1/4cupconfectioners’ sugarplus more for dusting, optional
6ouncessemisweet chocolate chips
To Make the Batter
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.
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
Preheat a waffle maker on medium heat.
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.
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
Using a food processor or an immersion blender, pulse the raspberries with the confectioners’ sugar until it looks like dust.
Add the cream cheese, vanilla and 1 cup cream and pulse until thick and creamy. Set aside
To Make the Ganache
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.
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.
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.