Chocolate Waffle Cake with Cinnamon Honey Whipped Cream and Cabernet Jelly
2 cups all purpose flour
1/2 cup dark cocoa powder
1/3 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 eggs, separated
2 cups milk
1/2 cup Sweet Butter Infused Olive Oil
1 teaspoon vanilla extract
1 bar 70% dark chocolate, chopped or grated
pan release spray
Cinnamon Honey Whipped Cream:
2 cups heavy cream
2 tablespoons Cloister Cinnamon Honey
1 jar Cabernet Jelly
Chocolate Covered Figs
Preheat waffle iron.
In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt. Create a well in the center of the flour mix and pour in egg yolks, milk, oil, and vanilla. Whisk until blended and smooth. Set aside.
Using a stand mixer fitted with a whisk attachment beat the egg whites until stiff peaks form. Add the whites to the batter and fold until blended. Sprinkle in the chopped chocolate and fold those in as well, until blended with the batter.
Lightly grease your waffle iron with pan release spray and, using a 1/4-1/2 cup measure (depending on the size of your waffle iron), ladle in the batter. Cook until fluffy and thoroughly cooked through. Remove from the iron, place on a wire rack, and set aside. Repeat, using all the batter. Let the waffles cool to room temperature before assembling the cake.
Using a stand mixer fitted with a whisk attachment, whip the heavy cream with the honey until stiff peaks form.
Remove the lid from the jelly jar and warm in the microwave for 30-45 seconds, until melted and ‘glaze-like’. Whisking, if necessary with a fork.
To assemble the cake, top each waffle with a drizzle of jelly and a spread of whipped cream. Continue to layer using all of the waffles, jelly, and whipped cream. Use bamboo skewers to support the cake (if necessary) Garnish waffle cake with chocolate-covered figs and mint.
Feel free to use a chocolate cake mix (vs. making your own waffle batter), just follow the instructions on the box for mixing the batter (no need for separating the eggs or whipping the whites). Substitute canola or vegetable oil for the Sweet Butter Olive Oil and fold in the chopped chocolate after the batter has been whisked.
Follow the remaining instructions as listed.