Dark Chocolate Waffle Cake with Mascarpone Whipped Cream

Sift flour, cocoa powder, brown sugar, baking powder, baking soda and kosher salt in a large bowl.
In another large bowl, whisk together the egg yolks, buttermilk, olive oil, and vanilla extract.
Fold the dry ingredients into the wet ingredients in 3 batches. Do not overbeat. Just mix them until thoroughly combined.
Using a standing mixer beat egg whites until soft peaks form, 5-7 minutes.
Gently fold in the egg whites into the batter, until no white streaks remain.
Fold in the chocolate.
Heat your waffle maker until it is very hot. Pour 1/2 cup of the batter onto your well-oiled (with vegetable spray) waffle maker. Cook until it is cooked through. (My waffle maker has a light that goes off when it is cooked. Follow your waffle maker’s instructions.) Transfer them onto a baking sheet and let them cool.

Place mascarpone cheese in the bowl of a standing mixer fitted with a paddle attachment, and whip it for 1 minute.
Slowly add heavy cream, confectioners’ sugar, and vanilla extract in the bowl and whip the mixture until it turns into light and fluffy.
Like I mentioned in the post, everything must be in room temperature to prevent curdling.

Place the first waffle onto a plate and spread 1/4 cup of the mascarpone whipped cream onto it.
Place the second one on top of the first one, and again, spread 1/4 cup mascarpone whipped cream.
Repeat this process two more times.
Top it off with raspberries.
Sprinkle it with 1 tablespoon (or more) of confectioners’ sugar.
Serve immediately.