Belgian Waffle Cake
Layers of chocolate and vanilla waffle with a chocolate drizzle
300g Plain Flour
150g Caster Sugar
7g Dried Yeast
120g Unsalted Butter
1 tbsp Cocoa Powder
1 tsp Vanilla Extract
50g White Chocolate
50g Milk Chocolate
For dusting Icing Sugar
I love waffles and I’d really love to get a waffle iron but there’s only so many kitchen gadgets one kitchen can hold. I first saw something like this Belgian waffle cake on The Great British Bake Off a few years ago. They made Schichttorte by grilling one thin layer of batter, adding another layer, grilling and so on. This version is adapted from one I saw on Paul Hollywood City Bakes.
It has layers of vanilla and chocolate waffle cooked under a grill on high. Keep an eye out when you’re cooking it as your grill might cook faster or slower than mine. Remember the closer to the grill the hotter it gets so the last layers will cook much faster than the first. The chocolate drizzle and icing sugar give just enough sweetness and chocolate flavour. You could serve this with whipped cream.
In a bowl mix the flour, sugar and yeast. Separate the eggs and add the egg yolks the the dry ingredients.
Heat the milk until lukewarm, add the butter and mix until melted. Pour into the flour mix and combine. Split the mix evenly between two bowls adding cocoa powder to one and vanilla extract to the other.
In a clean bowl whisk the egg white until soft peaks are formed. Halve between the two bowls and carefully fold in. Cover and leave aside for 1 hour.
Grease a 8in springform cake tin and turn the grill to high. Spoon the vanilla waffle batter into the tin and spread to cover the base. Place under the grill for 3-4 minutes until golden. Cover with a layer of the chocolate batter and place under the grill for 3-4 minutes. Repeat until all of the batter has been used.
When the finished cake is cooled, melt the white chocolate and milk chocolate in separate bowls in the microwave in 10 second bursts. Remove the cake from the tin and drizzle over the milk chocolate. Drizzle the white chocolate in the opposite direction and run a knife through the chocolate diagonally to give it the swirly feathered pattern. Dust with icing sugar.