As a food blogger, you learn that sometimes things don’t go as planned, and it is important that you always have a back up plan. But then sometimes, the back up plan does not work either. That is when it turns out to be a great learning lesson.
I learned this in the very early stages of cooking for Foolproof Living. At first, in order to make sure that I am prepared for a disaster, I bought 2 of the same ingredients. That way, I thought, I would always have enough to make it again. But as you can imagine, it got very costly in no time, and there was never a guarantee that it would work when I made it the second time.
It was not long after I knew that I had to deal with disasters with what I have on hand, and find ways to fix it by using every resource that I could find.
I can’t say that this method works all the time, but I can surely say that it always ends up being a BIG learning lesson.
After I read the article about Mast Brothers Chocolate on Bon Appetit magazine‘s February issue, I decided to give the Dark Chocolate waffle recipe a try. It looked so simple for such a good looking and chocolaty waffle. However, instead of serving it with butter and maple syrup (as suggested in the article), I decided to turn it into a cake, and use a luxurious mascarpone whipped cream in between the layers. I thought that fresh raspberries that I bought yesterday would, not only give it the sweet kick it needs, but also make it look pretty.
Dark chocolate waffle recipe was pretty straightforward and easy. However, things did not go as planned with the mascarpone whipped cream.
In the morning, long before I started cooking, I took my cold ingredients out of the fridge so that they can come to room temperature before I am ready to start. Since I knew that this recipe had two components (dark chocolate waffles and mascarpone whipped cream), I made sure my mis-en-place was ready before I start. My recipe was written down and I was ready to follow through. The plan was to make the waffles first, and as they were cooling, quickly whip the cream.
After making the waffles, just as I was getting ready to start whipping the cream, I realized that I forgot to take the heavy cream out of the fridge. I immediately took it out and waited for 10 minutes. For some reason, I thought that it is okay to not wait any longer for it to totally come to room temperature.
I put the mascarpone cheese, heavy cream, sugar, and vanilla extract in the bowl of my standing mixer and immediately started whipping it. At first, it looked okay, but then less than a minute later it curdled. Like, BIG time. Literally, it turned into lumps of mascarpone cheese and a weird looking milky liquid. I decided to whip it a little more and faster, which made it curdle even more.
Of course, I panicked. I told myself to calm down and decided to make it again. Thankfully, I had an extra mascarpone cheese in my fridge. I took it out and immediately (!!??!!) put it in the bowl with the cream, sugar, and vanilla extract. It curdled again. Only this time it was much quicker.
At this point, as you can imagine, I am almost in tears. Because (1) I did not have any more mascarpone and heavy cream (2) the closest supermarket is 20 minutes walking distance, and even if I go there to get more, there is no guarantee that it would work.
So I decided to Google it and see if I can find some information. Luckily for me, I found several people who had the same issue. There were lots of ideas to salvage the situation. I read them all and decided to try one that sounded right to me.
Aaaaand it WORKED! Needless to say, I was very happy that it worked. Not only I learned something new, but also, I ended up with a beautiful looking and delicious mascarpone whipped cream.
So here is what I learned:
- Mascarpone cheese can be very prone to curdling, especially like in my case, if the temperature of the other ingredient, heavy cream, is different than the cheese itself. That is exactly why, when working with mascarpone cheese all ingredients should be in room temperature.
- To prevent curdling, it is best to whip the cheese first, and then slowly add the heavy cream, sugar, and vanilla extract.
- To salvage it:Using the double boiler method, gently heat the curdled mixture while constantly whipping it, until all lumps are gone and it is smooth. This happens pretty quickly. So do not over heat. Allow it to come to room temperature and whip it using a mixer.
To make the waffles I used this Waring Pro WMK300A Professional Stainless-Steel Belgian Waffle Maker waffle maker (which I highly recommend if you are in the market for one) that has a round plate. If I did not have a round-plated waffle maker, I would place one waffle on a plate, top it off with a scoop of mascarpone whipped cream, and sprinkle it with raspberries, and confectioners’ sugar.
