Dark Chocolate Waffle Cake with Mascarpone Whipped Cream

Dark Chocolate Waffle Cake with Mascarpone Whipped Cream

Dark Chocolate Waffle Cake with Mascarpone Whipped Cream: Savory Sweet and Satisfying

This waffle cake could be served as a special breakfast or even as a dessert. I served it as a birthday breakfast for my youngest daughter who loves waffles and I figured what a better way to celebrate her birthday than with a birthday waffle breakfast cake.

To say she loved this breakfast is an understatement! She thought is was awesome having “cake” for breakfast! Besides all that we have to talk about just how incredibly delicious this waffle cake is. The dark chocolate waffles are exactly how a waffle should be, crispy on the outside and soft on the inside. The mascarpone whipped cream is so very yummy, I could just eat it by the spoonful.

When making this waffle cake make sure that waffles are completely cooled or when you add on the mascarpone filling it will start to melt as you can see by my picture. I was so excited to try this cake that I just couldn’t wait for them to cool completely and the filling started to melt. Oh well, it still tasted absolutely delicious. 

When making the mascarpone whipped cream filling, it is important to make sure both ingredients are at the same temperature. I have had luck with the ingredients straight out of the fridge, but I have read others that have had luck with both at room temperature. Mascarpone can be a little tricky to work with and can curdle easily. Just make sure both ingredients are at the same temperature and do not over beat. 

Dark Chocolate Waffle Cake with Mascarpone Whipped Cream


Dark Chocolate Waffles

  • 2 cups
    all purpose flour
  • 1/2 cup
    unsweetened cocoa powder
  • 1/4 cup
    brown sugar, packed
  • 1 teaspoon
    baking powder
  • 1 teaspoon
    baking soda
  • 3
    eggs, room temperature and separated
  • 2 cups
    buttermilk, room temperature
  • 1/2 cup
    olive oil
  • 1 teaspoon
    vanilla extract
  • 6 ounces
    dark chocolate chips, finely chopped

Mascarpone Whipped Cream

  • 8 ounces
    mascarpone cheese, room temperature
  • 1/4 cup + 1 tablespoon powdered sugar
  • 1 teaspoon
    vanilla extract
  • 3/4 cup
    heavy whipping cream, room temperature


  1. Preheat the waffle maker.
  2. In a large bowl, sift in the flour, cocoa powder, brown sugar, baking soda and baking powder. Whisk to mix together.
  3. In another large bowl, whisk together the egg yolks, buttermilk, olive oil and vanilla extract.
  4. Fold the dry ingredients into the wet in 3 batches. Do not over mix, just mix until completely combined.
  5. In a medium bowl, using an electric mixer beat the egg whites until soft peaks form, about 5-7 minutes.
  6. Gently fold the egg whites into the batter, until not streaks of egg whites remain.
  7. Fold the chopped chocolate into the batter.
  8. Pour 1/2- 1 cup of the batter into the waffles maker, depending on how much batter your waffle maker recommends. I used about 3/4 cup.
  9. Cook the waffles until completely cooked and then transfer to a cooling rack to cool completely.

Mascarpone Whipped Cream

  1. Place the mascarpone cheese into a large bowl and with an electric mixer beat for 1 minute.
  2. Add in the powdered sugar and vanilla extract.
  3. While beating the mascarpone, slowly pour in the heavy cream and beat until the mixture is light and fluffy.


  1. Place one waffle onto a plate and spread 1/4 cup of mascarpone whipped cream on top.
  2. Place another waffle on top and spread another 1/4 cup of mascarpone whipped cream on top.
  3. Repeat this process two more times.
  4. Serve immediately.


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