
Step 12: Done!
Participated in the
Beyond the Comfort Zone Contest
Participated in the
Snacks Contest 2016
Participated in the
Slow Food Contest