Same principle but presented in a different way. Either way, pretty looking and ridiculously delicious waffles on your breakfast (or brunch) table.
If You Liked this Dark Chocolate Waffle Cake, You Might Also Like:
- Maple-Sweetened Chocolate Almond Bark
- Maple-Sweetened Almond Flour Chocolate Cake
- Best Chocolate Recipes For The Holiday Season
- Dark Chocolate Bundt Cake
Dark Chocolate Waffle Cake with Mascarpone Whipped Cream
Ingredients
For the waffles:
- 2 cups (10 ounces) all-purpose flour
- 1/2 cup (1 1/2 )ounces unsweetened cocoa powder
- 1/4 cup brown sugar 3 1/2 ounces – packed
- 2 teaspoons baking powder
- 1- teaspoon baking soda
- 1- teaspoon kosher salt
- 3 large eggs – separated and at room temperature
- 2 cups buttermilk – at room temperature
- 1/2 cup olive oil
- 1- teaspoon vanilla extract
- 6 oz. bittersweet chocolate – finely chopped
- Non-stick vegetable oil spray
For the Mascarpone Whipped Cream:
- 8 ounces Mascarpone cheese at room temperature
- 1/4 cup +1 tablespoon divided confectioners’ sugar
- 3/4 cup heavy cream at room temperature
- 1- teaspoon vanilla extract
- 1/2 cup fresh raspberries or any other seasonal fruit you like
Instructions
- Sift flour, cocoa powder, brown sugar, baking powder, baking soda and kosher salt in a large bowl.
- In another large bowl, whisk together the egg yolks, buttermilk, olive oil, and vanilla extract.
- Fold the dry ingredients into the wet ingredients in 3 batches. Do not overbeat. Just mix them until thoroughly combined.
- Using a standing mixer beat egg whites until soft peaks form, 5-7 minutes.
- Gently fold in the egg whites into the batter, until no white streaks remain.
- Fold in the chocolate.
- Heat your waffle maker until it is very hot. Pour 1/2 cup of the batter onto your well-oiled (with vegetable spray) waffle maker. Cook until it is cooked through. (My waffle maker has a light that goes off when it is cooked. Follow your waffle maker’s instructions.) Transfer them onto a baking sheet and let them cool.
To make the Mascarpone Whipped Cream:
- Place mascarpone cheese in the bowl of a standing mixer fitted with a paddle attachment, and whip it for 1 minute.
- Slowly add heavy cream, confectioners’ sugar, and vanilla extract in the bowl and whip the mixture until it turns into light and fluffy.
- Like I mentioned in the post, everything must be in room temperature to prevent curdling.
To assemble:
- Place the first waffle onto a plate and spread 1/4 cup of the mascarpone whipped cream onto it.
- Place the second one on top of the first one, and again, spread 1/4 cup mascarpone whipped cream.
- Repeat this process two more times.
- Top it off with raspberries.
- Sprinkle it with 1 tablespoon (or more) of confectioners’ sugar.
- Serve immediately.
Nutrition
This “Dark Chocolate Waffles” portion of this recipe was adapted from here.
Karen
Can this be made ahead of time for a bridal shower, or at least assembled day of?
Aysegul Sanford
Hello Karen,
It could be but I would make sure that once the waffles come to room temperature you wrap them tightly so that they will still taste fresh on the next day.
I hope this helps.
Ice
Laura
It turned out great! The mascarpone did curdle but with your tips I got past it. Wish I could send a picture! Thank you so much for your recipe AND your guidance!
Aysegul Sanford
Hi Laura,
I am thrilled to hear that it turned out well. That waffle cake is just a showstopper, isn’t it?
Thanks for coming back and leaving a review. Wishing you and your family a happy new year.
Laura
What size is your round waffle maker? I need to purchase one before I make this recipe. (I plan to add this recipe to ALL my brunches!)
Aysegul Sanford
Hi Laura,
I am thrilled to hear that you liked it.
