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Dark Chocolate Waffle Cake with Mascarpone Whipped Cream

Dark Chocolate Waffle Cake with Mascarpone Whipped Cream

Chocolate waffles cake with mascarpone whipped cream. Simply put, homemade chocolate waffles layered with a luscious mascarpone frosting, turned into a cake and topped off with fresh raspberries for a not only delicious but also gorgeous breakfast/brunch dish. Plus, in this recipe post you will learn how to fix curdled mascarpone cream and what to do when that happens to salvage it.
Course Breakfast
Cuisine American
Keyword chocolate waffle cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Calories 674kcal


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


  • 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.


Calories: 674kcal | Carbohydrates: 55g | Protein: 13g | Fat: 46g | Saturated Fat: 23g | Cholesterol: 127mg | Sodium: 671mg | Potassium: 391mg | Fiber: 4g | Sugar: 21g | Vitamin A: 913IU | Vitamin C: 2mg | Calcium: 275mg | Iron: 3mg