For those of you who like making chocolate cake, and making waffles, why not do something new and put them together?
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
Prepare a large Belgian waffle iron according to manufacturer’s instructions.
This is the one I used: Cuisinart Belgian Waffle Maker
In a separate medium bowl, combine flours, 4 tablespoons sugar, cocoa, baking powder, and salt.
Dump eggs, coconut milk, oil, and vanilla, into a large bowl.
Dump the dry ingredients into the large bowl with wet ingredients, and mix until smooth and incorporated.
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.
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.
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.
Pour hot mixture over chocolate chips in a medium metal bowl, and stir until chocolate is melted.
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.
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.
And that’s it! Thanks for reading, and be sure to also check out my original post of this recipe on instructables.