The waffle maker I used in that recipe was 9-inches in diameter. We mistakenly dropped it during one of our moves and it broke. I do not have one at the moment but I plan on investing in a Breville waffle maker, perhaps another round one. I hear their waffle makers are the best in the market.
I hope this helps.
Laura
Thanks for the quick reply. I know it sounds silly but 9” waffle? I’ll found most round waffle makers make 7.25” waffles. The maker itself is 9”. The one is bought is a Cuisinart classic. Model WMR-CA. What do you think? I don’t want a tiny cake!
Aysegul Sanford
I think you would be fine with your new waffle maker. I don’t think that it would be too small.
Christina
I tried your fix to curdled marscapone cheese. I was making filling for my tiramisu. Heating it up with some whipping did the trick.
Thanks!
Aysegul Sanford
So happy to hear that it worked for your Christina. Thanks for letting me know.
Piyu
Thank you so much ! Your mascarpone frosting tips helped me at last minute . You saved me
Aysegul Sanford
Hi Piyu,
I am so SO glad that it helped you. Thanks for letting me know.
Joanna
Hi
Thanks much for the tips to prevent curdling of the marscapone whipped cream frosting. You have stressed that both the cheese & whipping cream need to be at room temperture. However, i have also read that to acheive a stiff peak, you need to keep the whipping cream & the mixer bowl cold. Can you advise ? Thanks
Aysegul Sanford
Hi Joanne,
What you said is correct. To make a fluffy whipped cream, you do want your heavy cream and bowl cold. However, since in this recipe we are making mascarpone whipped cream, the process is a little different. The reason for that is because we are dealing with two different textures. Heavy cream is more liquid-y while mascarpone cheese is more creamy. In order for them to mix properly, you need to make sure that they are at the same temperature. Here you might ask, “why not use them right out of the fridge, aren’t they at the same temperature?”. If you think about it, the answer should be yes, but it is not. And that was my mistake.
I am no culinary scientist, but from what I learned mascarpone needs to be soft and creamy for it to blend well with the heavy cream. The only way for it to be that way is by making sure that it is in room temperature. If it is not, when mixed it with heavy cream it curdles. Therefore, by making sure that they are at the same temperatures we are ensuring an even (temperature-wise) blending process.
I hope I answered your question. Please let me know if you need any more clarification.
Lisa
Your mascarpone trick saved my strawberry mousse!! While not quite as light and fluffy, no one else noticed. So thanks a million!!! And now I want to make the chocolate waffle cake 🙂
Jess Sanders
I had almost given up on marscapone whipped cream and I saw this recipe today on Pinterest! My 12 year old and I are making this cake this weekend and I can’t wait!
Aysegul Sanford
Oh I know the feeling Jess. Mascarpone recipes are tough.
I am glad you found this delicious recipe. It is a favorite in our house. 🙂
Good luck to you and your kid. If you guys have any questions or if there is any way I can help/answer a question, feel free to reach out.
Cheers!
Josephine Mercante
Hello I’m just wondering where the bittersweet chocolate comes in to play? I’m planning on making this for my husband’s 3pth birthday in place of his cake 🙂 thank you
Aysegul Sanford
Yay! That sounds great. You fold them into the batter at the very end. I am sorry that it was missing, but it is in the recipe now.
I hope he likes it. Happy birthday to him.
Cheers!
Londeka
Thank you so much for the mascarpone tips- you have no idea what a lifesaver you are!!!
Aysegul Sanford
I am so glad I was able to help Londeka.
Thanks for letting me know.
Happy holidays!
Sarah
I also came here after curdling mascarpone and doing an internet search for a cure. Genius! It worked. Thank you so much as I too was practically in tears about not having more ingredients for a second attempt. My husband was quite impressed with the save and now I have a new site to explore some yummy looking recipes. Thanks again!
Aysegul Sanford
Oh hearing this makes me so SO happy Sarah. This is the exact reason why I have this website.
I am so glad it worked for you as I can totally relate to how you felt when it curdled.
