Junior Chef Stars

The Premier Cooking School for Kids and Teens Main menu

Chocolate Berry Waffle Cake

Home / Recipes / Chocolate Berry Waffle Cake

Print Recipe
 Chocolate Berry Waffle Cake
Week of 05/06/2019 to 05/10/2019 Please note all recipes at the PJCC are vegetarian. Ingredients subject to change based on availability and teacher’s direction.
Course Dessert
Cuisine American
Servings
Yields 8 Servings
Ingredients
Chocolate Cake
  • 2 cups all purpose flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon Salt
  • 1 teaspoon espresso powder
  • 1 cup milk buttermilk almond, or coconut milk
  • 1/2 cup vegetable canola oil or melted coconut oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
Berry Filling
  • 2 cups fresh raspberries/strawberries
  • 1/4 cup confectioners' sugar plus more for dusting, optional
  • 1/2 cup cream cheese
  • 1 teaspoon vanilla extract
Chocolate Ganache
  • 1/2 cup heavy cream
  • 6 ounces semisweet chocolate chips
Garnish
  • 1/2 cup fresh berries
  • 1/2 cup fresh berries
Course Dessert
Cuisine American
Servings
Yields 8 Servings
Ingredients
Chocolate Cake
  • 2 cups all purpose flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon Salt
  • 1 teaspoon espresso powder
  • 1 cup milk buttermilk almond, or coconut milk
  • 1/2 cup vegetable canola oil or melted coconut oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
Berry Filling
  • 2 cups fresh raspberries/strawberries
  • 1/4 cup confectioners' sugar plus more for dusting, optional
  • 1/2 cup cream cheese
  • 1 teaspoon vanilla extract
Chocolate Ganache
  • 1/2 cup heavy cream
  • 6 ounces semisweet chocolate chips
Garnish
  • 1/2 cup fresh berries
  • 1/2 cup fresh berries
Instructions
To Make the Batter
  1. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  2. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
To Make the Chocolate Waffles
  1. Preheat a waffle maker on medium heat.
  2. Pour 1/3 cup of the batter into the center of the waffle maker, close the lid and cook until the cake is lightly browned and springs back when you touch it, 2 to 3 minutes.
  3. Remove the cake from the waffle maker using a fork and set aside on a wire rack or tray to cool completely. Repeat with the remaining batter. Let them all cool completely.
To Make the Filling
  1. Using a food processor or an immersion blender, pulse the raspberries with the confectioners' sugar until it looks like dust.
  2. Add the cream cheese, vanilla and 1 cup cream and pulse until thick and creamy. Set aside
To Make the Ganache
  1. Put the chocolate chips in a medium bowl. Heat the cream in a small saucepan over medium heat until small bubbles form and it just begins to simmer. Pour the cream over the chocolate and stir until melted and smooth.
To Assemble
  1. Put 1 waffled cake on a cake stand or plate. Use an offset spatula to evenly spread the raspberry-cream mixture over the cake. Repeat with remaining waffled cakes and raspberry cream.
  2. Finish with some raspberry cream on top. Decorate the top with the fresh berries and drizzle with the ganache so it drips down the cake. If desired, dust with confectioners' sugar before serving.