Chocolate Waffle Cake

Chocolate Waffle Cake

Hands-On Time: 25 minutes

Total Time: 20 minutes for cooling and assembling

Let's just start by saying sorry - posting a recipe like this a week AFTER Valentine's Day is just ridiculous. However, the lovely Julie here at LeGaia made this cake for her delayed Valentine's Day celebration - and we just had to share!

It looks impressive - and difficult - but it is super easy to make and overly delicious.

Servings: 10 servings

Calories: 444

Net carbs: 12
Fat: 36
Protein: 9



Sukrin Chocolate Cake Mix

3 large eggs

3.4 fl oz oil

10.2 fl oz water

Raspberry Cream & Ganache:

¼ cup Sukrin Melis

½ cup mascarpone cheese

½ cup plus 1T powdered freeze-dried raspberry

1 ½ cups heavy cream

1t vanilla extract

6 oz chocolate, chopped or chips

Fresh raspberries


Make the cake batter according to the instructions on the box, using the eggs, oil and water. Heat a waffle maker, grease and bake the batter as waffles. We got 8 large waffles from the portion. Leave the waffles to cool on a wire rack.

Ad the mascarpone, Sukrin Melis, freeze dried raspberry powder, vanilla and 1 cup of heavy cream to a food processor and pulse until it has a thick and creamy consistency.

For the ganache, put the chopped chocolate/chips in a bowl. heat the remaining ½ cup of heavy cream and pour it over the chocolates. Stir until chocolate is melted and the mixture is smooth.

To assemble the cake, set a waffle on your platter of choice, spread about 1/7 of the raspberry cream evenly on the waffle, spoon a T of the ganache in the center and top with a waffle. Repeat this procedure until all eight waffles have been used – and you’re out of raspberry cream and ganache.

Garnish the cake with fresh raspberries and Sukrin Melis.


Download and print the recipe here

This recipe is a lower carb adaptation of a cake posted on Food Network.

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