Thanks so much for your kind words about my site. Let me know if I can help or answer any questions you may have about a recipe.
Sending you lots of Caribbean sunshine!! 🙂
Val
Another believer in marscapone rescue! Worked great for me! Thank you!
Aysegul Sanford
Oh so glad it helped you too Val. 🙂
phyllis
Thank you!!! My cheese mixture curdled severely, and I thought everything was at room temp! I followed your advice and it worked perfectly My crepe cake turned out beautiful. You saved the day!
Aysegul Sanford
YAY! So glad to hear. It was daunting for me when it happened so I can only imagine how you felt.
Aaand crepe cake sounds wonderful. I need to make one for us, too. :))
Myrna
Hi there! What a yummy recipe!! I’m trying it right now 🙂 Do you think it would keep well until the next day in the fridge?
Aysegul Sanford
Hi Myrna,
Thank you for your kind words.
I think it would. But make sure that it comes to room temperature before serving.
Let me know how it works out.
Best..
Katzies
I came here after googling curdled mascarpone. Your trick did wonders, my tiramisu is now chilling in the fridge. With smooth mascarpone cream mixture. Thank you!
Aysegul Sanford
Yay Katzies! I am glad it helped you.
Can you send me some of that tiramisu, please?
pretty please??!! LOL! 🙂
Dalya
Absolutely awesome!
Aysegul Sanford
Thank you dear! Yapicam sana da gelince..
Cindy
This looks amazing but was wondering if you thought you could bake the batter as a skinny cake instead of a waffle? I don’t have a waffle iron.
Aysegul Sanford
Hi Cindy,
I think the batter is more of a pancake batter than a cake batter. If you do now have a waffle iron, you can make it as pancakes and stack them up as a cake.
Thanks for stopping by!
Cheers..
Ice
lisa dutta
Delish Ice….looks amazing!!!! I love your explanation on the issues of curdling. Great job!!!! Photography as always is exceptional!!!!
Aysegul Sanford
Thank you so much Lisa.. 🙂
Rachael | Spache the Spatula
Oh my gosh, this look so incredible! How gorgeous!
Aysegul Sanford
Thank you Rachael! 🙂
Aimée / WallflowerGirl.co.uk
I know I keep saying it but I just love your photography. It’ making my mouth water how delicious this looks! And I do the same thing (well, when I can) – buying the same ingredients as a backup. Sometimes I’m SO glad I did…
Aysegul Sanford
Aimee,
The thing is that I feel the same about your photography. Thank you!
Yeah, it gets expensive after a while though..
BTW, I saw the spinach coloring on the mint ice cream on your blog. I could, never in a million years, come up with that. I love love love it!!
Cheers!
Ice
Karen @ The Food Charlatan
This looks amazing!! I’ve never even used mascarpone so you are way ahead of me! I really like the idea of stacking waffles to make a cake. I think it’s breakfasts with a twist day–I just posted some deep dish pancakes. Yum! Oh and PS I feel ya on the food mishaps. I’m glad it worked out!
Aysegul Sanford
Hi Karen,
I am glad you liked it. Like you said, this is a fancy breakfast dish. Mascarpone cheese is my new favorite ingredient. I would highly recommend it.
I saw your pancake recipe. Looks delicious and sounds fairly easy to put together.
Thank you for stopping by!
Cheers..
Ice
Theresa
Hi! Can this be made ahead of the brunch and kept in the fridge until serving? Or is it better to keep it at room temp?
Aysegul Sanford
Hi Theresa,
You can make it a day ahead and keep it in the fridge. Though I recommend that you let it sit at room temperature for 30 min or so before serving.
I hope this helps.
Chrissann
As your official taste-tester, I have to say this is one of my favorites. It’s the perfect balance of flavors – not too sweet, but still feels decadent. I think this would be perfect for a brunch or some other celebratory affair – not only is it delicious, it’s almost too pretty to eat (*almost!). 😉
Aysegul Sanford
Thank you Chrissann. 🙂
I like having you as my official taster.